Dhaba Style Dal Palak : Spinach Lentil CurryVeg

1

Roughly chop the onions, green chillies, ginger, and tomato.

2

Shred or chop the fresh spinach leaves.

1

Place a deep pan over medium-high heat and add the ghee. Allow it to heat up properly.

2

Add cumin seeds to the hot ghee. Once they start to splutter, add the asafoetida (hing), followed by the chopped onions, green chillies, and ginger.

3

Sauté on high flame until the onions turn translucent and the raw aroma of the ginger fades.

4

Stir in the red chilli powder, turmeric powder, and roasted coriander seed powder. Give the mixture a quick mix.

5

Add the pre-boiled lentils (Toor Dal) to the pan and stir well to combine with the spice base.

6

Add the chopped tomatoes and salt to taste. Mix everything thoroughly.

7

Add the shredded spinach leaves to the pan. Mix well and let it cook for about a minute on high flame until the spinach wilts and integrates with the dal.

8

Once ready, transfer the dal to a serving bowl and enjoy hot with steamed rice.