Preparation of Spinach/Palak Dal

Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant, which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions.

It is a rich source of vitamin A(and especially high in lutien), vitamin C, vitamin E, vitamin K, 

magnesium, manganese, folate, betaine, iron, vitamin B₂, calcium, potassium, vitamin B₆, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.

Lets see the preparation of palak dal

Ingredients

toor dal-1/2 cup

spinach-2 cups

water-1 cup

salt-1 tsp

turmeric power-a pinch

garlic-4cloves

tamarind juice-1/2 tsp

For Seasoning

cumin seeds-1/2 tsp

mustard-1/2 tsp

red chillies- 1 chilli broken in to small pieces

green chillies-1 finally chopped

Hing-a pinch

oil/ghee-1 tsp

Procedure

Wash spinach well, remove the stalks and chop it finely.

Wash dal for 2 times. Then pressure cook dal and spinach with turmeric powder.

Wait for 3 whistles. Then switch off the stove.

Now add tamarind juice.(soak tamarind in 1/4 cup of water for 10 minutes)

For seasoning

Heat oil/ghee first put 1/2 tsp cumin seeds, mustard, red chillies, hing, green chillies, garlic(chop it into small pieces).

Now add spinach dal and seasoning and simmer for 5 minutes.

That's it spinach dal is ready to eat. Serve it hot with roti/rice.

 Wish u a yummy and safe cooking :-)