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 LEHSUNI DAL PALAK | SPINACH & LENTILS TEMPERED WITH GARLIC
Course side dish
Cuisine north indian
Cook Time 		25 minutes
Servings
helping
Ingredients
  • 1 cup Tuvar Dal Dal / Arhar
  • 500 gms Palak Spinach / – (chopped)
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 4 Tomatoes (chopped)
  • 1 tsp Turmeric powder
  • Salt – as needed
For tempering :
Course side dish
Cuisine north indian
Cook Time 25 minutes
Servings
helping
Ingredients
  • 1 cup Tuvar Dal Dal / Arhar
  • 500 gms Palak Spinach / – (chopped)
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 4 Tomatoes (chopped)
  • 1 tsp Turmeric powder
  • Salt – as needed
For tempering :
Instructions
  1. Wash and strain the dal nicely before use. In a pressure cooker, add dal, chopped spinach, choped tomatoes, ginger garlic paste, turmeric powder, salt and enough water to cook dal. Pressure cook till the dal gets cooked properly. This may take 5-6 whistles or 10 – 15 mins approx.
  2. Once the dal is done, stir it well with a ladle so that the dal gets dissolved nicely. Transfer it into a bowl and keep aside.
  3. For the tempering, take a pan and heat ghee or oil whatever you prefer. Add hing. mustard seeds and allow it to splutter.
  4. Now add finely chopped garlic generously with little red chili powder. The chili powder will give a nice red color to the oil. Fry everything till the garlic turns golden in color.
  5. Pour the tempering in the center of the dal and close the lid immediately so that the flavor gets infused well inside.
  6. If you want you can garnish it more with some chopped coriander, it’s personal choice. I didn’t do that because i didn’t wanted the coriander flavor to over powder the flavor of spinach.
  7. Serve hot with tandoori rotis with ghee and zeera rice!
Recipe Notes


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