DAL PALAK | SPINACH DAL

Cuisine: North India

INGREDIENTS:

To Cook Dal

Toor Dal (split Pigeon pea) – 2 cups

Water – 4 cups

Turmeric powder – ½ teaspoon

Tomato (chopped) – 1

Black cardamom – 1

Cloves – 2

Onion (chopped) – 2

Tomato (chopped) – 2

Green chili (chopped) – 4

Spinach (finely chopped) – 1 bunch

Oil – 2 tablespoons

Cumin seeds – 1 teaspoon

Asafetida – a pinch

Garlic (chopped) – 1 tablespoon

Ginger (chopped) – 1 teaspoon

Turmeric powder – ½ teaspoon

Chili powder – ¼ teaspoon

Salt – as required

METHOD:

1. Rinse the toor dal well. In a pressure cooker, combine the rinsed dal, water, turmeric powder, chopped tomato, black cardamom and cloves. Bring the mixture to a boil and skim off the foam that forms on the surface. Close the pressure cooker and cook for 2 whistles.

2. Meanwhile, heat oil in a pan and add the cumin seeds and asafetida. Once they begin to sizzle, add the chopped onion, garlic and ginger. Fry until the onion turns golden brown.

3. Add the chopped tomato and green chili. Cook until the tomato becomes soft and mushy.

4. Add the chopped spinach, turmeric powder, chili powder and salt. Add a splash of water and cook for a few minutes, until the spinach is cooked.

5. Add the spinach mixture to the cooked dal and mix well. Bring the dal to a boil and let it cook for a few minutes so that the flavors come together.

6. Serve hot with roti or rice.