Instructions: Combine tur dal and water in a pressure cooker or a heavy saucepan. Cook at 15 pounds pressure for 6 to 8 minutes or, if using a regular saucepan, cook over medium heat for 45 to 55 minutes.

In a thick-bottomed pan, heat 1/2 teaspoon oil. Add garlic and saute until brown. Add tomatoes and spinach. Cook over medium heat, stirring frequently, until spinach wilts and tomato chunks collapse, about 6 to 8 minutes. Then add the cooked dal, turmeric, salt and brown sugar. Cook for 5 to 6 minutes.

Just before serving, heat the butter in a small frying pan. Add the cumin seeds and let them sizzle. Add the chilies and let them darken to a blackish red. Strain. Top the dal with the spice-infused butter and serve immediately.

Traditionally, this stew is served with Indian bread and rice, but it also goes well with ravioli.

Notes: If you do not have a pressure cooker, soaking the dal overnight will reduce the stove-top cooking time by half. You can substitute a 15.(5-ounce) can of garbanzo beans for the dal.

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