Aloo Palak Dal Recipe

Serves 4
Ingredients:
1 big bunch spinach leaves, washed and chopped
¾ cup split green gram dal (yellow moong dal)
1 large potato, diced
1 onion, chopped
2 tomatoes, chopped
10-12 cloves garlic
½" piece ginger
1 tsp turmeric powder (haldi)
1 tsp garam masala powder
A pinch of asafetida (hing)
1 tsp cumin seeds (jeera)
Salt
1 tbsp mustard oil

Method:

• In a pressure cooker, mix the dal with 2 cups water, potato, turmeric, salt and asafetida. [Optional: You may fry the potatoes in a tablespoon of oil on a medium flame until they change color, before cooking it with the dal. This adds taste, and calories too!]
• Minimise the flame after the first whistle and cook until the next whistle.
• Grind ginger and garlic into a paste.
• Heat mustard oil in a pan and add cumin seeds.
• Once the seeds splutter, add onion and ginger garlic paste and cook on a low flame for 2 min.
• Add the tomatoes and stir well. Cover and let cook for 3-4 min.
• Add the spinach leaves, mix well, and cover and cook again for 5 min, stirring in between.
• Mix in the cooked dal and stir well.
• Add water if required, bring to a boil and simmer for a few minutes.
• Add garam masala powder. Stir well.
• Serve hot. If serving with roties, this curry can be made very thick, and if serving with rice, more water can be added in the last stages.

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