Dal Palak

🔥 Prep

• Rinse the 150g toor dal under running water until water runs clear, then drain.
• Roughly chop the 150g fresh spinach leaves.
• Dice the 1 pc tomato into small pieces.
• Peel and finely mince the 5 cloves of garlic.
• Measure out 1 tsp mustard seeds.
• Measure out 1.5 tbsp ghee.
• Measure out 1.25 tsp salt.
• Measure out 500 ml water.

🔥 Cook

• 1. Heat the 1.5 tbsp ghee in a medium saucepan over medium heat until melted.
• 2. Add the 1 tsp mustard seeds and let them sizzle for 10 seconds until they start to pop.
• 3. Add the minced 5 cloves garlic and sauté for 30 seconds until fragrant.
• 4. Stir in the diced 1 pc tomato and cook for 2 minutes until it softens and releases its juices.
• 5. Add the rinsed 150g toor dal and the 500 ml water, then bring the mixture to a boil over high heat.
• 6. Once boiling, reduce heat to low, cover partially, and simmer for 20 minutes or until the dal is soft and breaking apart, stirring occasionally.
• 7. Add the chopped 150g spinach and continue to simmer for 5 minutes until the spinach wilts and integrates into the dal.
• 8. Season with 1.25 tsp salt, adjust to taste, and stir well.
• 9. Turn off the heat and let the dal rest for 2 minutes before serving.

🔥 Serve

• Ladle the hot Dal Palak into serving bowls.
• Garnish with a drizzle of extra ghee or a squeeze of lemon if desired.
• Serve warm with steamed basmati rice, roti, or naan.
• Pair with a side of plain yogurt or raita for a complete meal.