Instructions: Take wiped dal in a large heavy skillet.

Roast dry dal stirring continuously, till golden.

Add 3 cups water, bayleaf, and turmeric powder.

Bring to a boil and simmer semicovered till dal is soft.

Add more water if required.

Add chilli powder, salt and spinach and cook further 10 minutes.

Heat ghee in a small frying pan, add panchphoran and allow to splutter.

Add whole chillies and pour over dal.

Add 1/2 teaspoon amchoor (dried mango) powder.

Stir gently. Serve hot with roti or rice.

Note: To speed cooking one may use pressure cookers to cook dal much faster, but add turmeric and bayleaf in that too.

Making time: 2 hours traditionally 30 minutes in pressure cooker

Makes: 5 servings

Shelflife: Refrigerate till required after cooking. Add panchphoran just be serving.

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