Ingredients: 1/2 cup yellow moong dal, 1/2 cup masoor dal, 250 grams spinach – finely chopped and boiled, 1 tomato – finely chopped, 1 inch ginger – mashed, 1 teaspoon turmeric powder, 1/2 small Spoon cumin powder, 1/2 teaspoon garam masala powder, salt – as per taste, 1 tablespoon ghee, 1/2 teaspoon cumin seeds, 2 dry red chillies
Time in minutes: 50 Servings: 2 Course: Dinner Diet: Vegetarian
Instructions: To make dal palak recipe, first cook the lentils in a pressure cooker with 3 cups of water. To know how to cook lentils in a pressure cooker, see here. Spinach can also be cooked in a pressure cooker or lightly fry in a little oil in a pan. Now the spinach has been given a recipe for cooking in a pressure cooker, but if you are cooking it in a kadai, then the same method cook the spinach till it becomes more soft. Now heat the oil in the pressure cooker. After 10 seconds, add ginger, green chillies, tomatoes, turmeric powder, cumin powder, garam masala powder, salt and spinach and cook till one city comes. Turn off the gas when the city tries and keep the cooker under cold water. So that the pressure of the cooker comes out and the spinach does not overcook and remains green. Now, when both the lentils and spinach are ready, mix the cooked lentils in the cooked spinach and stir. Now let the dal spinach boil. Now prepare the tempering, heat a tablespoon of ghee in the tempering pan, add cumin seeds and dry red chillies and roast them well. Add the tempering to the spinach and mix well and serve hot. You can also use lentils and moong, tur or chana dal to make dal spinach. Serve dal spinach in winter with hot tawa paratha, spinach raita and kachumbar salad.