Daal Hariyali/ Lentil with spinach

 Delicious and  easy to make restaurent style daal hariyali 
 (Pigeon peas cooked with spinach and mild and  fragrant spices)

INGREDIENTS-
preparation time-10 min
cooking time-10 min
serve-4

• Pigeon pea(tuvar daal)-3/4 cup
• Spinach-200 gms
• Green chilies-2
• Grated ginger-1 tsp
• Lemon juice-2 tsp
• Fresh cream-1.5 tbsp
• Butter-2 tsp
• Salt-1 tsp
• Turmeric-1/3 tsp

Tempering-

• Ghee (clarified butter)-2 tsp
• Cumin seeds-1/2 tsp
• Green cardamom-2
• Cloves-2
• Cinnamon-1/2 inch
• Whole red chilies-2

PROCEDURE-

1. Trim and remove the thick steams of spinach and wash the leaves well
2. Wash and soak tuvar/arhar daal(lentil) in water for 1/2 hour. 
3. Pressure cook lentil with 1.5 cup water for 3 whistles or till done, then mash gently with a whisk.
4. Boil 1.5 glass water in a pan ,add 1/2 tsp sugar ,when water start boiling add in the spinach and cook for a minute,or till leaves start wilting.
5. Drain and then refresh spinach in cold water,take out 1/3 leaves seperately and chop them and grind the rest with green chilies.
6. Heat ghee (clarified butter) in a pan ,add cumin seeds,cardamom (slightly crush to open the mouth) ,cloves ,cinnamon and 2 whole red chilies.
7. When cumin start crackling add grated ginger and chopped spinach ,saute for a while .
8. Now add boiled and mashed  lentil, spinach puree and 1.5 to 2 cup water(according to the thickness you need).
9. Add salt,1/4 tsp turmeric and cook for approx. 3 minutes on medium flame.
10. Now add cream and simmer for 2-3 minutes.
11. Add lemon juice and butter and serve hot.

Serving suggestions-best served with boiled rice or with any Indian bread