Ingredients
4 cups finely chopped Palak/Spinach leaves
1 cup Toor Dal
6-7 Garlic cloves (chopped)
5-6 whole red dry chilies
1 onion (finely chopped)
1” ginger (grated)
2 tablespoon oil
½ teaspoon rai, ¼ teaspoon Hing, ½ teaspoon Haldi for Tadka
1 cup chopped tomato (optional)

Method
1) Wash and finely chop spinach leaves.
2) Wash and cook toor dal in a pressure cooker.
3) Heat oil in a kadai, add rai, and let it crackle. Add Hing, Haldi, Red chilli pieces, chopped garlic, grated ginger, & Onion. Cook till onions are soft and translucent.
4) Add chopped tomatoes then add chopped Spinach. Cover the kadai for two minutes.
5) Add salt, and cooked Dal. Add some water, as per the desired thickness of the Dal Palak Curry. Bring to a boil, simmer for two minutes and serve hot.

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