Andhra Dal

Ingredients

• 2 cups soaked split pigeon peas (toor dal)
• 2 medium tomatoes, finely chopped
• 1 medium onion, finely chopped
• ½ teaspoon turmeric powder
• 1 tablespoon tamarind pulp
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon split Bengal gram 
• ½ teaspoon cumin seeds
• ½ teaspoon asafoetida (hing)
• 3-4 dried red chillies
• 2 green chillies, slit
• 10-12 curry leaves
• 6-8 garlic cloves, crushed
• 1½ cups shredded spinach leaves 
• Steamed rice to serve

Method

1. Put soaked pigeon peas in a pressure cooker, add tomatoes, onion, turmeric powder, tamarind pulp and salt and mix well. Add 3½ cups water, mix, cover the cooker and cook under pressure on medium heat for 3 whistles. 
2. Open the cooker once the pressure has reduced completely. Mash the cooked gram mixture with a wooden churner. 
3. To make the tempering, heat oil in an earthen pot, add mustard seeds and let them splutter.
4. Add split Bengal gram, cumin seeds, asafoetida, dried red chillies, green chillies, curry leaves and garlic, mix and sauté till golden.
5. Add the cooked gram mixture and mix well. Add ½ cup water, mix and cook for 1 minute. 
6. Add spinach, mix well and cook for 1-2 minutes.
7. Transfer into a serving bowl and serve hot with steamed rice.