DAL PALAK RECIPES

Steps:

• Rinse dal in a fine-mesh sieve. Transfer to a medium saucepan and pour in 3 cups water. Bring to a boil over medium-high heat. (Watch carefully as the water can boil over quickly.) Cook, skimming foam from surface, until mixture stops foaming, about 3 minutes. Stir in turmeric. Reduce heat to medium-low, partially cover, and simmer until tender, 25–30 minutes. Remove from heat and squeeze in juice from a lime half, then stir in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
• Meanwhile, melt ghee in a high-sided skillet over medium-high heat. Add mustard, cumin, and fennel seeds and cook (a matter of seconds) until mustard seeds start to pop and oil around other seeds is sizzling. Reduce heat to medium. Add chile and stir to coat. Add onion and cook, stirring occasionally to coat, until translucent and softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add spinach and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often, until wilted but still bright green, about 1 minute. Remove from heat and squeeze in juice from remaining lime half.
• Add spinach mixture to dal; season with salt. Divide rice and dal among bowls. Top with cilantro; serve with lime wedges.

Steps:

• Cook moong dal with half the turmeric powder and asafoetida till soft. Heat oil (or ghee) in a pan.
• Add cumin seeds, garlic, ginger, green chillies and sauté for one minute. Add onion and continue to sauté till onion gets lightly browned.
• Add spinach and sauté for half a minute. Add the remaining turmeric powder and stir. Add dal and mix well.
• Add one cup water and salt and stir. Add lemon juice, mix and serve hot.