Uttarakhand Palak Toor Dal Spinach Lentil Ghee Garlic Kumaoni

Method

1. 1

   Pressure cook washed toor dal with water, tomatoes and turmeric for 4 to 5 whistles. Whisk smooth. Add salt.

2. 2

   Add the roughly chopped fresh spinach directly to the hot cooked dal.

3. 3

   Simmer on medium heat for 5 to 6 minutes, stirring regularly, until spinach is completely wilted and cooked into the dal.

4. 4

   The dal will turn a deeper green.

5. 5

   Adjust consistency with water if needed — the spinach dal should be moderately thin.

6. 6

   Heat 3 tbsp ghee in a small pan — a generous amount is intentional in Pahadi cooking where cold mountain climate demands higher fat intake.

7. 7

   Add 1.5 tsp cumin seeds — sizzle. Add thinly sliced garlic — fry until deep golden, almost caramelised at the edges.

8. 8

   Add dried red chillies. Turn off heat. Add red chilli powder — blooms red in the residual heat.

9. 9

   Pour the entire generous ghee tempering over the simmering spinach dal. Stir. Simmer 2 minutes.

10. 10

    Add a squeeze of lemon juice. Serve over steamed rice.