Palak Dal

Palak-dal is a dish I make fairly often, and have never blogged about since it is so "regular". This time, however, I tried a different technique, and the result was so much nicer than normal that I had to document it.

3/4 measure masoor dal
3/4 measure tur dal
1/4 tsp haldi/ turmeric powder
1/2 bunch spinach/ palak chopped fine
1 medium onion chopped fine
4-5 pods garlic chopped fine
1/2  tsp jeera
2 red chillis
a pinch of hing
salt to taste
juice of 1/2 lime
cooking oil

Method
Pressure cook the dals with haldi till soft- I reduce the flame after the first whistle and cook for 20 minutes
Heat the cooking oil, temper with jeera. Once the jeera stops spluttering, add red chilli, hing, garlic and onions saute till onions start getting transparent. Add spinach leaves and saute till the water releases, then dries up.
Add cooked dal and salt to taste. Bring to boil, reduce flame and cook for 1 minutes. Squeeze the lime just before serving.