**Vegan Dal Palak**

**For the Dal:**

– 1 cup split red lentils (masoor dal), rinsed and drained
– 4 cups water
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon mustard seeds
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 green chili, finely chopped (adjust to your spice preference)
– 1 tomato, chopped
– 1/2 teaspoon ground coriander
– 1/2 teaspoon ground cumin
– 1/2 teaspoon garam masala
– Salt, to taste

**For the Spinach:**

– 2 cups fresh spinach leaves, washed and chopped
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala
– Salt and pepper, to taste

**For Tempering (Tadka):**

– 2 tablespoons oil (vegetable oil or coconut oil)
– 1/2 teaspoon cumin seeds
– 2-3 dried red chilies (optional)
– A pinch of asafoetida (hing) (optional)

**Instructions:**

1. **Cook the Lentils:**
– In a large saucepan, combine the rinsed split red lentils, water, turmeric powder, and a pinch of salt.
– Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are soft and fully cooked.

2. **Prepare the Spinach:**
– In a separate pan, heat a little water and add the chopped spinach.
– Cook until wilted, about 2-3 minutes. Drain any excess water.

3. **Make the Dal:**
– In another pan, heat oil over medium heat. Add cumin seeds and mustard seeds.
– Once they sizzle, add chopped onions and sauté until translucent.
– Add minced garlic, grated ginger, and green chili. Sauté for another 2 minutes.
– Stir in chopped tomato, ground coriander, ground cumin, garam masala, and salt. Cook until the tomato softens and the oil separates.

4. **Combine Dal and Spinach:**
– Add the cooked lentils to the tomato-onion mixture. Mix well and let it simmer for a few minutes.

5. **Add Spinach:**
– Mix in the cooked spinach to the dal mixture. Stir well to combine.

6. **Prepare the Tempering (Tadka):**
– In a small pan, heat oil over medium heat. Add cumin seeds and dried red chilies. Sauté until the seeds splutter and the chilies darken slightly.
– Optionally, add a pinch of asafoetida (hing) to the tempering.

7. **Serve:**
– Pour the tempering (tadka) over the dal and spinach mixture. Stir to combine.
– Serve hot with rice or Indian bread like roti or naan.

Enjoy your flavorful Vegan Dal Palak!

For the Dal:

• 1 cup split red lentils (masoor dal), rinsed and drained
• 4 cups water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 tomato, chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• Salt, to taste

For the Spinach:

• 2 cups fresh spinach leaves, washed and chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt and pepper, to taste

For Tempering (Tadka):

• 2 tablespoons oil (use vegetable oil or coconut oil)
• 1/2 teaspoon cumin seeds
• 2-3 dried red chilies (optional)
• A pinch of asafoetida (hing) (optional)

Instructions:

1. Cook the Lentils:

• In a large saucepan, combine the rinsed split red lentils, water, turmeric powder, and a pinch of salt.
• Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are soft and fully cooked.

2. Prepare the Spinach:

• In a separate pan, heat a little water and add the chopped spinach.
• Cook the spinach until it wilts down, which should take 2-3 minutes. Drain any excess water.

3. Make the Dal:

• In a separate pan, heat oil over medium heat. Add the cumin seeds and mustard seeds.
• Once they begin to sizzle, add the chopped onions and sauté until they turn translucent.
• Add the minced garlic, grated ginger, and green chili. Sauté for another 2 minutes.
• Stir in the chopped tomato, ground coriander, ground cumin, garam masala, and salt. Cook until the tomato softens and the oil starts to separate.

4. Combine Dal and Spinach:

• Add the cooked lentils to the tomato-onion mixture. Mix well and let it simmer for a few minutes.

5. Add Spinach:

• Add the cooked spinach to the dal mixture. Stir well to combine.

6. Prepare the Tempering (Tadka):

• In a small pan, heat oil over medium heat. Add cumin seeds and dried red chilies. Sauté until the seeds splutter and the chilies darken slightly.
• Optionally, add a pinch of asafoetida (hing) to the tempering.

7. Serve:

• Pour the tempering (tadka) over the dal and spinach mixture. Stir to combine.
• Serve your Vegan Dal Palak hot with rice or Indian bread like roti or naan.