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Export 10 ingredients for grocery delivery
Step 1
Pick and rinse the lentils a few times in water. Take the lentils in a 2 litre stovetop pressure cooker. Also add turmeric powder and 1.5 cups of water.
Step 2
Pressure cook on medium heat for 10 to 11 minutes or 7 to 8 whistles or until the lentils become soft and mushy.
Step 3
Open the lid only when the pressure drops naturally in the cooker. Check the lentils.
Step 4
They should be cooked well and softened. Mash the lentils lightly with a spoon and set aside.
Step 5
In a pan, heat ghee. Keep the heat to a low and fry the cumin seeds first.
Step 6
When they crackle, add the finely chopped ginger and green chillies. Fry for a few seconds or until the raw aroma of ginger goes away.
Step 7
Now add the finely chopped spinach. Mix the spinach with the rest of the fried spices.
Step 8
Sauté spinach for some minutes until the leaves becomes soft and stops releasing water on a low to medium-low heat.
Step 9
When the spinach leaves are softened, add the kashmiri red chili powder and asafoetida.
Step 10
Mix well and sauté for half a minute on low heat.
Step 11
Add the mashed lentils and salt according to taste. Mix the lentils with the sautéed and softened spinach.
Step 12
Add water around ½ to 1 cup depending on how thick or thin you want the dal to be.
Step 13
Stir to combine and simmer the dal for 5 to 6 minutes. Turn off the heat.
Step 14
Serve Dal Palak hot with rice and a side vegetable dish or salad or raita.
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