Dal Palak (Lentils with Spinach)

This is a very tasty way to get your proteins, iron and fiber all in one dish! Goes well with plain white rice or Chapati (Indian Bread).

Ingredients:

• 1 Cup Toor Dal (lentils made from Split pigeon peas) - get this from the local Indian store
• 1 small Onion chopped fine
• 1 large Tomato chopped into small pieces
• 1 bunch of Spinach ( 2 handfuls of frozen spinach will do)
• 2 cloves of finely chopped Garlic
• 4 Cups water
• 1/2 Tsp Turmeric powder
• 1 & 1/2 Tsp Salt
• 1 pinch of Asofoetida
• 2 Tblsp Oil
• A few Curry leaves
• 1 Tsp Mustard seeds
• 1 Tsp Cumin seeds
• 1 Tsp Red Chilli powder
• 1/4 Tsp Tamarind paste
• 1 Tblsp Kastoori Methi - Optional
• 1 Tsp dried Red Chilli flakes - Optional

To begin with, wash and soak the Toor Daal for half an hour. Washing the lentils allows for letting any dirt or hollow lentils float to on top and discarding them. Discard the water, and pressure-cook it with fresh water, Turmeric Powder and the chopped tomatoes.

Cook for 2 whistles and then turn the heat off. Like the black eyed peas, I usually cook lentils in a pressure cooker. Cooking in an open pan will do as well, but it'll take a lot of time.

Meanwhile, we can start working on the "tadka". "Tadka" is a kind of garnish usually prepared in ghee or oil and added at the end of the cooking. In an open pan, heat the oil and add the mustard seeds. once they start popping, add the cumin seeds. Keep the heat at medium and add the following ingredients - Asofoetida, Dry Red Chili, Methi Leaves, Curry Leaves, Garlic and Onions. Mix well and cook until the onions turn light golden. Now add the spinach and mix well again.

Cook for 2 minutes and then add this mixture to the dal. Keep the dal on medium to low heat.

Add the salt, red chilli powder and the tamarind paste to the lentils and mix well. You can adjust the water (for consistency) and salt at this point. Give the dal a boil, and then turn the stove off. Serve hot.