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Dal palak

Toor dal with spinach

Dal palak
Photo: Yummy O Yummy, CC BY 2.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Toor dal (sambar parippu)160 g
  • Spinach / cheera200 g
  • Tomatoes120 g (~1 medium)
  • Brown onions100 g (~½ medium)
  • Garlic6 cloves
  • Cumin seeds (jeerakam)¾ tsp
  • Turmeric powder½ tsp
  • Kashmiri chilli powder¾ tsp
  • Sunflower or rice-bran oil1 tbsp
  • Salt1 tsp
  • Lemons½

You need

  • Pressure cooker (3–5 L)
  • Kadai or deep sauté pan with lid
  • Sharp knife and chopping board
  • Sieve or colander
  • Whisk or fork
  • Measuring cups and spoons

Method

  1. Rinse 160 g toor dal in a sieve 2 to 3 times. Put it in the pressure cooker with ½ tsp turmeric and 640 ml (about 2½ cups) water.
  2. Cook on medium-high until the first whistle, then medium for 2 more whistles. Turn off and let the pressure drop by itself (about 10 minutes). Whisk the dal smooth.
  3. While the dal cooks, wash 200 g spinach and chop it roughly. Finely chop 100 g (~½ medium) onion, 120 g (~1 medium) tomato and 6 cloves garlic.
  4. Heat 1 tbsp oil in the kadai on medium for 1 minute. Add ¾ tsp cumin seeds and fry for 30 seconds until they sizzle and darken a shade.
  5. Add the garlic and fry 1 minute until light golden. Add the onion and cook 4 to 5 minutes, stirring, until soft and golden.
  6. Add the tomato, ¾ tsp chilli powder and 1 tsp salt. Cook 4 minutes, pressing the tomato with the spoon, until it is soft and mushy.
  7. Add the spinach and stir for 2 minutes until it has wilted right down.
  8. Pour in the dal and 200 ml (about ¾ cup) water. Simmer on medium-low for 5 minutes, stirring now and then, until it bubbles and is the thickness of thick soup.
  9. Turn off the heat and squeeze in juice from ½ lemon. Stir and taste for salt.

Tips

  • For a toddler, leave the chilli powder out, take out their portion after the spinach goes in, then stir the chilli into the rest and cook 1 more minute.
  • Good for the next day's lunchbox with rice or chapati. Cool within an hour, refrigerate, and reheat until steaming hot.

Keeping and freezing

  • Fridge: keeps 3 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Toddlers: take their portion out before adding chilli or pepper.