Dhal Palak (dhal with spinach)

THIS dish is high in potassium, protein, vitamin C, fibre, calcium and iron. It contains carbohydrates.

200g lentils (100g oil dhal and 100g moong dhal) about 3 cups water or as needed to cook dhal

TEMPERING:

6 tbs ghee

3 jam tomatoes, grated

2 bunches palak (spinach leaves), finely chopped

1 tsp whole jeera (cumin)

2 dried red chillies (if large, break into halves)

1 tsp ginger

1 tsp garlic

2-3 green chillies, finely chopped 1 pinch hing (asafoetida)

½ tsp turmeric salt as needed

2 tbs lemon juice chopped fresh dhania (coriander)

Add the dhal to a large bowl or pot.

Rinse it well a few times until the water runs clear.

Add the tomato and turmeric powder. If using a pressure cooker, cook for 2 whistles on medium heat

If using a heavy-based pot, pour in the water and washed lentils. Set to boil.

If foam rises to the top, skim it off and discard it.

Stir occasionally and add more water if needed.

When the lentils are mushy, stir and mash further or use a blender.

TEMPERING:

Heat a pot with ghee. Add jeera and dried chillies.

When the jeera begins to sputter, add ginger, garlic and green chillies.

Sauté well for a minute. Add hing. Add chopped spinach.

Sauté for 3 to 4 minutes on medium heat.

Add cooked dhal, salt and turmeric. Mix and check the consistency. If too thick, add a little water

Next mix well and cook on a medium heat until the spinach wilts completely. Switch off when the spinach dhal reaches the desired consistency. Add lemon juice and mix.

Serve dhal palak with rice or roti and sambals.

Garnish with chopped dhania

SAMBALS:

2 jam tomatoes

1 onion

½ English cucumber handful chopped dhania vinegar salt, pepper and sugar to taste

Finely dice all the ingredients and combine in a bowl.

Add vinegar, salt, sugar and pepper to taste. Add chopped dhania.

Serve with dhal palak or any curry.