Dal Gandori

Ingredients

• 1½ cups split pigeon peas (toovar dal), soaked for 1 hour and drained
• 10-15 garlic cloves, crushed
• 1½ inch ginger, chopped
• ¼ teaspoon asafoetida (hing) 
• 7-8 light green chillies, chopped
• 2 medium green tomatoes, chopped
• 1 cup shredded spinach leaves
• 1 cup chopped sorrel leaves (ambadi)
• Salt to taste
• 2- 3 tablespoons oil
• 2-3 tablespoons raw peanuts
• 2 teaspoons cumin seeds
• ½ cup sliced dried coconut
• ¼ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 2 teaspoons kaala masala
• 2 tablespoons chopped fresh coriander leaves
• Steamed rice for serving

Method

1. Heat a pressure cooker, add toovar dal, 3½ cups of water, garlic cloves, ginger, asafoetida, green chillies, green tomatoes, spinach leaves, sorrel leaves and salt and mix well.
2. Cover with the lid and cook on medium heat till the pressure is released 3-4 times. Open the lid once the pressure settles completely and mash the dal properly.
3. For the tempering, heat oil in a kadai. Add peanuts and saute for 2 minutes. Add cumin seeds, mix and sauté for 1 minute.
4. Add dried coconut and sauté till the coconut turns golden brown.
5. Add red chilli powder, turmeric powder and kaala masala and mix well.
6. Add the cooked dal and coriander leaves and mix well. Cook for 2-3 minutes on medium heat.
7. Transfer into a serving bowl and serve hot with steamed rice.