Dal Palak
A wholesome and nutritious North Indian lentil soup prepared with yellow toor dal and fresh chopped spinach leaves, tempered with ghee and garlic.
Step-by-Step Instructions
Wash yellow lentils and chop fresh spinach leaves.
Pressure cook lentils, chopped spinach, chopped tomato, turmeric powder, salt, and water for 4 whistles until soft.
Whisk the cooked dal and spinach mixture lightly.
Heat ghee in a pan, crackle cumin seeds, and sauté chopped onions, garlic paste, and ginger paste until golden brown.
Stir in red chili powder, pour tempering into the dal, simmer for 5 minutes, and serve hot.
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