Palak Dal

1. 1
   prep

   Wash and soak the dal.

   Wash the toor dal thoroughly under running water until the water runs clear. Soak in fresh water for 30 minutes, then drain.

2. 2
   pressure cook · ~15 min

   Pressure cook the dal with turmeric.

   Add the drained dal to the pressure cooker with 2.5 cups of water and turmeric powder. Close the lid and cook on medium heat for 3-4 whistles. Let the pressure release naturally, then whisk the dal until smooth.

3. 3
   boil · ~3 min

   Blanch the spinach.

   Bring ¼ cup water to a boil in a pan. Add the chopped spinach and cook for 2-3 minutes until wilted. Set aside to cool, then blend into a coarse paste using a little water if needed.

4. 4
   simmer · ~11 min

   Simmer the dal with spinach.

   Pour the whisked dal into a heavy bottomed pan. Add the spinach paste and salt. Stir well and simmer on low heat for 10-12 minutes until the flavors meld together. Add a splash of water if it gets too thick.

   TIPDon't boil the dal vigorously after adding spinach — a gentle simmer keeps the color vibrant.
5. 5
   temper · ~3 min

   Make the tempering.

   1.Heat ghee in a small pan over medium heat.

   2.Add cumin seeds and let them crackle and sizzle (30 seconds).

   3.Add chopped garlic and sauté until golden and fragrant (1 minute).

   4.Add slit green chilies and red chili powder, cook for 15 seconds.

   5.Pour the tempering over the hot dal.

   6.Cover and let it rest for 5 minutes so the smoky garlic aroma infuses the dal.

   TIPGarlic should turn light golden, not dark brown — burnt garlic turns bitter.
6. 6
   garnish

   Garnish and serve hot.

   Give the dal a final stir, ladle into serving bowls, and serve hot with steamed rice or roti.

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