• Chef Yogi


From Savi: Dal or Dahl called pigeon peas in English is an every day protein supplement in most indian households whether you are vegetarian or a non vegetarian. As dahl is cooked almost everyday, we begin to add greens or some type of a squash to keep it interesting. The greens render a nice color, texture and nutrition. It's the ultimate indian comfort food!


1 C. of Toor dal, rinsed (they are mostly available dry goods section of Indian markets or in the international aisle of your grocery store)

4 to 5 oz. baby spinach

2 large tomatoes or diced canned tomatoes

3 cloves of garlic

1 tsp. of cumin seeds or 1/2 tsp. cumin powder

1 tsp. of chili powder

1 tsp. of turmeric powder

1 tsp. of ghee or any oil

Salt to taste


In a stock pot, add 4 C. water to one 1 C. toor dal and bring to a boil. Reduce to medium heat and cook for 20 minutes. Dal should become soft and break apart (an additional minute or two of cooking may be necessary - you almost will not be able to see the liquid and the water separately). Alternatively, cook your dal in a pressure cooker or instant pot in bean/chilli setting and do a quick release.


In a separate sauce pan, add 1 tsp. of oil/ghee and let it become smoky. Add cumin seeds and as the begin to pop, add tomatoes, few pinches of salt and stir them and cover a lid.

Let them cook for about 5 minutes till the tomatoes become mushy and soft.


Add all the chili powder and turmeric. Add this mixture to the cooked dal and season generously with salt. You can stop right here and dal will taste amazing. But to make it even nutritious, add your spinach and stir thoroughly. Once the spinach softens, turn off the heat. This should not take more then a minute or two.


Serve by itself as a soup with some bread, over a scoop of brown rice/white rice or quinoa.


If you soak the dal for an hour, it will cut down the cooking time. Cover the soup pot with a lid to speed up cooking dal. Add a squeeze of lime if you have any leftover to brighten the taste.