Dal-Palak
Ingredients:
1/2 cup toor dal with chilka (pigeon pea lentils or arhar dal)
2 cups chopped spinach
1 or 2 green chilies , chopped
1 inch ginger , chopped
1 teaspoon cumin seeds
1⁄4 teaspoon asafoetida (hing)
1⁄2 teaspoon turmeric powder
1⁄2 teaspoon red chili powder
2 to 2.5 cups water, for pressure cooking the dals
1⁄2 to 1 cup water, to be added to the dal in the last step
salt as required
Method:
1.Pressure cooking dal
2.Pick and wash the lentils. Take the lentils in a pressure cooker with turmeric powder.
3.Add 2 to 2.5 cups of water and pressure cook for 3 to 4 whistles or till the dals become soft and
mushy.
4.Mash the dals and keep aside.
5.In a heated pan, roast the cumin and then add the chopped ginger and fry till the raw aroma of
ginger goes away.
6.Now add the chopped chili , chopped spinach. Add red chili powder and asafoetida (hing).
(Use spoonful of water or switch off the gas now if the spices are getting burnt)
7.Saute for some minutes till the spinach becomes soft and stops releasing water on a medium flame.
8.Switch on the gas now if its Off.
9.Now add dal and mix the lentils with the spinach.
10.Add water around 1⁄2 cup to 1 cup depending on how thick or thin you want the dal to be.
11.Finally, add salt and simmer the dal for 5 to 6 minutes.
12.Serve dal palak hot with rice and a side vegetable dish or salad or raita.