Daal Palak / Chana Daal (split bengal gram) with Spinach

Ingredients

• 300 g Chana daal (split bengal gram)
• 300 g finely chopped spinach ( should be same amount as daal, after chopping)
• 1 tsp turmeric (divided)
• 1 tsp red chili powder (divided)
• 1 cup, chopped tomatoes
• 3 dry red chili peppers
• 2 -3 tsp, ginger and garlic paste
• 1 tsp garlic, chopped
• 2 tbsp Olive or coconut oil for tempering
• juice from 1 lemon (optional)

Instructions

On stove-top
1. Add 1 tbsp oil to a heavy bottom pot. When its hot add chopped onion. Cook until translucent.
2. Add ginger and garlic paste. Cook until golden brown.
3. Next add tomatoes, 3/4 tsp turmeric powder, 3/4 tsp red chili powder and salt. Cook them until soft and well roasted.
4. Add chana daal, 6 cups of water and salt, bring to a boil. Reduce the heat and simmer, uncovered until the lentils get soft, about 1 -1 1/2 hour. Daal should be soft but still retain its general shape. If the lentils are getting dry top with more water.
5. Add spinach. Check the consistency, if required add some more water and boil (about 10 minutes) until daal is creamy.
In Pressure cooker
6. Follow steps 1, 2 & 3.
7. Add daal and 4 times water.
8. Close pressure cooker and heat it on high. Once the pressure develops (you will hear the whistle), reduce heat to medium and cook under pressure for 20 minutes. Then let the pressure release naturally.
9. Open the lid and give it a stir.
10. Follow step 5.
In slow cooker
11. Add daal, water, turmeric powder, red chili powder, ginger garlic paste, and salt to the inner pot. Cook on high for 4-5 hours or on low for 6-8 hours until the lentils are tender.
12. Once the lentils are cooked to the consistency you want, heat 1tbsp oil in a skillet over medium heat.
13. Add dried red chilies, onion, and garlic. cook until golden. Then add tomatoes.
14. Cook them until soft. Add spinach, allow to cook for about a minute, turning frequently. Add wilted spinach masala to the cooked daal.
15. Mix it all together and cook further for about 10 minutes to make it creamy.
Tempering for daal cooked on stovetop and pressure cooker.
16. Heat 1 tbsp oil in a pan.
17. Add dried red chilies. cook for 1-2 second.
18. Add chopped garlic, cook until golden. add 1/4 tsp turmeric and 1/4 tsp red chili powder.
19. Pour the hot tempering over the daal. Give it a stir. Squeeze lemon juice if desired.
20. Serve daal palak with chapatti or roti. You can even enjoy this as a soup.
Update November 19, 2021
21. If using instant pot follow the cooking method as for pressure cooker.
22. Cook masala on saute and then pressure cook on high for exactly the same time.

Notes