STEP 1.In a pressure cooker add 1 cup finely chopped spinach leaves, 1 tsp salt , 2 tbsp water and pressure cook for 1 whistle. Release the pressure of the cooker immediately to retain the fresh green colour of the spinach, by holding the cooker under running water. Transfer the spinach to a bowl and keep aside.
STEP 1.In the pressure cooker add 1 tsp oil, 1 roughly chopped onion,1 slit green chillies, 1 inch ginger finely chopped and saute till onions are soft.
STEP 1.Then add 1 cup soaked toor dal, ½ tsp turmeric (haldi) powder, salt to taste, 2 cups water and pressure cook for 3 to 4 whistles till the dal is cooked soft. Allow the pressure to release naturally. Open the cooker.
STEP 1.Add the cooked palak to the dal and mix well to combine together.
STEP 1.For the tadka (tempering), in a preheated pan add 1 tbsp ghee and allow it to melt. Then add ½ tsp mustard seeds, 1 tsp cumin seeds, 1 tsp split urad dal, 2 dry red chillies broken, 2 sprigs torn curry leaves and saute on low to medium heat for a few seconds. Then add 5 to 6 whole cloves garlic and saute till the mustard seeds crackle and the dal turn golden and crisp.
STEP 1.The garlic will change colour and become roasted.
STEP 1.Transfer the cooked dal and spinach ato a serving dish and pour the tempering over it.
STEP 1.Serve hot with rice.
calories per serving
10 g Fat53 g Protein127 g Carbs33 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment