Dal Palak

I am not sure when or where I learnt this dal... but I remember it very well... It comes out well every time & it gets done very quickly. I think it is the Andhra style of making the dal... whatever it is... it tastes good!

INGREDIENTS

• Mung Dal / Toor Dal / Masoor Dal (yellow / pink lentils) - 1 cup (half cooked in 2 cups water)
• Spinach / Fenugreek leaves - 1 small sprig (washed & chopped)
• Onion - 1 small or medium sized (cut into cubes)
• Garlic - 1 or 2 cloves - roughly chopped (optional)
• Green Chilly - slit - 1 (or more according to taste)
• Tamarind - half a lime sized ball
• Turmeric Powder - half tsp
• Salt as per taste

For tempering / Tadka

• Jeera / Cumin Seeds - 1 tsp
• Mustard Seeds - 1 tsp
• Red chilly - 1
• Ginger - half inch - grated (optional)
• Garlic - 1 small clove - finely chopped (optional)
• Oil / Ghee (clarified butter) - 1 tbsp

METHOD

Add the chopped spinach leaves, chilly, onion, tamarind, salt, turmeric powder and garlic to the half cooked dal. Mix well & pressure cook this for 3 whistles. Once the cooker is ready to be opened check is the dal is cooked well. Mash the dal & spinach mix once & keep it aside.

In a separate pan heat the oil or ghee. Add the mustard seed to the oil after it is heated. After the mustard seed sputters add the other ingredients in the tempering list. Once the raw smell of garlic disappears pour this over the Dal & mix well. If you feel that the dal is very thick you can add water to bring it to the required consistency. You can adjust the salt accordingly. Serve hot with rotis or rice.

Trouble shooting

• In case you don't have a pressure cooker this might take a little longer. You can cook in a slow cooker or on the gas top. The lentis should be well cooked & soft.
• If you dont have tamarind or you are allergic to it then you can squeeze some lemon juice after the dal is cooked or you could add dry mango powder (amchur) to the mix while cooking.