Dal Palak

Method

1. Heat oil in a non-stick wok, add cumin seeds, garlic and onion and saute till onion turns a light brown.
2. Add red chilli powder, turmeric powder, coriander powder and green chillies and mix well.
3. Add tomato and mix well. Add salt and saute till tomato becomes pulpy.
4. Add boiled pigeon peas, ½ cup water and spinach and mix well. Cook till spinach is cooked.
5. Add asafoetida, mix well and simmer for 2-3 minutes.
6. Transfer into a serving bowl, garnish with coriander leaves, ginger strips and tomato strips.
7. Sprinkle lemon juice on top and serve hot with steamed rice.

Additional Tips and Tricks