Serves 4

Toor daal - 2 cups 2 tbs Oil
Leafy Vegetable - 1 to 1 1/2 cups of spinach, or methi or any other leafy veggi Turmeric powder - pinch
Salt - as required Tamarind paste - 1 tsp
Chilli powder - 1/2 to 1 tsp


1 tsp mustard seeds pinch of hing
1/2 tsp of jeera few curry leaves and red chilli pieces


  1. Put dal in pressure cooker, wash and add double the quantity of water.
  2. Wash the cut leafyvegetable and add to the washed dal.
  3. Add turmeric, chilli powder close the lid, put the whistle and cook for 3 to 4 whistles.
  4. Remove the whistle after pressure is gone open the lid and mash it with back of the spoon.
  5. Add salt and tamarind paste (taste and add more salt if required).
  6. Put a fry pan on the stove add 2 to 3 spoons of oil.
  7. After heated add red chilli pieces,inguva, curry leaves, aavalu, jeera and switch of the stove.
  8. Add this to the dal.
Nutrient Composition Per Serving
Energy (Kcal) 244.8 Carotene (μg) 2158.5
Protein (g) 11.9 Vitamin C (mg) 10.5
Carbohydrate (g) 30.0 Mg (mg) 69.0
Fat (g) 8.61 Na (mg) 36.2
Fibre (g) 0.98 K (mg) 629.3
Minerals (g) 2.4 Mn (mg) 0.56
Calcium (mg) 63.88 Zn (mg) 0.563
Phosphorus (mg) 159.9 Cr (mg) 0.002
Iron (mg) 1.78