Palak dhal

Dhal is a staple in most Indian households and pretty much had on a daily basis. There are so many varieties of dhal and so many different ways to make them. Palak dhal is one the nutritious and yummiest gravy which tastes great with both roti and rice. Being a health freak, I include greens in my diet at least 3 times in a week by adding it to parathas or preparing sabjis with greens. This is one of my favorite comfort food and I love to have it with hot steamed rice and ghee. Its is the most simple and timing saving recipe.

Ingredients:

1. Washed palak.
2. Toor dhal.
3. Garlic cloves.
4. Cumin.
5. Ghee.
6. Asafoetida.
7. Mustard seeds.
8. Curry leaves.
9. Green chilies.

Method:

• In a pressure cooker add a cup of washed toor dhal few cloves of garlic green chilies as per taste, washed and chopped spinach with required amount of water and pressure cook for 2-3 whistles until the dhal is completely mashed.
• After the pressure cooker is cool down open the lid carefully and smash the mixture using a masher.
• Add salt as per taste.
• Now for tempering add little ghee on a medium flame add small tbsp of mustard seeds, cumin , few curry leaves and a pinch of asafoetida and allow them to splatter.
•  Mix the tempering check for salt required and serve hot with steamed rice or rotis of choice and it's READY TO EAT :)