It's a wonderful recipe full of earthy lentil flavours and the vibrant green from spinach. This comfortable Indian food is packed with proteins and vitamins, so it is surely a satisfying meal for any time of the day. It's perfect for a busy weeknight or a lazy weekend gathering, too. Dal and fresh palak blended together make a tender yet somewhat easy-to-prepare dish. Dal palak is a dish from the Indian subcontinent, where there is a love for lentils and leafy greens. Easy preparation, it seems, works effectively: softly cooked lentils are infused with a tempering of spices, garlic, and onions, which send flavours to a whole new level. Add to it spinach, which not only gives a pop of colour but also contributes a subtle sweetness that smoothens the savoury notes of the dal. This dish is very versatile. It can be eaten alone, served over steamed basmati rice, or served with warm naan for a more authentic experience. It's a great way to introduce more greens into your diet while enjoying comfortingly familiar Indian flavours. Also, you can serve it to fussy eaters who do not like green leafy vegetables - like children. Whether you're a novice in the kitchen or a pro, dal palak will undoubtedly win your heart at the very first bite. There is hardly any reason for it, but somehow, it caters to your winter food cravings, probably because spinach is widely available during the long winter months. So, let's continue with how we make this scrumptious and wholesome food!

• 1/2 cup toor dal
• 1/2 cup moong dal
• Salt
• Tomato
• 100 gms spinach
• 2 tbsp ghee
• 1/2 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1 red chili
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• Asafoetida
• 1/4 tsp turmeric powder

• Wash and rinse your dal thoroughly before you start cooking it. Dal needs to be washed at least three to four times before it should be cooked.
• If you are using a pressure cooker, add the dal, tomato, asafetida and water to the cooker.
• Close the lid and place the cooker on a high flame for ten to fifteen minutes.
• Wait until the cooker releases pressure naturally.
• Open the lid and mash the dal so that you have a smooth consistency.
• If you are using a pot to cook the lentils, us a heavy-bottomed pot and add the dal, tomato, asafetida and water.
• Bring this mixture to a rolling boil and then reduce the flame to medium.
• Check to see if the dal is cooked and once done, turn off the flame and mash the dal into the required consistency.
• Dal does have a tendency to thicken up so you could add water to the dal after it is cooked to maintain the consistency of your choice.
• Thoroughly wash your spinach leaves and cut them into smaller pieces.
• Add ghee into a small pan and wait for it to heat.
• Add cumin and/or mustard seeds.
• When the seeds begin to sputter, add ginger, garlic, green chillies and red chillies.
• Add the cut and clean spinach to the pans and cook until the leaves are soft.
• Keep the flame low and ensure that the spinach does not begin to leave water in the pan. This means that you've overcooked the leaves.
• Add turmeric.
• Transfer the spinach mix to the cooked dal and mix well.
• Add salt and water if required.
• Once the spinach and dal are completely mixed, add lemon juice and garnish with Kasuri methi, coriander leaves or curry leaves.