Dhal Palak

Spinach - 2 cup

Toor Dhal - 1/4 cup

Moong Dhal - 1/4 cup

Tomato - 1

Ghee - 2 tbsp.

Cumin seeds - 1 tsp

Dry Red Chilli - 2

Ginger - 1 tsp, grated

Garlic - 1 clove, chopped

Green Chilli - 2

Asafetida - 1/4 tsp

Turmeric - 1/2 tsp

Salt

Kasoori Methi - 1 tsp

Lemon juice

In a pressure cooker add the Dhal along with Tomato, Turmeric, required Salt and 1 1/2 cup Water. Pressure cook for 3 whistles on medium heat. Allow the pressure to come down naturally and open the lid. Mash the cooked Dhal and keep aside.

Temper Asafetida, Cumin and Dry Red Chillies in Ghee. Add Ginger, Garlic and Green chillies and saute for a min. Add Spinach and saute on medium heat until the leaves begin to wilt. Now add the cooked Dhal along with KassorMethi and 1/2 cup Water and mix well. Cook closed five minutes on medium heat. Turn off heat and add Lemon juice.

Serve warm with Rice or Roti.