Palak Dal

Ingredients

• 1 bunch Spinach (Medium sized bunch of palak leaves)
• 2 unit/count Onions (Chopped)
• 1 unit/count Tomatoes (Chopped)
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 4 tbsp Oil
• 2 tbsp Ghee
• 0.75 tsp Salt
• 1.5 tsp Red chilli powder (Adjust to taste)
• 2 cup Toor Dal (Soaked for about 30 minutes)
• 3 unit/count Dry red chillies (Broken)
• 4 unit/count Green chillies (Chopped)
• 7 unit/count Garlic cloves
• 2 sprig Curry leaves
• 6 tbsp Coriander leaves
• 0.25 tsp Asafetida
• 4 cups Water (Adjust as needed for consistency)

Instructions

1. 1In a pressure cooker, combine the washed and soaked toor dal with chopped onions, green chillies, garlic cloves, and spinach leaves.
2. 2Add enough water to the pressure cooker and cook on medium flame for about 4-5 whistles. Allow the pressure to release naturally, then place the cooker on low flame.
3. 3Stir in the salt and red chilli powder, mixing thoroughly. Adjust the consistency by adding more water if necessary.
4. 4In a tadka pan, heat oil and ghee. Add garlic pods and fry for a minute. Then add mustard seeds, cumin seeds, dry red chillies, and curry leaves. Once they start splattering, add asafetida and transfer the tadka to the dal.
5. 5Garnish the dal with coriander leaves and serve hot.