In a frying pan: Dry roast a few ingredients- Cumin Seeds, Urad dal, Whole Red Chillies & Coconut (All separately) & once done, transfer it to a different bowl to let it cool down before grinding it to a smooth paste

Wash, Clean & Boil or Pressure Cook the Dal with the double Cup of water as that of the raw dal ie. 1:2 ratio, add in some salt, haldi & hing powder (a pinch) while putting on the boil

Now, in the same pan/wok/kadhai: Add in the oil to heat up over the medium flame, then add in the green chillies & chopped tomatoes- sauté, until soft & mushy

Once done: Add in the chopped lal math/saag & salt and sauté for a minute- it’ll start releasing its water & shrink immensely in its quantity, allow it to cook for about another 2-3 mins time

Now, mash the lal saag a bit with a masher as much is possible- Now, goes in the ground spices Masala Paste that we’d prepared at the very beginning & kept aside- Add in some more water at this point by washing the blender jar, in order to get the whole of the masala into it- keep stirring

Add in the powder spices (turmeric, red chilli, cumins & coriander, as aforementioned) & Allow it to cook for another 7-10 mins time, stirring occasionally in between- with the lid on

Add in some more water, to adjust the correct consistency of the dal as per your own preferences (I like it a bit thicker) Now, reduce the flame

Add in the jaggery, adjust the salt (if at all required)- Turn off the flame & allow it to sit on the oven for some more time while, we need to prepare a separate Tadka for the same (Though, in this case, it’s optional & I’ve not used herein, separately)

For the optional separate & final Tadka: In a Tadka Pan: Add in some ghee/coconut oil- as per your own choice...Heat it up over the medium flame

Add into it: 1 tsp Mustard Seeds & a few Curry Leaves let it splutter- Switch off the flame & pour it onto the prepared Dal from its top

It not only looks amazing but it smells too-Divine... all along...tastes, well you have to check it out yourself

Dish out in a serving bowl & serve HOT with piping hot steamed rice/roti/chapatis...

ENJOY... Your Lal Math Dal HAPPY COOKING