Simple Mayalu Dal-Lentils With Malabar Spinach

Ingredients

• •¼ cup Yellow Moong Dal
• •¼ cup Arhar/Tuvar Dal
• •¼ cup Red Masoor Dal
• •1 cup Malabar Spinach (coarsely cut)
• •1 tbsp Onion slices
• •1 tbsp Crushed Garlic
• •1 tsp Grated ginger
• •2 Green chilies (finely chopped)
• •½ tsp Mustard seeds
• •½ tsp Jeera
• •½ tsp Haldi powder
• •2-3 Dry Red chilies (broken)
• •1 tsp Jaggery
• •2 tsp Lemon juice or tamarind pulp
• •3 tsp Coconut milk
• •2 tsp Oil
• •1 tbsp Ghee
• •Salt to taste

Method

1. 1
   Wash and soak the dals in a pressure cooker for about 15 minutes
2. 2
   Add sufficient water and cook for 1 whistle+ 5-7 minutes on low flame
3. 3
   Saute the Malabar spinach in 2 teaspoons of oil for 7-8 minutes and keep aside
4. 4
   Heat Ghee in a deep vessel or kadhai
5. 5
   Add mustard seeds, when they crackle, add crushed garlic. Dry red chilies, Jeera, and sliced onion
6. 6
   Saute for 3-4 minutes, add the Malabar Spinach, grated ginger, chopped green chilies, haldi powder, salt and stir, add the cooked dals
7. 7
   Mix in the coconut milk, jaggery and simmer for 5-7 minutes, more water may be added if consistency is too thick