Dal Palak (Spinach Dal)

Instructions

1. 1

   Rinse the yellow moong dal thoroughly under running water until the water runs clear. Drain and set aside.

2. 2

   Wash the fresh spinach leaves well, chop them finely, and set aside.

3. 3

   Finely chop the onion, tomato, and green chilies.

4. 4

   In a pressure cooker or large pot, heat the vegetable oil over medium heat.

5. 5

   Add the cumin seeds and let them splutter for a few seconds.

6. 6

   Add the chopped onions and sauté until they turn golden brown.

7. 7

   Stir in the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.

8. 8

   Add the chopped tomatoes and cook until they turn soft and mushy.

9. 9

   Add the turmeric powder and mix well.

10. 10

    Add the rinsed moong dal and salt. Mix everything together.

11. 11

    Pour in the water and stir well. If using a pressure cooker, close the lid and cook for 3-4 whistles. If using a pot, cover and simmer for 25-30 minutes, or until the dal is soft and cooked through.

12. 12

    Once the dal is cooked, open the lid and add the chopped spinach. Mix well and cook for another 5-7 minutes until the spinach is wilted and blended into the dal.

13. 13

    Taste and adjust salt if needed. Simmer for another 2 minutes.

14. 14

    Serve hot with steamed rice or roti.