Dal Palak (Spinach Dal)

Ingredients

• 1/2 cup tuvar dal ((toor dal, split pigeon peas))
• 1/2 cup moong dal ((mung dal, mug dal))
• 3 1/2 cups water
• 2 Tbsp ghee ((or vegetable oil), separated)
• 2 tsp cumin seeds ((whole), separated)
• 1/2 tsp ground ginger
• 1 cup frozen spinach ((Half of a 16oz bag))
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• salt ((to taste))

Instructions

1. Melt the ghee in an instant pot or pressure cooker, add the cumin seeds, and cook until they sizzle.

2. Add the Kashmiri chili powder. And immediately take out about half the mixture into a bowl and set it aside for the garnish.

3. Add the dal, water, ginger, turmeric, and spinach to the pot

4. Cook for 8 minutes in an instant pot, or 5 whistles in a pressure cooker. Let it natural pressure release for at least 15 minutes. When the dal is ready, mash with the back of a spoon about 5 to 8 times to break up some of the lentils and get a smoother texture.

5. Garnish the dal with the ghee, cumin, and chili mixture that was set aside earlier.

Nutrition

• Calories: 232
• Carbohydrates: 29
• Protein: 12
• Fat: 8
• Saturated Fat: 5
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 2
• Cholesterol: 19
• Sodium: 56
• Potassium: 159
• Fiber: 7
• Sugar: 1
• Vitamin A: 4698
• Vitamin C: 2
• Calcium: 73
• Iron: 3