Daal Palak

Preparation Time : 15 mins

Cooking Time         : 50 mins

Serves                        : 4

Ingredients:

• Spinach(Palak)                  - 300 grams, washed and roughly chopped
• Toor daal + moong daal - 3/4 cup(both of equal proportion)
• Onion                                    - 1 medium, chopped
• Tomato                                 - 1 medium, chopped
• Ginger                                   - 1/2 inch, grated
• Garlic cloves                       - 3 fat ones, crushed
• Green chilli                         - 3, chopped
• Dry red chilli                      - 2
• Mustard seeds                   - 1 tsp
• Cumin seeds                      - 1 tsp
• Turmeric powder             - 1 tsp
• Hing                                      - a fat pinch
• Salt                                        - to taste
• Ghee                                      - 1 Tbsp

Method:

1. Wash the daal properly. In a pressure cooker add daal, salt, half tsp turmeric powder and one and half cup water. Cook for 2 whistles. Keep aside and allow the pressure to drop.

2. Heat ghee in a pan. Temper with mustard seeds, cumin seeds and red dried chilli.

3. When spluttering starts add hing, crushed garlic and grated ginger. Saute for 30 secs.

4. Add chopped onions and green chilli. Saute till onions turn translucent and are cooked.

5. Add chopped tomato. Cook till tomatoes turns mushy and are cooked. 

6. Add the chopped spinach. 

7. Saute till spinach is cooked.

8. Add turmeric powder. Mix well.
9. Add the cooked daal. Give a good stir. Cover and cook for another 5 minutes and allow the daal to come to boil.

10. Add another dollop of ghee. 
11. Serve hot with jeera rice or phulka.