Time to cook
A nutritious dish made with yellow or pigeon pea lentils (tuvar dal), red lentils (masoor dal), and winter special fresh spinach (palak), is a unique and healthy way of adding spinach and dal to your diet.
Red Chilli Powder
Pure Cow Ghee
Thoroughly rinse the measured dal and add it to the pressure cooker.
Add water, turmeric powder and salt. Mix well and close the lid.
Pressure cook for 5 whistles over low to medium heat.
Let the pressure release naturally. Mash the dal lightly with a ladle and set aside.
Heat ghee in a pan and simmer to fry the cumin seeds (jeera).
When they crackle, add finely chopped ginger and green chilies. Fry for a few seconds, or until ginger's raw aroma is gone.
Now add the finely chopped spinach and mix well with the fried spices.
On low to medium heat, sauté spinach for a few minutes until the leaves become soft and stop releasing water.
Add asafoetida and Kashmiri red chili powder once the spinach leaves have softened.
Mix well and sauté for 30 seconds over low heat.
Add mashed lentils and salt to taste.
Properly mix the softened spinach with the lentils.
Depending on how thick or thin you want the dal to be, add water.
Stir and let it simmer for 5 to 6 minutes.
Take off the heat and serve.