Escarole Wali Dal - Escarole and Red Lentils

1 cup split Masoor dal /red lentils1 bunch of Escarole chopped1 small onion finely chopped2 large tomatoes chopped4 green chillies slit1 tbsp ginger-garlic freshly grated1 tsp cumin seedspinch of hing / asafoetida1/2 tsp turmeric powder1 tsp red chili powder1 tsp cumin-cilantro powder1/2 tsp amchur powder/dry mango powder3 tbsp oilsalt to taste

Preparation :

Wash the dal. Wash and chop the escarole. Pressure cook it with 4 cups of water, salt and turmeric till cooked. For the seasoning/Tadka - Heat oil in a pan. Add the cumin seeds. When they splutter add hing. Add the chopped onion and saute till no longer get the raw smell. Add the grated ginger-garlic and fry for about 1 minute. Add the chopped tomatoes and slit green chillies. Fry for about 2 minutes and add red chili powder, cumin-cilantro powder and amchur powder. Fry till the oil leaves the masala. To this add the cooked dal and escarole and bring it to a boil. Adjust the seasoning and let it simmer on low heat for another 2-3 minutes.Your Escarole Wali Dal is ready to serve. This goes well with rice or any Indian bread of your choice.This recipe serves 4.