Daal Hariyali, Lentil with spinach

Ingredients

• 3/4 cup Pigeon Pea / Tuvar / Arhar ki daal
• 200 gm Spinach /palak
• 2 Green chilies/Hari Mirch
• 1 tsp Ginger / Adrak (grated)
• 2 tsp Lemon Juice / Nimbu Ka Ras
• 1.5 tbsp Fresh Cream (optional)
• 2 tsp Clarified Butter / Desi Ghee
• 1 tsp Salt / Namak
• 1/3 tsp Turmeric Powder / Haldi Powder
• 2 tsp Clarified Butter / Desi Ghee
• 1/2 tsp Cumin Seeds / Sabut Jeera
• 2 Green Cardamom / Hari Elaichi
• 2 Cloves / Lavang
• 1/3 inch Cinnamon /daalchini
• 2 dried whole red chilies

Instructions

1. 1

   Trim and remove the thick steams of spinach and wash the leaves well

2. 2

   Wash and soak tuvar/arhar daal(lentil) in water for 1/2 hour.

3. 3

   Pressure cook lentil with 1.5 cup water for 3 whistles or till done, then mash gently with a whisk.

4. 4

   Boil 1.5 glass water in a pan ,add 1/2 tsp sugar ,when water start boiling add in the spinach and cook for a minute,or till leaves start wilting.

5. 5

   Drain and then refresh spinach in cold water,take out 1/3 leaves seperately and chop them and grind the rest with green chilies.

6. 6

   Heat ghee (clarified butter) in a pan ,add cumin seeds,cardamom (slightly crush to open the mouth) ,cloves ,cinnamon and 2 whole red chilies.

7. 7

   When cumin start crackling add grated ginger and chopped spinach ,saute for a while .

8. 8

   Now add boiled and mashed lentil, spinach puree and 1.5 to 2 cup water(according to the thickness you need).

9. 9

   Add salt,1/4 tsp turmeric and cook for approx. 3 minutes on medium flame.

10. 10

    Now add cream and simmer for 2-3 minutes.

11. 11

    Add lemon juice and butter and serve hot.

12. 12

    Serving suggestions-best served with boiled rice or with any Indian bread