Masoor Dal with Steamed Rice, Spinach Poriyal and Rasam

Ingredients

• 0.5 cupMasoor dal (red lentils)
• 0.75 cupBasmati or raw rice
• 150 gFresh spinach
• 1 mediumOnion
• 2 mediumTomato
• 4 cloveGarlic
• 2 pieceGreen chilli
• 2 tbspFresh coriander leaves
• 12 pieceCurry leaves
• 1 tspTamarind paste
• 3 tbspOil
• 1 tspGhee
• 1.5 tspMustard seeds
• 1 tspCumin seeds
• 2 pieceDried red chilli
• 0.25 tspAsafoetida (hing)
• 0.75 tspTurmeric powder
• 0.75 tspRed chilli powder
• 1 tspCoriander powder
• 1 tspBlack pepper powder
• 1.5 tspRasam powder
• 1.5 tspSalt
• 600 mlWater
• 2 tbspGrated coconut (fresh or frozen)
• 1 tspUrad dal
• 1 tspChana dal

Method

1. 1

   Rinse the rice and masoor dal separately. Cook the rice in a pot with 1.5 cups water — bring to a boil, reduce heat, cover and cook for 12 minutes until fluffy. Keep covered off heat.

2. 2

   Rinse the masoor dal and pressure cook or boil it in 1.5 cups water with a pinch of turmeric for 10–12 minutes until completely soft and mushy. Mash lightly and set aside.

3. 3

   While dal and rice cook, finely chop the onion, tomatoes, 2 garlic cloves, and slit the green chillies. Wash and roughly chop the spinach.

4. 4

   Make the masoor dal: heat 1 tbsp oil in a pan over medium-high heat. Add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds — let them splutter. Add 1 dried red chilli, a pinch of hing, then the chopped onion and cook for 3 minutes until golden.

5. 5

   Add 1 garlic clove (minced), 1 chopped tomato, 0.25 tsp turmeric, 0.5 tsp red chilli powder, and 1 tsp coriander powder. Cook for 2–3 minutes until tomato softens and oil separates.

6. 6

   Pour in the cooked mashed dal, add salt to taste and 100 ml water to adjust consistency. Simmer for 3 minutes, finish with a drizzle of ghee and chopped coriander. Remove from heat.

7. 7

   Make the spinach poriyal: heat 1 tbsp oil in a separate pan. Add 0.5 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, and 6 curry leaves — fry until mustard splutters and dals turn golden.

8. 8

   Add the chopped spinach with a pinch of salt and 0.25 tsp turmeric. Stir-fry on medium-high heat for 3–4 minutes until wilted and dry. Turn off heat and stir in the grated coconut.

9. 9

   Make the rasam: heat 1 tbsp oil in a small saucepan. Add 0.5 tsp mustard seeds, 0.5 tsp cumin seeds, 1 pinch hing, and 6 curry leaves — let them splutter. Add 1 minced garlic clove and 1 chopped tomato, cook for 1 minute.

10. 10

    Add 1.5 tsp rasam powder, 1 tsp black pepper powder, 0.25 tsp turmeric, and 1 tsp tamarind paste dissolved in 300 ml water. Bring to a rolling boil, add salt to taste, simmer for 3 minutes and garnish with coriander. Serve the dal, poriyal, rasam and rice together.