Spinach dal (palak dal, palak soppina bele saaru)

Ingredients

• Fresh Spinach Leaves - 1 bunch, washed & chopped
• Tuar Dal (lentil) - 1/4 cup
• Masur Dal - 1/4 cup
• Garlic Cloves - 3-4, crushed
• Green Chilli - 2-3, slit into half
• Onion - 1 medium, sliced lengthwise
• Fenugreek Seeds (methi seeds)- 1/4 teaspoon
• Cumin Seeds - 1 teaspoon
• Dry Red Chilli - 2, broken
• Turmeric Powder - 1 teaspoon
• Salt to Taste
• Water as required
• Pepper Powder - 1 teaspoon
• Cumin Powder - 1 teaspoon
• Asafoetida (Hing) - a pinch
• Oil or Ghee - 1/2 tablespoon

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Preparation

• Empty the thoroughly washed & chopped Palak leaves into the cooker.
• Also add the washed lentils (dal). Add cloves, green chilli, onion, methi seeds, salt to taste and enough water for all the veggies to cook & for the gravy.
• Let the whistles blow enough to cook the veggies well. Once it's done, keep the cooker aside & wait till the pressure is released.
• Once it is done remove the lid of the cooker & churn the whole cooked preparation with the help of a whisk, lightly so as to mash the cooked lentil or the dal & the veggies.
  
• Heat oil or ghee in a pan or wok, and add cumin seeds & allow it to splutter. Once done add the broken dry red chilli. Now add the cumin powder, the pepper powder, turmeric powder & Asafoetida (heeng).
• After this add the cooked & whisked dal preparation. Mix it well & add water if the dal is very thick & salt too accordingly.