STEP 1.In a pressure cooker add 1 cup finely chopped spinach leaves, 1 tsp salt , 2 tbsp water and pressure cook for 1 whistle. Release the pressure of the cooker immediately to retain the fresh green colour of the spinach, by holding the cooker under running water. Transfer the spinach to a bowl and keep aside.
step 2
STEP 1.In the pressure cooker add 1 tsp oil, 1 roughly chopped onion,1 slit green chillies, 1 inch ginger finely chopped and saute till onions are soft.
step 3
STEP 1.Then add 1 cup soaked toor dal, ½ tsp turmeric (haldi) powder, salt to taste, 2 cups water and pressure cook for 3 to 4 whistles till the dal is cooked soft. Allow the pressure to release naturally. Open the cooker.
step 4
STEP 1.Add the cooked palak to the dal and mix well to combine together.
step 5
STEP 1.For the tadka (tempering), in a preheated pan add 1 tbsp ghee and allow it to melt. Then add ½ tsp mustard seeds, 1 tsp cumin seeds, 1 tsp split urad dal, 2 dry red chillies broken, 2 sprigs torn curry leaves and saute on low to medium heat for a few seconds. Then add 5 to 6 whole cloves garlic and saute till the mustard seeds crackle and the dal turn golden and crisp.
step 6
STEP 1.The garlic will change colour and become roasted.
step 7
STEP 1.Transfer the cooked dal and spinach ato a serving dish and pour the tempering over it.
step 8
STEP 1.Serve hot with rice.
Nutrition value
836
calories per serving
10 g Fat53 g Protein127 g Carbs33 g FiberOther
Current Totals
Fat
10g
Protein
53g
Carbs
127g
Fiber
33g
MacroNutrients
Carbs
127g
Protein
53g
Fiber
33g
Fats
Fat
10g
Vitamins & Minerals
Calcium
386mg
Iron
20mg
Vitamin A
5969mcg
Vitamin B1
1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
1mg
Vitamin B9
575mcg
Vitamin B12
0mcg
Vitamin C
98mg
Vitamin E
5mg
Copper
3mcg
Magnesium
529mg
Manganese
5mg
Phosphorus
817mg
Selenium
42mcg
Zinc
8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment