Daal Palak (Spinach in a spicy lentil stew)

Ingredients:

• Toor Daal – 1 cup
• Spinach – 1 cup chopped fine
• Onions – 1 medium chopped fine
• Garlic – 2 pods chopped fine
• Ginger – ½ ” grated fresh
• Tomato - ½ chopped
• Turmeric – 1 tsp divided.
• Red Chilli powder - ½ tsp
• Mustard seeds - ¼ tsp
• Fenugreek (Methi) seeds - ¼ tsp
• Dried whole red chilli – 1
• Salt to taste
• Garam Masala - ½ tsp
• Oil for cooking
• Ghee – 1 tsp

 Method: 

•  Pressure cook the daal with ½ teaspoon of turmeric and little salt until it is cooked thoroughly. Keep aside.
• Heat oil in a pan.
• Add the methi and mustard seeds along with the dried whole red chilli.
• When the above starts to splutter, add the onions to it. Fry for a minute.
• Now add in the garlic, ginger and tomato.
• Stir fry till the water in the tomatoes evaporate.
• Now add the chopped spinach along with the rest of the turmeric and the red chilli powder.
• Cook the spinach until it is almost fried and no more water is left in it.
• Now add the cooked daal to it.
• Give the above mix a good stir until the ingredients are well combined.
• Continue simmering the above till the desired consistency.
• Heat ghee in a separate pan or ladle.
• When heated through, add the garam masala to it.
• As soon as it starts to sizzle, pour the ghee mixture over the simmering daal.
• Give the daal a good stir.
• Turn the heat off and the daal is ready to be served.
• Enjoy! 

 Notes:

• This daal is a good source of greens and protein. Really good for kids.
• You may use any kind of spinach version. For convenience I do use the frozen chopped ones. They are equally good and saves time.
• Make sure the daal is cooked till completely mashed. This preparation is a little on the thicker side.
• You may serve this with chapatti or rice. I personally like this with chapatti.