Dal Palak or Lentils cooked with Spinach leaves

Some aromas can really bring back your memories. Yes. I was really taken back to my PG days at Bangalore while making this Dal palak last Evening. Thanks to Vidhi.

You need,
1. Toor Dal – 1 cup
2. Onion – 1 medium chopped
3. Tomato – 2 seeded and chopped in chunks
4. Green chilli – 1 sliced diagonally
5. ginger – a tiny piece or 1 tsp finely chopped
6. Oil – 1 tbsp
7. Ghee – 1 Tbsp
8. Garlic – 2 clove chopped
9. Red chilli powder – 1 tsp
10. Turmeric – 1/2 tsp
11. Cumin Seeds – 1 tsp
12. Palak/spinach leaves – 25 to 30 leaves chopped (Use fresh ones)

You have to,
1. Wash and soak the dal for 15-20 min.
2. Add 1/4 tsp turmeric, green chilli, 2 cup water and pressure cook it for 2 whistles.
3. Once the pressure is gone. Open and add the chopped palak leaves. and salt
4. Now boil for another 5 minutes without covering with any lid
5. Now heat oil and ghee in a kadai/wok.
6. Add cumin seeds.Once it crakle add garlic followed by onion.
7. When onion turn pink add tomato and the remaining dry powders.
8. Saute it for 2 min and pour this over the dal and continue boiling for another 2-3 minutes.
9. Serve with plain rice or jeera rice or roti.

Notes:
1. You can replace 1 cup toor dal with 1/2 cup each of toor dal and masoor dal
2. You can replace oil will ghee or the vice versa
3. Onion and ginger is optional

I always prefer to have this as a soup. without any roti or rice….Bliss!!!