Dal Palak / Lentil Spinach Curry

This is a very traditional Indian Dish which I grew up eating.Its really an easy , healthy blend of Spinach,Lentils and Spices.The whole process is over in less than half an hour then you’re well on your way to bliss.There are lots of different recipe variations here is exactly how my mom used to make it for me - very very simple:Spinach,lentils and a few spices and the flavors go really well together. It is a great salute to Spinach.It can be served with steamed rice, flat breads ,Indian Pav or any other breads for that matter,tortillas etc.Indeed a comfort food staple for every one.

Tip: Baby Spinach leaves makes the dish subtle and indeed gives a great flavor and texture than the regular Spinach.

 

Ingredients:

• 250 gm or 1 cup (tightly packed)Spinach leaves 
• 1/2 cup Green Gram/Mung Dhal/Moong Dhal
• 1 Large Tomato
• 5 to 6 finely chopped Shallots
• 1 Green Chilli or 1 tsp Chilli Powder
• A pinch of Asafoetida
• 1 tsp Ginger( finely chopped)
• 1 tsp Garlic (finely chopped)
• 1/2 tsp Cumin seeds 
• 1/4 tsp Turmeric powder
• Salt (according to the taste)
• 2 Tbsp Oil

Method:

Wash the spinach leaves, strain the water. Now chop the leaves finely.

In a pressure cooker heat oil ,temper cumin seeds and Asafoetida.Now add the finely chopped shallots.Cook for about 2 to 3 minutes .Then add the ginger, garlic and wait for about a minute.

Finely chop the tomatoes and add to the oil. Now add the rest of the spices and stir well. Let it all cook for a minute or two.Add the moong dal and spinach into the mixture and roast for 2-3 minutes.

Pour 2 small glasses of water and close the lid. Pressure cook for upto 2 whistles. Turn off the flame.Let it stand until the pressure is all released. Serve hot.