Light and refreshing palak dal

I am sure everyone at home would make dal every other day or atleast twice thrice a week. Instead of making just a plain dal why not try this version of dal – the palak dal. This one is definitely light and refreshing, with the goodness of dal and healthy bites of spinach. I love spinach and would find every opportunity to sneak them in the dishes I make! And this is one perfect way.

Ingredients

½ cup toor dal

1 bunch of spinach

1 ts ginger garlic paste, ¼ ts turmeric powder, ¾ ts chilli powder

For tempering

2 ts oil, 1 ts ghee

1 medium sized onion

2 bay leaves, 1 ts cumin seed, ¼ ts hing

2 cloves, 1 small cinnamon stick, 1 cardamon – all tied in a muslin cloth

Preparation

Soak dal for a minimum of half an hour.

Pressure cook for about 4 whistles.

After the air is released add chopped spinach, ginger, garlic, turmeric powder, chilli powder, salt, spices which are tied in a muslin cloth with very little water and pressure cook for one more whistle. Adding the whole spices together tied in a muslin cloth is convenient to me as they impart a good flavor and at the same time can be taken out very easily once the dish is done.

Meanwhile heat oil in a pan. Once hot add bay leaf and cumin seeds. After they crackle add onion and fry till they are slightly golden brown. Add hing and fry for a while.

Now add the cooked dal and spinach to the pan. Add ghee. Mix it well. Add salt if needed. I generally don't wish to add ghee directly to the heat as they change the flavor of ghee. Rather I prefer to add it in the final stage of the preparation of the dish.

Let the palak dal simmer for a while until its considerably reduced to the level of your consistency.