Total Calories: 180
1. Place the dals, 4 cups water, turmeric, cayenne pepper, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, stir the dal, and simmer over medium-low heat, about minutes, adding more water if needed.
2. Add the spinach, cilantro, and ginger, and continue to simmer until the spinach is wilted and the dal is creamy, about 15 minutes. Transfer to a serving dish, cover, and keep warm.
3. Heat the oil in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes. Add the garlic, tomato, and green chili peppers, stir 1 minute, then add the coriander, cumin, fenugreek, and paprika. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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