Palak Dal

Ingredients(for 1 medium bowl (approx. 200g))

• 1/2 cup Toor dal (arhar dal, split pigeon peas)
• 2 cups Fresh spinach (palak, finely chopped)
• 1 small Onion (finely chopped (pyaz))
• 1 medium Tomato (finely chopped (tamatar))
• 1-inch Ginger (grated (adrak))
• 1 Green chili (finely chopped (hari mirch)) - optional
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• a pinch Asafoetida (hing) - optional
• 1 tsp Oil (preferably mustard or groundnut)
• to taste Salt (namak)
• 2 cups Water (for cooking dal)
• 2 tbsp Coriander leaves (finely chopped (dhaniya)) - optional

Instructions

1. 1

   Rinse toor dal thoroughly in water until it runs clear. Soak for 10 minutes, then drain. In a pressure cooker, add soaked dal, 1 cup water, and turmeric powder. Pressure cook for 3-4 whistles until soft.

   10 minutes

   Soaking dal reduces cooking time and improves digestibility.

2. 2

   While the dal cooks, wash and finely chop the palak leaves. Set aside. Also chop onion, tomato, ginger, and green chili.

   5 minutes

   Use tender spinach leaves for a softer texture.

3. 3

   Heat oil in a kadhai or deep pan. Add cumin seeds and hing. Once cumin splutters, add chopped onions and sauté till translucent.

   3 minutes

   Cook onions on medium flame to avoid burning.

4. 4

   Add ginger and green chili. Sauté for a minute. Stir in chopped tomatoes and cook until soft and mushy.

   3 minutes

   Add a pinch of salt to tomatoes for quicker softening.