Spinach with Toor Dal

200 grams oily toor dal
1/2 teaspoon ground turmeric

1 tablespoon cooking oil
1 onion, finely sliced
2-3 garlic cloves, minced
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
100 grams spinach, fresh or frozen
1/2 tablespoon gram flour
1 teaspoon tamarind pulp mixed with 125 ml (1/2 cup) warm water
5 green chilies, cut into small pieces
10-12 curry leaves
1 tablespoon melted ghee
2 dried whole red chilies

Rinse the dal thoroughly. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 600 ml (2 1/2 cups) water and turmeric. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Roast the gram flour in a hot dry frying pan for 30-40 seconds until a nutty aroma arises. Set aside.

Heat the cooking oil in a frying pan with a heavy base. When hot, add the sliced onion and brown on low heat. Throw in the minced garlic, mustard seeds, and cumin seeds. As they crackle, add the spinach and stir fry with a sprinkle of the roasted gram flour and a little water.

Pour spinach mixture over the dal and add the tamarind water, chopped chilies, and the curry leaves. Cook for another 3-4 minutes, constantly stirring with a whisk to blend well. Drizzle the melted ghee over, float the dried whole red chilies on top, and take it off the heat. 

From The Dal Cookbook by Krishna Dutta, with minor changes

Everyday Dal from Gujarat

200 grams toor dal 
1 teaspoon ground turmeric
1 teaspoon chili powder
100 grams sweet potato, peeled and cubed
2 tablespoons ground peanuts (or peanut butter)
1 tablespoon ghee
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
Thumb-sized piece root ginger, grated
Pinch asafoetida (hing)
10-12 dried fenugreek leaves (methi)
1 tablespoon chopped tomato
50 grams jaggery
1 tablespoon lemon juice
Salt, to taste

Rinse the toor dal. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 700 ml (3 cups) water, turmeric, and chili powder. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Cook the sweet potato cubes until soft. Mash the sweet potato with the ground peanuts/peanut butter and blend with the cooked dal.

Heat the ghee in a small saucepan and fry the mustard and cumin seeds together. As they begin to splutter, add the grated ginger, asafoetida, and dried fenugreek leaves. When aromatic, swirl into the cooked dal. Cook for a couple of minutes. Stir in the tomato, jaggery, lemon juice, and salt to taste. Cook for a minute more. Serve with rice.

From The Dal Cookbook by Krisha Dutta, with minor changes

Spinach and Coconut Dal

For the lentils:
250 grams (9 ounces) toor dal
4 cups water
1 1/4 teaspoons salt
1 teaspoon ground turmeric

For the spinach:
1 tablespoon ghee
1 tablespoon urad dal
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon freshly ground black pepper
4 dried red chilies
50 grams (1 3/4 ounces) fresh coconut, roughly chopped
200 grams (7 ounces) fresh spinach
1/3 cup boiling water 

For the tadka:

1 teaspoon ghee

1 teaspoon black mustard seeds

2 dried red chilies

Pinch of asafoetida

Combine the lentils, water, salt, and turmeric in a pan and bring them to the boil.  Reduce the heat, then cover and cook for 40-45 minutes, until the lentils are soft.  (Alternatively, cook in pressure cooker for 25 minutes.)

To cook the spinach, heat the ghee in another pan and add the urad dal.  Cook for 2 minutes on a low heat until slightly golden, then add the cumin seeds, coriander seeds, black pepper, dried red chilies, and chopped coconut.  Let it all sizzle for a minute.

Add the spinach and boiling water.  Cover and cook on a low heat for 2 minutes, until the spinach has wilted.  Transfer the mixture to a blender and puree.

Tip the puree into the pan of cooked lentils and return to the boil.

For the tadka, heat the ghee in a small pan.  Add the mustard seeds, dried red chilies, and asafoetida and let them sizzle for a minute.  Stir this mixture into the lentils and serve.  

Refrigerate in an airtight container for 2-3 days.  Reheat well before serving.

Serves 4.

From Chetna's Healthy Indian Vegetarian by Chetna Makan

Yellow Pea and Coconut Milk Soup with Spinach, Rice, and Spiced Yogurt

2 to 4 tablepoons butter, oil, or a mixture

1 large onion, finely chopped

2 bay leaves

1/4 teaspoon ground cloves

1 1/2 teaspoons ground turmeric

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1 1/2 teaspoons salt

Pinch of hot red pepper 
2 cups yellow split peas, rinsed and soaked for at least 1 hour, then drained (or cook in pressure cooker or use red lentils - no need to soak)

One 15-ounce can of coconut milk

Juice of 1 large lime, or to taste
Salt and freshly ground pepper

3 tablespoons chopped cilantro

1/2 cup rice

1/2 cup yogurt
1/2 teaspoon ground turmeric

1/2 teaspoon ground paprika

1/4 teaspoon cumin seeds

1/4 teaspoon freshly ground pepper

Large bunch of spinach, stems removed, well washed

Melt the butter in a soup pot or pressure cooker over medium heat, then add the onion. Cook, stirring frequently, until the onion starts to color and soften, about 10 minutes.  Add the bay leaf and spices and 1/2 cup water and cook until the water has cooked away.  Add the split peas and 1 to 2 quarts water and cook until very soft, about an hour in a soup pot or about 25 minutes in the pressure cooker. Remove the bay leaves, then puree.  Return the soup to the stove and stir in the coconut milk.  Add the lime juice, then season to taste with salt and pepper.  Stir in the chopped cilantro.  

To finish, bring 1 cup water to a boil, then add 1/4 teaspoon salt and the rice.  Give it a stir, lower the heat, and cover the pan.  Cook until the rice has absorbed the water and is done, about 15 minutes.  

Combine the spices with the yogurt and set aside.  

In a separate skillet, wilt the spinach in the water clinging to its leaves, then chop it coarsely. To serve, ladle the soup into bowls, divide the spinach leaves among them, add the cooked rice to each bowl, and serve with a spoonful of the spiced yogurt.

From Vegetable Soups by Deborah Madison, with minor changes