SPINACH DAL (Palak Dal, Palak Soppina Bele Saaru)

I usually prepare the simple Bihari Dal at home, but sometimes if I have the stock of fresh spinach leaves I love to prepare this dal which is very delectable, divine & is healthy too. All it needs is some cooking & churning.



Not necessarily be spinach leaves, one can use any edible leaves for this kinda preparation.

Ingredients:

Fresh Spinach Leaves - 1 bunch, washed & chopped
Tuar Dal (lentil) - 1/4 cup
Masur Dal - 1/4 cup
(* I keep a mix of both dals)
Garlic Cloves - 3-4, crushed
Green Chilli - 2-3, slit into half
Onion - 1 medium, sliced lengthwise
Fenugreek Seeds (methi seeds)- 1/4 tsp
Cumin Seeds - 1 tsp
Dry Red Chilli - 2, broken
Turmeric Powder - 1 tsp
Salt to Taste
Water as required
Pepper Powder - 1 tsp
Cumin Powder - 1 tsp
Asafoetida (Hing) - a pinch
Oil or Ghee - 1/2 tbsp

Method:

Empty the thoroughly washed & chopped Palak leaves into the cooker.



Also add the washed lentils (dal). Add cloves, green chilli, onion, methi seeds, salt to taste and enough water for all the veggies to cook & for the gravy.



Let the whistles blow enough to cook the veggies well. Once it's done, keep the cooker aside & wait till the pressure is released. Once it is done remove the lid of the cooker & churn the whole cooked preparation with the help of a whisk, lightly so as to mash the cooked lentil or the dal & the veggies.



Heat oil or ghee in a pan or wok, and add cumin seeds & allow it to splutter. Once done add the broken dry red chilli. Now add the cumin powder, the pepper powder, turmeric powder & Asafoetida (heeng). After this add the cooked & whisked dal preparation. Mix it well & add water if the dal is very thick & salt too accordingly.

PS: If ghee is used for the seasoning, the dal turns out to be divine, that you would love to consume it all by itself.



Serve it hot with rotis or rice.

I would like to thank Chitra from Anyone Can Cook, for trying this prep & sharing her love too...