Ingredients

• Toor dal - 1 cup
• Palak (spinach) - 3-4 bunches
• Tomato - 1 cup
• Tamarind - a small ball
• Garlic flakes - 4
• Onion - 1 (small)
• Curry leaves - 10-15 leaves
• Coriander - a bunch
• Asafoetida (hing) - a pinch
• Red chilli powder - 2 tsp
• Ghee - 1 tsp
• Methi seeds - 6 seeds
• Jeera - 1 tsp
• Red chillies - 3

How to Make Quick Dal with Palak

• In a pressure cooker, add water, toor dal, spinach, methi, 2 garlic flakes, a little coriander, one whole tomato, one onion sliced into pieces, asafoetida and close the cooker.
• Cook until the dal is soft (about 5-8 mins).
• Mash this cooked mixture lightly. Add salt and chilli powder and cook on a slow flame.
• Boil tamarind and half of the curry leaves separately, till the tamarind becomes soft - extract the pulp and add the tamarind water to the dal mixture.
• Cook on a slow flame for 2-3 minutes.
• In a saucepan, heat a little oil, add the remaining garlic and curry leaves. Saute till fragrant.
• Add red chillies (2-3) and jeera.
• When it sputters, add to the dal and immediately cover the dal with a tight lid. Allow to stand for a few minutes.
• Serve hot with rice and ghee and papad.