Escarole wali dal - escarole and red lentils

Ingredients

• 1 cup split Masoor dal /red lentils
• 1 bunch of Escarole chopped
• 1 small onion finely chopped
• 2 large tomatoes chopped
• 4 green chillies slit
• 1 tablespoon ginger-garlic freshly grated
• 1 teaspoon cumin seeds
• pinch of hing / asafoetida
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin-cilantro powder
• 1/2 teaspoon amchur powder/dry mango powder
• 3 tablespoons oil
• salt to taste

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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.