Dal-Palak

Daal-palak-methi Bhaji
   (spinach with mixed lentils)

Green leafy vegetables contain lot of iron and eating them is good cure for the problem of constipation.
 I try to include them twice a week either for lunch or dinner. Combining it with lentils (proteins) and eating with rice (carbs) completes the daily dose.

Ingredients
1 bunch of spinach
5-6 sticks of methi leaves/fenugreek leaves
1/4 cup each of
toor/tuvar/arhar ,
moog/moong/yellow split peas,
masoor/red lentils
chana dal/bengal gram
1/2 cup chopped onion
2 green chilies
1/2 tsp turmeric powder

1/2 tsp cumin seeds powder or crushed cumin seeds
1/2 tsp coriander seeds powder
1 tsp red chili powder
1 tsp tamarind pulp
1 tsp grated coconut (optional)
 salt and jaggery to taste.



Tempering
2 tsp oil
4-5 garlic cloves(crushed)

Garnishing
1 tsp ghee/clarified butter


Method

• Clean spinach and sort it. Take leaves  along with tender stems. otherwise take only leaves.
• Wash it in salty water. Wash methi leaves also.
• Drain the water and cut the spinach and methi. (don't cut too fine)
• Cut onion
• Wash all dal/lentils in a container and add a cup of water. Keep cut spinach and methi on it. Add chopped onion, green chilies(slit) and turmeric powder. Keep the container in a pressure cooker and cook it normally.
• When cooked in the same container add all powder masalas and tamarind paste. Add salt and jagerry (optional) to taste.
• In an iron ladle heat oil and add crushed garlic.Let it get fried a little(do not overdo it). Dip the ladle in spinach container. Take the ladle out and cover the pan.
• Serve with a spoon of ghee on the top along with steamed rice or chapati

Note

When spinach is cooked it shrinks to approx. 1/4 th. Lentils or rice when cooked get  nearly doubled. Keeping that in mind the proportion of both is adjusted.
You can replace methi with kasoori methi (add it at the end by slightly roasting it)
Addition of paneer cubes/green peas/ground nuts will enhance the taste.