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In a pressure pan, layer washed and drained masoor dal, onions, garlic, chilies, turmeric and tomatoes.
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Add 2 ½ cups water and give it a good mix. Same can be done on a stove top in a saucepan too.
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Pressure cook for 2 whistles.
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Once the pressure drops, open the pan and stir in palak leaves (whole if baby spinach or chopped otherwise).
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Mix well and cook on medium heat for about 5 minutes or until the leaves become soft and are slightly cooked.
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Stir in salt to taste and while on the stove, mash using a pav bhaji/potato masher until the mixture is pulpy, and the dal and greens have mixed well. This step is optional if you want a chunky kind of dal.
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Add more water (1/2 to 1 cup) depending upon how thick or thin you want your curry. Mix well.
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Keep simmering on medium low heat.
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Meanwhile, make the tempering or seasoning.