This is one of the simplest dals in Punjabi cuisine and is eaten almost weekly (sometimes daily) in our households. It cooks up fast and is easy to digest. It’s especially delicious topped with fresh, spiced onions; sliced fresh green chiles; and a dollop of achaar (Indian pickle). Here, I include spinach, which is how it’s typically made in Indian restaurants. Feel free to make it without the greens, like most households do.
Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.