spinach dal or palak dal

ingredients (measuring cup used, 1 cup = 250 ml)

• ½ cup tuvar dal/pigeon pea lentils
• ½ cup masoor dal/pink lentils
• 2 cups chopped spinach/palak
• 1 green chili/hari mirch, chopped
• 1 inch ginger/adrak, chopped
• 1 tsp cumin seeds/sabut jeera
• ¼ tsp asafoetida/hing
• ½ tsp turmeric powder/haldi
• ½ tsp red chili powder/lal mirch powder
• 2 cups of water for pressure cooking the dals
• ¾ or 1 cup water to be added to the dal in the last step
• 2 or 3 tbsp ghee
• salt as required

how to make the recipe:

1. pick and wash the lentils. take the lentils in a pressure cooker with turmeric powder. add 2 cups of water and pressure cook for 3-4 minutes or till the dals become soft and mushy. mash the dals and keep aside.
2. in a pan, heat ghee. fry the cumin and then add the chopped ginger and fry for a minute.
3. now add the chopped chili and fry for half a minute. fry for a minute.
4. now add the chopped spinach. add red chili powder and asafoetida
5. saute for 7-8 minute till the spinach becomes soft and stops releasing water on a medium flame.
6. its time to add the mashed lentils now. mix the lentils with the spinach.
7. add water around ½ cup to 1 cup depending on how thick or thin you want the dal to be.
8. finally add salt and simmer the palak dal for 6-7 minutes.
9. serve palak dal hot with rice and a side vegetable dish or salad or raita.