Dal Palak (lentils and spinach) by Shai Ayoun


Ingredients


1/2 cup Toor Dal

1/2 cup Masoor Dal (red lentils)

1/4 tsp turmeric

2 cups water

1/4 cup vegetable oil

1 tsp mustard seeds

1 tsp cumin seeds

1 star anise

4 black peppercorns

1 onions finely chopped

1 tbsp ginger garlic paste

2 green chillies

1 tsp red chilli powder

1 tbsp crushed coriander seeds

1 bunch palak (spinach) or as you prefer

1/2 tsp Garam masala

2 tbsp lemon juice


Tarka

Couple of tbsp vegetable oil

2 dried red chillies

2 to 3 garlic cloves sliced

1/2 a tomato diced

1 tbsp fresh coriander


Garnish

Fresh coriander for garnish

2 green chillies sliced diagonally




Method


Boil the daal and turmeric in water until soft.

In another pan heat the cooking oil, when hot add the mustard seeds, cumin seeds, star anise, peppercorns. Let sizzle one minute.


Add the onion and sauté 5 minutes, add the ginger garlic paste and cook a further couple of minutes.


Add the green chillies, red chilli powder, coriander powder.


Let cook for approximately 5-7 minutes on moderate heat and keep stirring in between.


Add the chopped palak.


Stir and cook for approximately 10 minutes.


Add the soft dal.

Add 1 cup water (or as you prefer) and mix well. Leave to simmer 5 - 7 minutes.


Sprinkle garam masala and the lemon juice.


Tarka


Heat oil in a pan on high a few minutes when hot add

2 dried red chillies

2 -3 garlic cloves sliced

1/2 tomato chopped into chunky bite size pieces


Let sizzle and swirl around pan a few minutes until aroma let off and lightly browned .. careful not to burn.


Add fresh Coriander 1 tbsp just before tarka done for a few seconds then pour tarka over daal


Garnish with fresh coriander and green chillies.


Enjoy 😊


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