:
250 grams yellow dal (split yellow lentils), washed and soaked for 30 minutes
500 grams spinach (palak), finely chopped
1 large onion, finely chopped
2 tomatoes, chopped
2 green chilies, chopped
6 grams cumin seeds
5 grams asafoetida (hing)
10 grams turmeric powder
6 grams cumin powder
6 grams coriander powder
15 grams Salt
15 grams ghee or vegetable oil
Fresh coriander leaves for garnish
Instructions:
1. **Cooking Lentils:**
In a pressure cooker, combine the washed and soaked yellow dal with 3 cups of water. Add turmeric powder and cook until the dal is soft and mushy.
2. **Sauteing Onions:**
In a separate pan, heat ghee or oil. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
3. **Adding Spices:**
Add chopped green chilies, asafoetida (hing), cumin powder, coriander powder, and chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate.
4. **Adding Spinach:**
Add finely chopped spinach (palak) to the pan. Stir and cook until the spinach wilts and combines with the spices.
5. **Combining Dal and Spinach:**
Add the cooked dal to the spinach mixture. Mix well and bring it to a simmer. Adjust the consistency by adding water if needed.
6. **Seasoning:**
Season the dal with salt and let it simmer for a few minutes to allow the flavors to meld.
7. **Garnish and Serve:**
Garnish Hing Dal Palak with fresh coriander leaves.
Serve hot with steamed rice or Indian bread (roti, naan).
Hing Dal Palak is a nutritious and comforting dish that combines the protein-rich dal with the goodness of spinach, creating a flavorful and wholesome meal.