• ¼ cup moong dal (split green gram)
• ¼ cup arhar/ toor dal (split pigeon peas)
• ½ kg palak (spinach)
• 1 onion- chopped
• 2 tomatoes- chopped
• 2 green chillies- chopped
• 3-4 cloves garlic- chopped (optional)
• 1 tbsp ghee (clarified butter)
• ½ inch piece ginger- chopped
• 1 tsp coriander powder
• ¼ tsp garam masala powder
• ½ tsp cumin seeds (jeera)
• A pinch of asafetida (hing)
• Salt to taste

Remove stems of spinach and wash thoroughly in running water. Chop finely. Wash dals in several changes of water. Drain.

In a pressure cooker, place dals, palak, salt, green chillies and water. Let 2 whistles come. Then cook on low heat for 5-7 minutes.

Turn off heat and after pressure drops, mash the dal lightly.

Heat ghee in a pan and add cumin seeds. When they change color, add hing. After few seconds, add onion and sauté till they are light brown.

Add garlic and ginger and cook for ½ a minute. Add coriander powder and garam masala. After 2-3 seconds, add tomatoes and cook till they are soft and pulpy.

Add this tempering (tadka) to the dal and cover. Simmer for 5 minutes on low heat. Enjoy dal palak with roti, paratha or rice.

by Pak101.com (few years ago!) / 1971 views