Preparation:
Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups water. Bring to a boil, stirring often. Reduce the heat to low and simmer, partially covered for 20-25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent sticking. Remove from heat.
Heat saute medium in a non-stick skillet or wok. Add dried red chilies and stir until they turn light brown. Add mustard seeds, stir until they crackle. Add cumin. Stir. Add onions, saute until translucent, 1-2 minutes. Add garlic and green chilies and stir until onion turns light brown, 2-3 minutes. Add tomato, stir until the skin curls. Add dal and 1-1/2 cups water. Stir, boil and cook for 4-5 minutes until it is a medium soupy consistency. Add spinach, cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and nutmeg. |
