Dal Palak

1: Pressure cook 1 cup of toor/tuvar daal with 2.5 cups of water and keep aside.

2: In oil, fry a pinch of asafoetida, 1 tsp of cumin seeds, 1 sliced garlic, 1 chopped onion, and 1 chopped tomato until soft.

3: Add 1 tsp of chilli powder, 0.5 tsp of garam masala, and 0.5 tsp of coriander powder.

4: Stir in the cooked daal well with the spices.

5: Add 2 cups of finely chopped spinach/palak.

6: For the tadka, heat oil/ghee and add 2-3 dry red chillies and 5-6 sliced garlic cloves.

7: Pour the hot tadka over the dal and serve with rice.