Triveni Dal

There are days when i feel like eating something not-so-spicy and light yet make my stomach feel contended and happy. One such days my palate crave for good old dal...It is such a versatile dish that probably there are as many recipes back home as number of households!!! I am a keen dal-recipe collector.. collecting dal from cousins, aunts, granny's!!What can be more comforting than steaming rice, dal and a spoon of ghee... I remember eating it as a kid, feasting on it as a teenager and now making it on a busy week night. Now pumping up a plain dal to make it nutritious as well as colourful, is not a big deal. There are probably a million combinations to do that. Here is something i did the other week.

We will need,

Toor dal 1/4 cup

Masoor dal (split) 1/4 cup

Moong dal (split) 1/2 cup

Tomato diced 1/2 cup

Spinach 1 bag

Garlic 2-3 cloves crushed

Green Chillies 4 and above

Cumin seeds 1/4 tsp

Curry leaves

Mustard seed 1/4 tsp

Turmeric 1/4 tsp

Salt

Ghee 1 tbsp

Hing

Coriander leaves /Cilantro

Method:

• Wash all the dals and spinach. Combine them and tomatoes, turmeric a dash of ghee and pressure cook. About two whistles and set it aside to cool. (one if you like your dal al-dente/ still holds its shape and bit)
• Heat the remaining ghee in a pan. Drop the mustard seeds,hing, cumin seeds, curry leaves. When the spluttering stops drop the crushed garlic and chillies. Stir. Mix it into the cooked dal mixture. Adjust salt, gently heat the mixture and finish with coriander leaves.
• Chilly powder can be sprinkled for garnish. Serve hot with rice.. .Yummy