Recipe- Lehsuni Dal Palak For Dinner

Dals or lentils are one of the main source of proteins and micronutrients for the vegetarians. In India Dal is a basically a soup or stew made with lentils with any kind of lentils with or without vegetables. Palak is Spinach one of the low-calorie superfood loaded with nutrient like calcium, iron, and vitamins. Lehsun is Garlic and Lehsuni refers to a the strong garlic flavour in any dish. Dal Palak Lehsuni is a dal/lentils and spinach cooked in onion tomato masala strongly flavoured with garlic. It is one of the wholesome food that provides all the vital nutrients. For Indians Dal forms an integral part of their lunch/ dinner menu along with rice and chapatis. Various lentils are also used to prepare a variety of snack and dishes.

Different varieties of moong dal like Dhuli Moong(Split Moong with skin), Chilka Moong(Split Moong with skin) are commonly used to make Dal Palak. Many people use Arhar or Toor dal(Split Pigeon Pea) also to make it.I use any of the moong dal that is available with me but my kids like it more when made with Dhuli Moong( Split Moong without skin) more than the Chilka Moong(Split Moong with skin) . In this recipe I have used Dhuli Moong/Split Moong Without Skin. Moong lentils or Moong Dal is rich in antioxidants, proteins, minerals, folate. It is very light on stomach and easily digestible and is used in ayurveda for detox and curing various ailments.

Ingredients

1 Cup Dhuli Moong / Split Moong without skin
1 small bag Fresh Spinach leaves approx. 250 g
1 Medium Onion
2 Tomatoes(Medium)
5-6 Garlic Cloves
1" Ginger Piece
1/2 tsp Turmeric Powder
1 -2 tsp Garam Masala Powder as required
1/2 tsp Red Chilli Powder
1/4 tsp Hing/Asafoetida pls see notes
1-2 tbsp Desi Ghee
Salt to taste
1 tsp Cumin Seeds
1 tbsp Kasuri Methi/Dried Fenugreek Leaves optional

Method

* Wash the lentils/dal and soak for 10-15 minutes.

* Wash spinach leaves nicely in water. Drain the extra water, and chop the leaves.

* Finely chop, onion, tomatoes, garlic and ginger. Keep half of the garlic aside, to use in tempering the before serving.

* In a pressure cooker, add dal and water. .Water should be around 2 cups.

* Switch on the stove-top to medium flame and let dal come to boil. Discard the froth that accumulates on the top.

* Add turmeric powder, finely chopped spinach leaves and salt.

* Close the lid and cook till 2-3 whistles. Switch off the flame and let the pressure release on it's own.

* Meanwhile prepare the onion tomato masala.

* Add masala and mix well, once the pressure releases.
* Temper the dal with cumin seeds ,red chilli and some more garlic before serving.