Dal Palak

How to Prepare

1. Rinse 5 cups of toor dal thoroughly under running water until the water runs clear.
2. In a pressure cooker, add the rinsed dal
3. 15 cups of water
4. 2 tsp turmeric powder, and 2 tsp salt. Pressure cook for 3 whistles or until the dal is soft and mushy.
5. Heat 5 tbsp ghee in a large pot over medium heat. Add 2.5 tsp cumin seeds and let them splutter.
6. Add 5 finely chopped onions and sauté until golden brown.
7. Add 5 tbsp ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
8. Add 10 chopped tomatoes and cook until they turn mushy.
9. Add 5 tsp red chili powder
10. 5 tsp garam masala, and 2.5 tsp coriander powder. Mix well and cook for 2 minutes.
11. Add 2.5 kg chopped spinach (palak) and cook until it wilts down, about 5 minutes.
12. Add the cooked dal to the pot and mix well. Adjust consistency by adding water if needed.
13. Simmer for 10 minutes, stirring occasionally. Add salt to taste.
14. Garnish with 5 tbsp chopped coriander leaves and serve hot with rice or roti.