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INGREDIENTS

1/2 cup yellow toor dal
3 cups loosely chopped spinach
1 tsp Cumin seeds
1 TB minced garlic
1/2 TB minced ginger
1 cup Finely chopped onions
1 medium tomato finely chopped
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
pinch hing (asafoetida)
dash Lemon Juice
ghee

Servings

INSTRUCTIONS

Rinse the toor dal well under running water until the water runs clear, then soak it in sufficient water for about 30 minutes.

How to cook toor dal? Transfer the drained dal to a pressure cooker. Add oil and about 1/2 tsp salt. (Adding oil prevents frothing and spilling from the pressure cooker). Pressure cook the dal with about 1.75 cups of water, for 2 whistles on high heat. Then lower the heat to medium and cook for another 5 minutes. Switch off the heat and set the cooker aside. Once the cooker depressurizes, open the lid and mash the dal with the back of a spoon for a smooth consistency. You may leave it as it is if you prefer it that way.

Heat oil in a heavy bottomed pot, add cumin seeds. Once it crackles add minced ginger and garlic, hing. cook couple of minutes to release scent

Add chopped onions, sauté until it turns translucent or brown around edges

Next, add chopped tomatoes, sauté until it turns mushy and you see oil oozing from the sides of the pot.

Add chopped spinach, stir-fry until it wilts, about a minute.

Add turmeric and red chilli powder, sauté for another 30 seconds.

Now, add the cooked dal, and give everything a good mix.

Add about 1 cup of water or as per desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. Drizzle some lemon juice and mix well.

Prepare the second tempering by heating oil in a small pan, add cumin seeds, when it crackles, add red chillies. Switch off the heat, add red chilli powder, mix well with the oil and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread.

Notes

You can add more or less spinach.

For a more garlicky dal, add some finely sliced garlic in the second tempering.

You may also add some garam masala along with turmeric and red chilli powder if you like.

If you do not have a pressure cooker or instant pot, cook the lentils in a regular pot with sufficient water, at least 2 inches above the lentils. Bring to a boil, then reduce the heat to medium-low and cook until the lentils are soft and mushy, stirring occasionally in between. You may need to add more water if it gets too thick. This will take about 30-45 minutes.

Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml

NOTES

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Dal Palak

1/2 cup yellow toor dal 
3  cups  loosely chopped spinach 
1 tsp  Cumin seeds 
1 TB minced garlic 
1/2 TB minced ginger 
1 cup Finely chopped onions 
1  medium  tomato finely chopped 
1/2 tsp Turmeric powder 
1/2 tsp Red chili powder 
 pinch  hing (asafoetida) 
 dash Lemon Juice 
  ghee

Rinse the toor dal well under running water until the water runs clear, then soak it in sufficient water for about 30 minutes.

Heat oil in a heavy bottomed pot, add cumin seeds. Once it crackles add minced ginger and garlic, hing.  cook couple of minutes to release scent

Add chopped onions, sauté until it turns translucent or brown around edges

Next, add chopped tomatoes, sauté until it turns mushy and you see oil oozing from the sides of the pot.

Add chopped spinach, stir-fry until it wilts, about a minute.

Add turmeric and red chilli powder, sauté for another 30 seconds.

Now, add the cooked dal, and give everything a good mix.

Add about 1 cup of water or as per desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. Drizzle some lemon juice and mix well.

Notes
You can add more or less spinach. 
For a more garlicky dal, add some finely sliced garlic in the second tempering.
You may also add some garam masala along with turmeric and red chilli powder if you like.
If you do not have a pressure cooker or instant pot, cook the lentils in a regular pot with sufficient water, at least 2 inches above the lentils. Bring to a boil, then reduce the heat to medium-low and cook until the lentils are soft and mushy, stirring occasionally in between. You may need to add more water if it gets too thick. This will take about 30-45 minutes.
Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml

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Nutrition

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Serving Size: 1 Serving (146g)
Recipe Makes: 1 Servings

Calories: 188
Calories from Fat: 122 (65%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 0.7g
Cholesterol 33.5mg		10 %
Sodium 112.6mg		4 %
Potassium 305mg		8 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 13.3g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 188

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