Dal Palak

It is Spinach (Palak) cooked in Yellow split pigeon pea lentil (Tuvar dal). This dish is referred as “Dal Saagaa” as Saag refers to green leafy vegetables and Dal is a generic term for pulses and lentils. A good simple twist to every day Dal.

Ingredients

1/2 bunch of Spinach leaves, washed and roughly chopped (adjust amount of spinach leaves based on family preference)

1/2-1 tomato roughly chopped

1/2 teaspoonful turmeric

1 teaspoonful salt or as per taste

1/2-3/4 cup pigeon pea (or simply take everyday quantity dal for your household)

1-3/2 cup water

6 garlic pods finely chopped

1/2 teaspoonful of cumin seeds

1-2 Dry Red Chili

1/2 tablespoon mustard oil or any other oil

Method

Put dal, spinach, water, turmeric, salt and tomato in a pressure cooker and cook for 2-3 whistle (approximately 6-7 minutes) after pressure is built up. (Note: Cook Dal the way you cook with addition of spinach and tomato)

Now in a wok. Heat the oil. Add cumin seeds, red chili, let them splutter, then add garlic, once garlic is brown and raw smell goes, add cooked dal, mix well, boil for few minutes, you may adjust the consistency at this stage by adding more water (to make it thin) or boiling it longer (to make it thick).