Dal palak (Spinach in lentil soup)

Any mum's worst night-mare is to get their little ones and not so little ones to eat vegetables. I have had my fair share of struggle and all mums will vouch for this, it's no picnic. Getting enough and different vegetables into a child's diet is important. However, I have realized making a simple vegetable sabzi or salad, no matter how tasty, doesn't ensure that it will be consumed. I have tried everything from threats to black-mail, from cajoling to simply yelling in frustration. Nothing works. The dinner table looked more like a war zone with neither party yielding for what seemed like an eternity. And then the battle ended only after I gave up. But after many failed attempts and might I add a lot of tears and frustration at both ends, I realized a very simple thing. I was being unreasonable and stupid, expecting a child to understand why vegetables are important in his diet. He didn't need to know that, he just had to consume them. And I didn't have to tell him that he was eating vegetables.

So I started making soups, and adding vegetables in pulao and curries. I had not made dal palak in a long time and when I saw these lovely greens recently I bought two packets. One bunch was kept aside for soup and the other one was kept for a side dish. I later figured that dal and rice goes down easily, so why not add spinach to the daal and make it a nutrient packed meal. Thankfully my son loved it, much to my relief and amazement.

This is a simple daal preparation, you can customise it to your needs, as loon as you keep the basics intact i.e. the lentils(dal), spinach and tempering.

Ingredients:

1. Toor dal (Split pigeon peas) - 1/2 cup
2. Yellow moong dal - 1/2 cup
3. Spinach - 3 to 4 cups packed
4. Garlic - 6 flakes
5. Ginger - 1 tbsp
6. Onion (medium) - 2 no
7. Tomatoes (medium) - 2 nos
8. Green chilly - 3 nos
9. Turmeric powder - 1/2 tsp
10. Cumin (jeera) - 1/2 tsp
11. Asafoetida (hing) - 1/4 tsp
12. Salt - to taste
13. Oil and ghee -1 bsp each

Method:

1. Wash and soak the lentils for at least ten minutes before cooking. Pressure cook the lentils for three to four whistles and set aside. 
2. Finely chop garlic, onions, tomatoes and chilly. Grate the ginger. Wash, drain and roughly chop spinach.
3. Heat a deep pan, add oil and ghee, add the cumin when the oil is hot, let it splutter for about a minute, then add the garlic, add the asafoetida, let the garlic cook, then add the onions, fry well till they turn golden brown.
4. Now add the grated ginger, chilly, turmeric, asafoetida and tomatoes.Mix the contents well, and let it cook till the tomatoes are done. This should take about three to five minutes.
5. When the oil starts to float over the top, add the cooked lentils, salt and 1/2 cup of water. Mix the lentil well, and check the consistency. Lastly add the spinach.
6. Once the lentils come to a boil, lower the flame to the lowest setting of your stove and let it cook for about two to three minutes. 
7. Check for consistency and salt at this stage and switch off the flame.