This thick dal fortified with spinach is just great for those cold days and not to mention the amazing health benefits.

PALAKWALI DAL

Ingredients

15-20 spinach leaves, roughly shredded
¾ cup split skinless green gram (dhuli moong dal), soaked for 1 hour, and drained
Salt to taste
1 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
2 medium onions, finely chopped
6-8 garlic cloves, chopped
1 inch ginger, chopped
2 green chillies, finely chopped
2 dried red chillies, broken
1 teaspoon lemon juice

Method

1. Put the moong dal, salt and turmeric powder in a pressure cooker with 2 cups of water. Cook on medium heat for 2-3 whistles or till soft.
2. Open the cooker once the pressure has reduced completely, mix the cooked dal once.
3. Heat oil in a non-stick kadai. Add cumin and let them change colour. Add asafoetida, onions, garlic, ginger, green chillies, and dried red chillies and sauté till onions turn golden.
4. Add dal and 1½ cups water and mix well. Bring to a boil. Add spinach leaves, mix and cook for 2 minutes.
5. Switch the heat off, add lemon juice, and mix well. Serve hot with steamed rice.

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