Dal (lentils) is India’s staple food and is cooked all over India with different flavors and tempering. From North to South, you will find dal in every household and it is the go-to dish on most weeknights as there are so many varieties of dals that you will never get bored of eating them. Dal can be prepared with curry, or dry. It can be eaten with rice, roti or even salads (lentil salads), and it is a vegan’s best friend. I love cooking spinach and dal together as it a bowl packed with nutrition and not to mention the marriage of the two is absolutely yummy. You can prepare this dish in a pressure cooker or even on a stove-top. For this recipe, I opted to use Moong Daal (Split Moong Beans without skin), but you can prepare this with any dal (think split red gram, mung beans, etc).