Full recipe for Dal palak

Prep time: 30 mins
Cooking time: 30 mins
Serves: 6

Ingredients:
• Spinach 250 gm (washed &pat dried)
• Water (for blanching)
• Salt to taste
• Chana dal ½ cup (washed thoroughly)
• Water (to soak)
• Tur dal ½ cup
• Masoor dal ½ cup
• Salt to taste
• Turmeric ½ tsp
• Water 1 litre
• Ghee 2 tbsp
• Cumin seeds 1 tsp (jeera)
• Asafoetida ½ tsp (hing)
• Garlic 1 tbsp (chopped)
• Ginger 1 tsp (chopped)
• Green chillies 2-3 no. (chopped)
• Onion 2 medium sized (chopped)
• Turmeric ½ tsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tsp
• Tomatoes 2 medium sized (chopped)
• Salt to taste
• Lemon juice 1 tsp
• Garam masala 1 tsp
• Fresh coriander 2 tbsp (chopped)

Method:
• Stack all the spinach leaves, roll and slice finely
• Add all the leaves to a boiling water, and blanch them for a minute. Refresh in ice cold water immediately.
• Soak the chana dal in water for half an hour.
• Strain the water and add the soaked chana dal.
• In a pressure cooker add all the lentils along with salt, turmeric and water, pressure cook on medium flame for 3-4 whistles.
• After 3-4 whistles switch off the flame and allow the cooker to depressurize naturally to open the lid.
• Use a whisk to roughly mash the chana dal.
• In a wok heat the ghee add cumin seeds, hing, garlic, ginger and green chillies and sauté on medium flame for 2-3 minutes.
• Add the chopped onions and cook until they turn translucent.
• Add the spices, tomatoes and salt to taste. Cook until tomatoes are mushy.
• Add the blanched spinach cook for 2-3 minutes.
• Add the cooked dal and give it a nice stir.
• Add water to adjust the consistency of the dal and bring to a boil.
• Add lemon juice, garam masala and fresh chopped coriander leaves, stir once and finish it by adding freshly made tadka.
• Serve hot with rice and roti or paratha.

For tadka
• Ghee 1 tbsp
• Jeera 1 tsp
• Red chilli powder 1 tsp
• Asafoetida ½ tsp (hing)
• Whole red chilli 2-3 no.
• Fried onions 3 tbsp
Method:
• Heat ghee in a pan, add jeera, red chilli powder, asafetida, whole red chilli and fried onions, mix and pour it over hot dal before serving.



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