Daal Palak

This recipe can be altered between vegetable and gravy with amount to water added, for eating with Roti or Rice.

Nutrtion Value of Spinach , Masoor Dal and Toor Dal

- ½ bunch spinach leaves Washed and chopped (approximately 3-4 cups)
- ½ cup toor daal
- ½ cup Split Masoor daal (lentil)
- Garlic 2-3 cloves
- Dried whole red chili
- Salt
- Lime juice
- Cumin seeds
- Red chili powder
- Oil 3 tablespoon
- Turmeric powder

1. Cook both toor and split masoor daal together for 30 minutes in water
2. Drain most of the water (save the water)
3. Heat oil, add cumin, red chili whole and garlic
4. Add turmeric powder and red chili powder
5. Add spinach and cook for few minutes
6. Add salt and cook for 2-3 minutes
7. Add lime juice and cooked daal, cook for few minutes
8. Serve with Roti

** If too thick add some water drained from cooked daal