INGREDIENTS:

1 Katori toor dal
2-3 Bunches of palak
2 Ripe red tomatoes
8 Cloves of garlic
A pinch of turmeric
Salt to taste
For the bagar (tadka)

1-2 tsp of oil or ghee ( ghee gives it a great flavour, if u dont mind the calories)
Mustard seeds (variation, use zeera seeds).
2 full red chillies dry, broken into two
6-8 cloves of garlic.

DIRECTIONS:

Clean the palak well, chop off the roots and run palak in water till all the mud is cleared out.

Pressure cook the dal with 1 and a half times the quantity of water. (1 katori of dal:1.5 katoris of water and the palak. .Add a pinch of turmeric, garlic and the tomatoes to the dal while it is cooking.

Once the dal is done. Open the cooker, mash the dal along with the palak, garlic and tomatoes (all the contents in the cooker).

In another vessel, put in the oil/ghee, allow the zeera/mustard seeds to splutter, add a pinch of hing, the garlic cloves and the red chilli. Once the garlic pods turn reddish, add the dal contents to the bagar, add salt and mix. Believe me its great

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