- Preparation time
- 20 mins
- Cooking time
- 15 mins
- Difficulty
- moderate
- Serves
- 3 people
- Meal course
- Lunch
- Posted by
- Posted on
- August 2, 2019
- 1/2 cup
- Toor Dal (Split Pigeon Peas)
- 1 1/2 Cups
- Spinach
- 0 As per taste
- Salt
- 1/2 tbsp
- Grated Ginger
- 1 tsp
- Turmeric powder
- 2 tsp
- Red Chili Powder
- 1/2 tsp
- Garam masala
- 1/2 cup
- Finely chopped onion
- 1/2 cup
- Finely chopped tomatos
- 3 Pcs.
- Green Chili
- 1 tsp
- Crushed Garlic
- 1 tbsp
- Cumin seeds
- 1 tsp
- Chopped Garlic
- 3 tbsp
- Oil
- 1 Piece
- Dry Red Chili
- 1/4 tsp
- Asafoetida
- In a bowl wash toor dal and soak it for about 1 hour.
- In a pressure cooker add toor dal, salt, turmeric powder and grated ginger. cook it till 2 whistles. Make sure dal does not mash completely.
- Add oil in a pan. after that add cumin seeds and dry red chili.
- Add crushed garlic and saute it for about 1 minute on slow flame.
- Add onion and roughly chopped green chilies and saute it.
- Once onion and chilies cooked well add tomatoes.
- Cook tomatoes for 2-3 minutes on slow flame. Add red chili powder and garam masala.
- Now, add spinach,1 cup water and salt.
- Cook it for 4-5 minutes on medium flame. (or till spinach get cooked well)
- Add this spinach mixture with dal and mix well. Cook it for 3-4 minutes.
- Trasfer it to the serving bowl and prepare tempering or tadka. In a small pan add oil and cumin seeds. Add chopped garlic and sauté it.
- Turn of the gas and add 0.5 tsp red chili powder and asafoetida, immediately pour it on prepared dal palak.
- Serve it hot with rice or Indian flat bread.
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