Spinach Dal

Soak the Yellow Split Peas (2 cups) for 10-15 minutes.

In a pressure cooker, add the lentils, Ground Turmeric (1/4 tsp) , and Water (2 cups) . Cook for 3-4 minutes, or until the lentils become soft and mushy. Mash them with a spoon and set aside.

In the pressure cooker, add Oil (3 Tbsp) , Cumin Seeds (1 tsp) , Onion (1) , Green Chili Pepper (1) , Fresh Ginger (1 in) , and Garlic (3 cloves) . Cook for about 2 minutes, until onion becomes transparent and soft.

Add the Tomato (1) , Salt (to taste) , Ground Turmeric (1/4 tsp) , Red Chili Powder (1/2 tsp) , Asafoetida (1/4 tsp) , and Ground Coriander (1/2 tsp) . Saute for another 2 minutes, until the tomatoes become soft and mushy.

Add Fresh Spinach (1 cup) and saute for 7-8 minutes, until the spinach becomes soft and stops releasing water on a medium flame.

Mix the lentils with the spinach, and add Water (3/4 cup) depending on how thick or thin you want the dal to be. Add Garam Masala (1/4 tsp) .