Name: Palak dal recipe by Divya Sharma at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 katori arhar (toor) daal; 2 katori spinach; 2 tomatoes; 2 green chillies; 1 tablespoon cumin seeds; 2 tablespoons desi ghee; 1 and half table spoon ginger garlic paste; 1 teaspoon haldi powder; Salt to taste; Half teaspoon garam masala; 1 tablespoon dhania powder; Half lemon

Ingredients Serving: 3

1 katori arhar (toor) daal
2 katori spinach
2 tomatoes
2 green chillies
1 tablespoon cumin seeds
2 tablespoons desi ghee
1 and half table spoon ginger garlic paste
1 teaspoon haldi powder
Salt to taste
Half teaspoon garam masala
1 tablespoon dhania powder
Half lemon

Instructions

Soak the daal for atleast 1 hour.
Chop spinach leaves in thin strips, dice tomatoes.
Pressure cook daal with spinach,water,salt and haldi on medium flame until 4 whistles.
Let the daal stand until the steam is released completely.
Heat another pan and add ghee to it.
Once the ghee melts or heats up, add cumin seeds. Cook for 30 seconds and add chopped green chillies and ginger garlic paste.
Cook for a minute on medium flame and add diced tomatoes.
Saute until tomatoes become soft.mash lightly using the ladle.
Add dhania powder, garam masala and saute until the mixture starts leaving sides of the pan.
Add the cooked daal to this pan and mix thoroughly. Add half of the lemon juice to it. Add extra water to decrease the consistency if required and bring daal to a boil before switching off the gas.
Daal is ready and can be served with rice or chapati.

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