- Whole pigeon pea 1cup
- Fresh spinach leaves 500 gm
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Turmeric ½ teaspoon
- Chile powder
- Fresh cilantro leaves ½ cup
- Cumin seeds 1 teaspoon
- Salt as per taste
- Garlic 2
- Oil 2 tablespoon
- Ghee / Butter 2 tablespoon
- Take whole pigeon pea in a bowl and wash properly and soak for 7/8 hours
- Pressure cook the whole pigeon pea and spinach for 4/5 whistles on medium flame.
- Meanwhile combine cilantro, cumin seeds, salt, garlic and chili in a mortar. Pound with the pestle until the blend resembles coarse-cut wet grass, feels gritty and has large specks of red from the chilies.
- Heat the oil in a pan over medium heat. Sprinkle 1 teaspoon cumin seeds and the coriander seeds. Cook until they sizzle and turn reddish brown. Add pounded herd mixture and fry until garlic in the blend forms a thin brown layer.
- Now add the pigeon pea and spinach to it and stir in the ghee and the ginger.
- Simmer the curry, stuffed with nutty-brown pigeon peas, over medium – high heat uncovered, for 10 minutes
- Serve hot with Chapati or Rice
Bored of eating regular pigeon pea (tuver) dal? Try Whole pigeon pea –spinach dal. It is very healthy and protein rich dish. One of the good things about this dish is you can give spinach to your child as many children don’t like to eat spinach. This dal will add new variety in your regular menu as well.
Note- You can also use split pigeon pea in place of whole pigeon peas