Wash the spinach leaves thoroughly and drain the water in a colander.
1 Bunch (approx 250g) of Palak/ Spinach Leaves
Chop them finely along leaving out the bottom part of the stems.
Wash the moong dal and put it in a pressure cooker along with 2 cups of water.
1 cup Sabut Hari Moong Dal (Whole Green Lentils)
Also add the chopped spinach. As it gets hot the spinach will also start releasing some water.
Add salt & turmeric powder and stir the mixture. This will allow the salt to get absorbed in the lentils while cooking.
2 Teaspoon Salt, or to taste, 1 Teaspoon Haldi/ Turmeric Powder
Close the cooker and pressure cook the mixture for around 15 minutes. Let the steam release on its own. In the meantime, you can prepare the tempering.
Heat some oil in a pan and add some jeera (cumin seeds) along with heeng (asafoetida). Roast till the cumin seeds start to splutter.
1 Teaspoon Cumin Seeds (Jeera), A Pinch of Heeng/ Asafoetida
Add grated garlic, ginger and green chillies and fry them for a few seconds till they are lightly brown.
3-4 Cloves of Garlic, ~1 Inch Piece of Ginger, 1-2 Green Chillies, finely chopped
Add finely chopped onions to the pan. Cook the onions for 3-4 minutes till they are cooked and turn golden brown or translucent.
1 Large Onion, finely chopped
Then add finely chopped tomatoes and sauté for a few minutes till the raw smell of tomatoes has gone away.
2 Medium Tomatoes, finely chopped
Add coriander powder (dhania powder), red chilli powder, turmeric powder (haldi), garam masala and salt to the tempering. Cook for a couple of minutes.
1 Teaspoon Haldi/ Turmeric Powder, 1 Teaspoon Red Chilli Powder, 1 Teaspoon Garam Masala, 1.5 Teaspoon Coriander Powder (Dhania Powder), 2 Teaspoon Salt, or to taste
Add the cooked lentils and spinach mixture with the tempering.
Add some water to adjust the consistency. It should neither be too thick nor too thin.
Dal Palak is ready. Serve it hot with roti or lachha paratha.