A classic Maharashtrian dal recipe where toor dal is cooked along with spinach and tempered in a peanut-coconut masala. DAL GANDORIIngredients1½ cups split pigeon peas (toovar dal), soaked for 1 hour and drained10-15 garlic cloves, crushed1½ inch ginger, chopped¼ tsp asafoetida (hing) 7-8 light green chillies, chopped2 medium green tomatoes, chopped1 cup shredded spinach leaves1 cup chopped sorrel leaves (ambadi)Salt to taste2- 3 tbsps oil2-3 tbsps raw peanuts2 tsps cumin seeds½ cup sliced dried coconut¼ tsp red chilli powder¼ tsp turmeric powder2 tsps kaala masala2 tbsps chopped fresh corianderSteamed rice for servingMethod1. Heat a pressure cooker, add toovar dal, water, garlic cloves, ginger, asafoetida, green chillies, green tomatoes, spinach leaves, sorrel leaves, salt and mix well.2. Cover with the lid and cook on medium heat till the pressure is released 3-4 times. Open the lid once the pressure settles completely and mash the dal properly.3. For the tempering, heat oil in a kadai. Add peanuts, cumin seeds and sauté for a minute.4. Add dried coconut and sauté till the coconut turns golden brown.5. Add red chilli powder, turmeric powder, kaala masala and mix well.6. Add the cooked dal, coriander and mix well. Cook for 2-3 minutes on medium heat.7. Transfer in a serving bowl and serve hot with steamed rice.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #DalGandori