Daal Palak

Today's special: DAAL PALAK/PALAK DAAL

INGREDIENTS

1 cup toor daal
5 oz baby spinach leaves (washed and chopped)
1 tomato (finely chopped)
1 small onion (finely chopped)
1/2 teaspoon ginger garlic paste
1 teaspoon laal mirch (red chilly powder)
1/2 teaspoon garam masala
1 teaspoon haldi (turmeric powder)
1 teaspoon dhania powder (coriander powder)
2 table spoon Oil
1 teaspoon jeera (cumin seeds)
Salt to taste

METHOD

1. Toor daal + haldi + some salt: Boil this about double the amount of water. Or use a pressure cooker or rice cooker if you know how to :-) (This took me 30 minutes probably without a pressure cooker)
   
2. Heat the oil and add cumin seeds.
3. Once the cumin seeds turn brown, add the chopped onions and sautee until they're pretty much fried. (At this point I add a little bit of the masalas to avoid adding them all in the end. This way the spices get absorbed in the food at each step and there's less waiting time in the end.)
4. Keep the heat on medium & add tomatoes and cover the vessel to allow the tomatoes to soften. (At this point, I add some more spice)
5. Put in the chopped spinach leaves and let everything cook for another 5-10 minutes.
6. Once the tomato+onion+spinach mixture is done, go ahead and add the daal to it and let everything cook together for another 5-10 minutes.
7. Make sure to taste for salt etc.