Pressure cook toor dal with salt and turmeric powder. Rinse Malabar spinach leaves and chop them roughly. Peel and finely chop the garlic pods. Heat ghee in a pan, tip in cumin seeds and let them splutter. Add broken dry red chillies and immediately add the chopped garlic as well. Let garlic turn pinkish brown, and add asaoeftida. Add chopped Malabar spinach, salt and stir fry till the leaves wilt and soften. Add cooked toor dal to this and simmer for two minutes before serving.
We are a voice to you; you have been a support to us. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together.