Dal Palak Recipe

ingredients
moong dal – 1/4 cup
toor dal- 1/4 cup
water – 1 and 1/2 cups
turmeric powder – 1/2 teaspoon
palak or spinach – 1 and 1/2 cups
oil or ghee – 1 and 1/2 tablespoons
onion – 1 large, finely chopped
cumin seeds – 1/2 teaspoon
asafoetida powder or hing – a pinch
ginger – 1/2-inch piece, crushed
garlic – 3 – 4, crushed or finely chopped
green chili – 1
red chili powder – 1/2 teaspoon
tomato – 1, finely chopped
dry red chili – 1
mustard seeds – 1/2 teaspoon
HOW TO MAKE PALAK DAL RECIPE WITH STEP BY STEP PHOTOS
1.Rinse dal twice or thrice in water. Add the dal to a pressure cooker along with water, turmeric powder and a pinch of asafoetida powder or hing. Pressure cook for 3 whistles or until dal gets cooked till soft. Wait till the pressure subsides. Then mash the dal well with the back of a ladle and keep aside.

2. Rinse palak leaves three to four times with clear water and finely chop them. Keep aside.

3. Heat oil or ghee in a pan. When the oil is hot enough, add cumin seeds and wait till they sizzle. Add crushed or finely chopped ginger and garlic. Saute for a few seconds till the raw smell of ginger garlic goes off.

4. Add finely chopped onion, green chili, and saute till they turn light brownish in color.

5. Add finely chopped tomatoes and saute well till the tomatoes turn mushy and oil starts separating on the sides of the pan.

6. Add red chili powder, salt and mix well.

7. Add finely chopped spinach leaves, saute well. Saute till the spinach wilts.

8. Add cooked and mashed dal, along with half to 1 cup of water, mix well. Bring it to a boil.

9. Reduce the flame, cover and cook for 4 – 5 minutes and then turn off the flame.

10. In another pan, heat 1/2 teaspoon of ghee. Splutter mustard seeds. Add dry red chili, 1/4 teaspoon of cumin seeds, asafoetida powder. Saute for a few seconds and then turn off the flame. Pour the tempering over the dal.

11. palak dal is ready. Serve dal palak with jeera rice, phulka or with chapati.