Dal and Palak Sabji

Ingredients:

• Palak Chopped - 2 cups (my cup measures 240ml)
• Moong dal and Toor dal cooked - 1 to 11/2 cup (take equal amount of both the dals)
• Onion - 2 nos
• Tomato - 1 no
• Garlic and ginger chopped - 1 tspn each
• Salt - to taste

For seasonings:

• Oil - 2 tblspn
• Jeera - 1/4 tspn
• Saunf -  a pinch

Dry powders:

• Turmeric powder - 1/4 tspn
• Chilli powder - 1/2 to 1 tspn
• Dhania powder - 1 tspn
• Garam masala - 1/2 tspn (optional)

Method:

• Cook moong and toor dal in pressure cooker 
• Chop onion and tomato 
• Heat oil in a kadai, add jeera and saunf after it pops out add ginger and garlic 
• when it turns brown add onion and saute after onion turns pinkish add tomato
• Keep it in low flame, add all dry powders mix well
• when tomato become smashed add the chopped palak leaf close the lid and allow it to cook 
• After palak cooks add the dal, salt and mix well
• Serve this dal-palak sabji with white rice along with ghee and fried pappad

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