Dal Palak

Ingredients:

¼ cup moong dal or masoor dal (or toor dal — your choice)

¾ cup water (adjust for desired consistency)

1 cup chopped spinach (palak), packed

½ small onion, finely chopped

1 small tomato, chopped

½ teaspoon ginger, finely chopped

1 small green chili, chopped (optional)

¼ teaspoon turmeric powder

½ teaspoon cumin seeds

1 teaspoon ghee or oil

Salt, to taste Lemon juice, a few drops (optional)

Fresh coriander, for garnish

Directions:

Rinse dal well and soak for 10 minutes (optional, speeds up cooking).

In a small pressure cooker or pot, add dal, turmeric, water, and a pinch of salt.

Cook until dal is soft: Pressure cooker: 1–2 whistles; Open pot: simmer for 15–20 minutes.

 Meanwhile, heat ghee in a small pan. Add cumin seeds. Let them crackle.

Add ginger, green chili, and onion. Sauté till onions are soft.

Add tomato and cook until mushy.

Add chopped spinach and sauté for 1–2 minutes till wilted.

 Add this spinach mixture to the cooked dal. Stir well.

Simmer everything together for another 2–3 minutes. Adjust salt

 Finish with a squeeze of lemon juice and a sprinkle of fresh coriander