Lentil Spinach Soup ( Dal Palak)

Ingredients:

1 Cup Chana Dal (washed and soaked in water for 1 hour)

1 Cup Tuar/ Arhar Dal

2-3 Cups /1 pack of frozen Spinach(thawed)

1 Big yellow Onion chopped

2 Roma Tomatoes

2 green chillies minced

1 tsp ground Ginger
1 tsp ground Garlic

Spices:

1 long stick of Cinnamon

2 dry Bay leaves

2 cloves

1 tsp cumin (Jeera) seeds

2 tsp Coriander Powder

1 tsp Turmeric Powder

1/2 tsp Garam Masala

1/2 tsp Kashmiri red Chilli Powder

1 Tbsp Salt
Little sugar

For Tadka:

2 Tbsp Ghee

1 tsp Mustard Seeds

2 Dry Red Chillies

1/2 tsp Kashmiri red chilli powder

Extra: Half a juice of lemon(secret)

Method:

1. In a pressure cooker or any deep pot heat oil. When its hot enough add bay leaves, cinnamon, cloves, cumin, chopped Onions and fry for few minutes until it turns translucent.
2. Add garlic, ginger, and green chilli.After 2 minutes add all the dry spices along with tomatoes,salt and sugar , cook until pasty.
3. Put in spinach, cover and cook till soft.
4. Add in both dals with 4 cups of water , and pressure cook it for three whistle.
5. Let it sit and cool for few minutes and then open the cooker and mash everything with hand blender or with " mathani" .
6. For Tadka, heat 2 Tbsp of ghee in a small skillet .When its hot add mustard seeds, dry red chilli and kashmiri powder. When the seeds starts to splutter take it off the gas and spread it on the top of your Dal Palak.
7. Serve hot with Jeera Rice or just with Plain naan. Dont forget to sprinkle lemon juice before serving.