Ingredients
- 1 cup tuvar dal/pigeon pea lentils
- 2 cups chopped spinach/palak
- 2, 3 cloves of Garlic chopped
- 1 green chili/hari mirch, chopped
- 1 inch ginger/adrak, chopped
- 1 tsp cumin seeds/sabut jeera
- ¼ tsp asafoetida/hing
- 1 tsp Garam Masala
- 1 tsp Coriander Powder/ Dhania powder
- ½ tsp turmeric powder/haldi
- ½ tsp red chili powder/lal mirch powder
- Water for cooking
- 2 or 3 tbsp ghee /oil
- salt as required
Instructions
1. Wash
the Toor Daal and cook it in a pressure cooker with turmeric powder. add 2 cups
of water , pressure cook for 1 to 2 whistles or till the dals become soft ,
Keep it aside.
2. in a
pan, heat ghee/oil . fry the cumin and then add the chopped ginger and garlic
and fry for a minute.
3. Add the
chopped chili and fry for half a minute, now add the chopped spinach. add red
chili powder , asafetida and Dhania powder.
4. saute
for 5 minutes till the spinach becomes soft and stops releasing water on a
medium flame.
5. Now add
mashed Toor Dal and mix it with spinach.
6. add
water around ½ cup to 1 cup depending on how thick or thin you want the daal to
be.
7. finally
add salt and Garam Masala simmer the palak dal for 6-7 minutes.
8.
serve palak dal hot with rice or Chapati.
