Palak Dal Tadka

Ingredients

• 3/4 cup dry Yellow lentils (toor or moong dal)
• 4 cups Fresh spinach, chopped
• 3 cups Water
• 1/2 tsp Turmeric powder
• 1 tsp Salt
• 2 tbsp Ghee or vegetable oil
• 1 tsp Cumin seeds
• 4 cloves Garlic, thinly sliced
• 1 Dried red chili(optional)
• 1 small Onion, finely chopped
• 1 medium Tomato, chopped
• 1 tsp Lemon juice(optional)

Instructions

1. 1

   Rinse the lentils under cold water until it runs clear (about 2 minutes).

2. 2

   In a saucepan, combine lentils, water, turmeric, and a pinch of salt. Bring to a boil, then simmer partially covered for 20-25 minutes until the lentils are soft, skimming any foam.

3. 3

   Stir in the onion, tomato, and chopped spinach and cook for 5-7 minutes until the spinach wilts and the onion softens. Mash lightly for a creamy texture.

4. 4

   In a small pan, heat the ghee over medium heat. Add cumin seeds, dried chili, and sliced garlic; sizzle for 1-2 minutes until the garlic turns golden and fragrant.

5. 5

   Pour the sizzling tadka over the dal, stir in the remaining salt and lemon juice, and simmer 2 minutes. Serve hot with rice or flatbread.