INGREDIENTS

•3 cups (250gm) chopped palak (spinach)
•1 cup arhar dal or toovar ki dal (red gram dal)
•1 small clove garlic – finely chopped (optional)
•½" piece ginger – finely chopped
•1 green chilli – finely chopped
•½ tsp haldi (turmeric powder)
•1½ tsp salt – to taste
•1 tsp Leonardo® olive oil.
•TOMATO – ONION BAGHAR (TADKA)
•3 tbsp Leonardo® Olive Pomace Oil
•½ tsp jeera (cumin seeds)
•1 onion – chopped finely
•1 tomato – chopped finely
•1 green chilli – slit length ways into four pieces
•½ tsp garam masala (mixed spices)
•½ tsp dhania (coriander) powder
•1/8 tsp amchoor (dried mango powder)
•½ tsp red chilli powder.

Pick, clean and wash dal, Wash chopped palak in plenty of water

Mix dal, palak, garlic, ginger, green chilli, haldi, salt and Oil. Add 3 cups of water to the dal.

Pressure cook dal to give one whistle and then keep on low flame for 6-7 minutes. Remove the cooker from heat.

For the baghar, heat Oil. Reduce heat. Add jeera. When it turns golden, add onions.


Cook till onions turn brown. Do not under cook the onions. Brown them, stirring continuously.

Add tomatoes. Cook for 2-3 minutes on low flame.
Add dhania powder, amchoor and garam masala. Cook for ½ minute.

Keep aside. Add the green chillies and red chilli powder. Mix well.

Pour over the hot dal. Mix gently. Serve hot.