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.