Serves: 4

Ingredients
• 1 cup Toor Dal (tur dal)
• 250 g mixed **Saag (any leafy greens like spinach, mustard greens, etc.)
• 1 small Raw Mango, peeled and chopped
• ¼ teaspoon Turmeric
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Cooking Oil
• ½ teaspoon Cumin Seeds (jeera)
• 1 teaspoon chopped Ginger
• 1 teaspoon crushed Garlic
• 1 medium Onion, finely chopped
• 1 medium Tomato, chopped
• 2 dried Red Chili
• 1 teaspoon Red Chili Powder
• 1 tablespoon grated Jaggery (optional, for balance)
• Fresh Lemon for serving

Method

1. Cook the dal
   • Wash the toor dal well.
   • Add it to a pressure cooker with turmeric and enough water.
   • Cook for 3 whistles until soft.
2. Prepare the saag and mango mixture
   • Wash and roughly chop the saag.
   • Peel and chop the raw mango.
   • Grind the saag and mango together into a coarse paste in a mixer.
3. Cook the saag mixture
   • Add the ground mixture to the cooked dal.
   • Add salt and cook again in the pressure cooker for 2–3 whistles so the flavors combine well.
4. Make the tempering (tadka)
   • Heat oil in a pan.
   • Add cumin seeds and dried red chilies.
   • Add ginger and garlic; sauté until fragrant.
   • Add chopped onion and cook until lightly golden.
   • Add tomato and cook until soft.
   • Stir in red chili powder and jaggery.
5. Combine
   • Add a little cooked dal to the pan and mix well with the masala.
   • Pour this tempering back into the dal and saag mixture.
   • Simmer for a few minutes until everything is well blended.
6. Serve
   • Garnish with a little lemon juice on top.
   • Serve hot with rice or roti.