Firstly, in a pressure cooker take ½ cup chana dal, ¼ cup moong dal, ¼ cup toor dal and ¼ cup masoor dal.

Add ¼ tsp turmeric, 1 tsp salt and 4 cup water.

Cover and pressure cook for 5 whistles.

Once the pressure is released, check the doneness of the dal.

In a large kadai heat 2 tbsp oil. add 1 tsp cumin, pinch hing, 5 cloves garlic and 1 onion.

Saute until the onion shrinks slightly and changes colour.

Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander-cumin powder.

Saute on low flame until the spices turn aromatic.

Further add 2 tomato, ½ tsp salt and cook until the tomatoes turn soft and mushy.

Now add 1 bunch palak and saute until the palak shrinks slightly.

Further, add in cooked dal, 1 cup water and mix well adjusting the consistency.

Cover and simmer for 5 minutes or until the flavours are absorbed well.

Now to prepare the tempering, heat 2 tbsp ghee. add 1 tsp cumin, pinch hing, 1 tsp kasuri methi, 2 dried red chilli and 1 tsp chilli powder.

Do not burn the tempering, immediately pour over the dal and mix well.

Finally, enjoy Palak Dal Recipe with roti or rice.