Yes, the recipes are back. This is a version of dal palak, which is dal with spinach. It’s found across India, with variations in the recipe: different types of dal, different spice combinations, and different proportions.
I had red chard in the fridge and I hadn’t made toor dal in a while, so I decided to put them together. You can use spinach, obviously, and all kinds of lentils work: split mung, masoor, and even chana.
Note: You can put all the spices in at the beginning if you want to save a step and avoid washing an extra pan, or you can do it the way I did and put some of the spices in with the chard and the rest after the chard and dal have cooked for a while. It’s an Indian thing to add the sautéd spices toward the end of cooking (the mixture is called vaghar where I’m from), and it makes a difference in the taste.