Toor Dal/Arhar Dal/Yellow Dal/Pigeon pea is a staple diet in Indian households. I am not quite sure why the same dal has so many names but simply served with roti, chapati or rice, it is a nutritious and tasty dish. This irecipe takes it a bit further and is even more delicious and healthy. The simple Dal becomes a wholesome meal in itself. Beet greens, cauliflower, pumpkin and toor Dal is cooked and served with a tadka of chilies, mustard seeds, cumin and asafetida. Slurp up a plateful of rice with it and do not feel guilty! Using a pressure cooker (or insta pot or Ninja Foodie) makes this a super quick and simple meal. There is no labor some cooking involved at all @sarchakra
PREP TIME: 10 mins
COOK TIME: 20 mins
YIELDS: 4
Ingredients
- Beet greens 2 cups, chopped
- Pumpkin 2 cups chopped
- Cauliflower 1 cup
- Pigeon Split Peas (Toor Dal) 1 cup
- Oil 1 tbsp
- Nigella seeds 1 tsp
- Ginger 2 tsp, grated
- Salt
- Turmeric 2 tsp
- Coriander powder 1 tbsp
- Red chili powder 2 tsp
- Cumin seeds 1 tbsp
Method
- Heat 1 tbsp of oil in a pressure cooker. Temper with nigella seeds.
- Put in beet greens, cauliflower and pumpkin. Add salt, turmeric, coriander powder, red chili powder and ginger.
- Stir and cook for 2 mins.
- Add pigeon split peas. Add 3 cups of water. Close the pressure cooker and cook for 2 whistles. Let the pressure release by itself.
Tadka
- Cumin seeds 1 tbsp
- Whole red chilies 2
- Mustard seeds 2 tsp
- Asafetida a pinch
- Ghee 2 tbsp
- In a small pan, heat ghee. Temper with cumin seeds, asafetida, mustard seeds, whole red chilies and cook till aromatic and golden.
- Pour tadka over Dal.
For garnish
Coriander leaf 2 tbsp, chopped
Garnish with chopped coriander leaves.
sarchakra 
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