Palak Dal | Dal Palak | Spinach Dal
a nutritious, comforting dal recipe with the goodness ofspinach.
Servings 6
Ingredients
- 1/3 cup masoor dal (split red lentils)
- 1/3 cup moong dal (split green gram)
- 1 medium sized bunch of palak (3 cups of chopped palak)
- 1 onion
- 1 tomato
- 12 cloves of garlic
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- a pinch of asafoetida
- 1 ½ tsp turmeric powder
- 1 tsp red chilly powder
- 1 tsp cumin coriander powder
- ½ tsp garam masala
- salt to taste
For tempering
- 1 tbsp oil
- 1 tsp chopped garlic
- a pinch of asafoetida
- 2 dry red chillies
- ½ tsp red chilly powder
Instructions
- Wash and soak masoor dal and moong dal for 30 minutes.
- After 30 minutes, drain the water.
- Transfer soaked dal to a pressure cooker.
- Add 2 cups of water and cook for 4 to 5 whistles.
- Open the pressure cooker once the steam escapes completely.
- Keep cooked dal aside.
- Now, chop spinach, onion, tomato, garlic, green chillies and keep them aside.
- Heat 1 tbsp oil in a pan.
- Add cumin seeds, mustard seeds and asafoetida.
- When the seeds start spluttering, add chopped garlic.
- Saute till the garlic starts changing its colour.
- Add chopped onions. Saute till onions become golden brown.
- Add chopped green chillies and chopped tomatoes.
- Saute till the tomato turns mushy.
- Add chopped palak.
- Saute and cook for few minutes.
- Add ½ tsp turmeric powder, red chilly powder, cumin-coriander powder, garam masala and mix well.
- Add cooked dal and mix.
- Add salt as per taste.
- Cover and cook for few minutes.
- Turn off the heat and garnish with chopped coriander leaves.
- For tempering, heat 1 tbsp oil in a small pan.
- Add chopped garlic, asafoetida, dry red chillies and red chilly powder.
- Pour this tempering into palak dal.
- Serve palak dal with steamed rice.