Directions

• Cook the dal
• Wash and rinse the toor daal thoroughly.
• Pressure cook with water until soft and mushy.
• If using a traditional stovetop cooker: cook for 4–5 whistles, then allow natural pressure release.
• If using an Instant Pot or electric cooker: select the “Bean/Chili” setting, or pressure cook on High for 8–10 minutes, followed by natural pressure release.
• Prepare the coconut base
• Grind the grated coconut with tamarind, Kashmiri chili powder, and a little water to form a smooth, soup-like paste.
• Simmer the curry
• In a pot, combine the cooked dal, chopped spinach (or Malabar spinach), salt, and the coconut base.
• Simmer gently until the spinach is tender and the flavors meld.
• Make the tempering
• In a sauté pan, heat oil and fry the chopped onions until they begin to brown.
• Add turmeric and coriander powder, stirring for about a minute until aromatic.
• Turn off the heat and pour this fragrant tempering over the simmered curry.
• Mix and Serve