Method

• In a pressure cooker, heat some oil on medium-high heat.
• Add onions and sauté until soft and translucent.
• Add in tomatoes, chana dal (split chickpeas), spinach leaves, fenugreek leaves. Do not stir them.
• Season with salt, turmeric, red chili, ground coriander and green chillies. Add 360ml water.
• Close the lid and pressure cook for 3 to 4 whistles, about 8-10 minutes until the lentils turn soft and the spinach and fenugreek leaves wilt.
• Let the cooker release pressure naturally. Once cooled, open the lid and mash the mixture with a wooden whisk (whirling continuously).
• Add water to your desired consistency and bring the spinach dal to a boil while stirring occasionally.
• Temper it with chopped garlic and asafoetida in oil.
• Serve piping hot with whole grain naans made with Laila Self Raising Flour (Naan Atta) or a steaming bowl of Laila Basmati Rice. Pair with Laila Kathiawadi Chilli Pickle and crisp Laila Mango Chutney Poppadoms.