Arhar Dal with Spinach

Ingredients

• •15 grams arhar dal (split pigeon peas lentils)
• •10 grams spinach
• •½ teaspoon turmeric powder
• •1 teaspoon oil
• •Salt to taste (*For tadka/tempering)
• •20 grams chopped onion
• •20 grams tomato, chopped
• •1-2 chopped garlic cloves
• •1 chopped green chili
• •½ teaspoon cumin seeds
• •¼ teaspoon asafoetida
• •½ teaspoon red chili powder

Method

1. 1

   Preparing the dal

2. 2

   Wash dal properly and soak it in water for half an hour.

3. 3

   Wash and trim the palak leaves properly. Drain excess water and chopped them roughly and set aside.

4. 4

   Drain water from the dal and pressure cook for 3 whistles over a medium flame by adding with chopped spinach, salt, turmeric powder, oil, and water.

5. 5

   Once done turn off the flame and let the cooker releases its pressure.

6. 6

   Making Tadka/tempering for Arhar Dal Palak

7. 7

   Heat oil in a pan. Add cumin seeds.

8. 8

   Once cumin seeds start spluttering add chopped garlic and saute for few seconds.

9. 9

   Add chopped onion and chopped green chili.

10. 10

    Stir continuously until the onions turn slightly golden.

11. 11

    Add chopped tomatoes, salt and asafoetida. Saute for some seconds. Then cover and cook for a minute until tomatoes soften.

12. 12

    Then add red chili powder. Stir to mix and immediately add pressure cooked dal and palak.

13. 13

    Stir to mix and adjust seasoning. Turn off the flame.

14. 14

    Arhar dal palak is ready to serve.

15. 15

    Over to you: This nutritionally rich recipe where a simple Tovar dal combined with spinach enhances the appearance and flavour of the dish.