Spinach/palak Dal

This can also be made using arhar/toor dal or masoor dal or chana dal, as per the availability. Palak has to be fresh and with out holes. Only the leaves have to be chosen and the hard twigs can be discarded. It is generally safe to avoid greens during the rainy season unless one grows it in the kitchen garden, where hygiene is taken care of. I put more greens and less dal to gain more on vitamins and minerals.

Ingredients:

100g arhar/toor dal, 300g palak, 3 tomatoes, 1 onion.

For tempering:

1 tsp ghee, ½ tsp jeera, ½ tsp mustard seeds, ¼ tsp haldi/turmeric, ½ tsp red chilli powder and salt to taste.

Preparation:

1. Wash and finely chop the palak and set aside. 
2. Chop onion and tomatoes also finely. 
3. Wash the dal and keep it ready for use. 
4. Heat ghee in a pressure pan or small pressure cooker, put all the tempering ingredients except salt and fry a little. 
5. To this add onions, tomatoes and palak, stir a little and then add the dal and salt. 
6. Finally put 500ml of water and give minimum of 3 whistles, simmer it for another 5 to 7 minutes and put off the flame.

Serve hot  with rice or roti.

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