Ingredients

• 1 cup - toor dal
• 2-3 bunches - palak
• 2 - ripe red tomatoes
• 8 cloves - garlic
• A pinch of turmeric
• Salt to taste
• For the bagar (tadka):
• 1-2 tsp - oil or ghee
• Mustard seeds (variation, use zeera seeds)
• 2 - red chillies dry, broken into two
• 6-8 cloves - garlic

How to Make Palak Dal

• Clean the palak well, chop off the roots and run palak in water till all the mud is cleared out.
• Pressure cook the dal with 1.5 times the quantity of water.
• Add a pinch of turmeric, garlic and the tomatoes to the dal while it is cooking.
• Once the dal is done. Open the cooker, mash the dal along with the palak, garlic and tomatoes (all the contents in the cooker).
• In another vessel, put in the oil/ghee, allow the jeera/mustard seeds to splutter, add a pinch of hing, the garlic cloves and the red chillies.
• Once the garlic pods turn reddish, add the dal contents to the bagar, add salt and mix.