1 cup dhal of your choice (urid dhal, mysore dhal, toor dhal)
2 cups water
1/2 tsp cumin seeds
1 tbsp grated ginger
1 tbsp grated garlic
3 cups spinach, chopped
1 medium onion, chopped
1 medium tomato, chopped
1/4 tsp ground black pepper
1/2 tsp turmeric powder
1/4 tsp ground cumin
1 tsp lemon juice
Rinse the dhal in cool water a few times, until the water is clear.
Transfer the dhal to a pressure cooker and add enough water to cover about 3/4 inch from the top of the dhal (about 2 cups). Let the dhal soak in this water for about 1 hour before turning on the pressure cooker.
Pressure cook the dhal on high heat for 3 whistles.
Set the pressure cooker aside and let it depressurize.
Heat oil in a pot and add cumin seeds to splutter.
Add the ginger and garlic, and sauté for a few minutes.
Next, add the onions and sauté until it turns translucent.
Then add tomatoes and sauté until it turns mushy.
Add chopped spinach, and sauté until it wilts.
Add turmeric, ground pepper, ground cumin and salt, and sauté for 30 seconds.
Lastly, add the cooked dhal and mix everything until well combined.
Add enough water to get desired consistency, and bring to boil. Simmer for 5 minutes and remove from heat.
After curry has cooled down a bit, sprinkle in lemon juice and mix well before serving.