Dal Palak – Dhaba Style

Spinach Dal / Dal Palak

Ingredients (Serves 6)

1. Moong dal – 3/4 cup (I used a mix of moong dal, tuvar dal and masoor dal)
2. Turmeric powder – 1/2 tsp
   Water – 1 – 1 1/4 cup or as needed
   Oil – 1 tsp
3. Spinach / palak – 2 cups, finely chopped
   Salt – To taste
4. Ghee – 1 tbsp
   Oil – 1 tbsp
5. Onion – 3/4 cup, finely chopped
   Ginger – 1 tbsp, finely chopped
   Garlic – 1 tbsp, finely chopped
   Green chilies – 3, diagonally sliced
6. Hing – 1 pinch
7. Tomato – 2 ripe, roughly chopped and pureed
8. Turmeric powder – 1/4 tsp
   Coriander powder – 1.5 tsp
   Cumin powder – 1/2 tsp
   Kitchen king masala powder or garam masla powder – 1 tsp
   Chat masala powder – 1/4 – 1/2 tsp or to taste
9. Cilantro – 2 tbsp, finely chopped
   Kasoori methi – 1/2 tsp
10. Hot water – 3/4 cup
11. Salt – To taste
    For tadka
12. Ghee – 2 tsp
    Cumin seeds – 1 pinch
    Dry red chilies – 2, broken
    
    Method
    1. Pressure cook dal adding enough water (around 1 cup), turmeric powder and 1 tsp oil for 1 whistle. Open the cooker after 10 minutes and add 2 cups chopped spinach and salt. Cook for 1 whistle.
     
    2. Blend 2 chopped tomatoes in the large jar of a blender.
    3. Heat 1 tbsp oil + 1 tbsp ghee in a kadai over medium-high heat. Add onion, ginger, garlic, green chilies and cook till onion turns light golden. Add ground tomatoes, bring to a boil and cook covered for 6 – 8 minutes, stirring occasionally until oil separates. Add turmeric powder, chili powder, coriander powder, cumin powder, kitchen king masala powder and chat masala powder. Cook for a minute over low heat. Add cilantro and kasoori methi. Cook for a minute. Add cooked dal and mix well. Add 1/2 cup hot water, if it is very thick. Cook for a few minutes and switch off. You can add 2 tsp butter, for extra taste.
    
    For smoky flavor – Heat a charcoal over flame for a few minutes and place inside a small steel bowl. Place the bowl inside dal carefully and pour 1 – 2 tsp of ghee over it. Immediately cover the pan with lid. Remove charcoal bowl after 3 – 4 minutes. It will give it a very nice flavor.
    4. Heat 2 tsp ghee in a small kadai. Splutter cumin seeds and fry dry red chilies. Pour this over the dal. Sprinkle chopped cilantro and add little lemon juice, if preferred. Dal Palak is ready. Serve after 10 minutes with rice/chapathi/naan etc.