Dal Palak

1 Cup Toor Dal
1/4 Tsp Turmeric Powder
3 Cups Water

Clean, wash and cook toor dal with turmeric powder and water in pressure cooker for 15 whistles. Allow it to cool and mash the dal.

1/2 Tsp Ginger, Grated
1 Tsp Garlic, Grated
2 Serrano Peppers

Crush ginger, garlic and serrano peppers to a coarse paste in mortar and pestle.

2 Tbsp Ghee
1 Tsp Cumin Seeds
1/3 Cup Onion, Chopped
1/3 Cup Tomato, Chopped

1/8 Tsp Asafoetida
1/4 Tsp Red Chili Powder
1/4 Tsp Coriander Powder

6 Oz TJ Baby Spinach, Roughly Chopped
1 and 1/4 Tsp Salt

1 and 1/2 Cups Water

1/4 Tsp Garam Masala Powder

Heat ghee in a pan, add cumin seeds, when it starts to crackle, add onion, saute till onion becomes translucent.

Add ginger-garlic-serrano pepper paste, saute for a minute.

Add tomatoes, saute till tomato softens.

Add asafoetida, red chili powder, coriander powder and mix well.

Add chopped spinach, saute till spinach wilts.

Add cooked and mashed dal, salt and mix well.

Add water, mix well, simmer to medium and cook for 10 minutes.

Add garam masala powder and mix well.

Soaked the mung beans for 8 hours, used the same measurements and prepared it with Mung Bean, it came out really awesome. 

Taste Note: Tastes AWESOME
Serves: 4
Yields: 4 and 1/2 Cups
Source: vegrecipesofindia