Dal Palak

Estimated — 3 ingredients not in food database (100% mass accounted for)

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Moong dal

  rinsed and soaked 20 minutes

  100 g

• Oil

  20 ml

• Salt

  to taste

• Spinach (palak)

  stems removed, finely chopped

  200 g

• Turmeric powder

  5 ml

• Water

  500 ml

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Method

1. 1Rinse 100 g of yellow moong dal under running water until the water runs clear. Drain and set aside.
2. 2Wash 200 g of fresh spinach (palak) thoroughly. Remove and discard the thick stems. Chop the leaves finely.
3. 3In a medium pot, heat 20 ml of oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for 10 seconds until fragrant.
4. 4Add the chopped spinach to the pot. Stir well and cook for 5 minutes, stirring occasionally, until the spinach wilts and loses its raw texture.
5. 5Add the soaked moong dal to the pot. Stir to combine with the spinach.
6. 6Pour in 500 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the dal is soft and the mixture is thick.
7. 7Remove from heat. Let it rest for 2 minutes. Use a hand blender or immersion blender to blend the mixture until smooth and creamy.
8. 8Return the dal to the stovetop. Add 1 teaspoon of turmeric powder and 1 teaspoon of garam masala. Stir well and cook for 2 minutes on low heat to blend the flavors.
9. 9Season with salt to taste. Adjust consistency by adding a little more water if needed.
10. 10Serve hot with steamed rice or whole wheat roti.