Dal Palak | Spinach Dal.
This comforting dal loaded with spinach and spices are a winter staple in a lot Indian families. It’s so simple yo fix a meal with just this dish, a side of any sautéed veggie and rice or phulkas. Packed with protein and nutrients, this wonderful dish never disappoints.
How to make this –
Wash 2 cups spinach leaves well , roll them together and chop into them strips. Rinse 1/2 cup yellow moong and 1/2 cup toovar dal a few times until the water runs clear. Soak them for at least 30 mins. Chop 2 tomatoes in cubes and set aside.
In a pressure cooker – mix in soaked dal (drain the water it was soaked in), spinach leaves, tomatoes, 1/2 tsp turmeric powder and salt to taste and 2 cups water. Pressure cook it to upto 3 whistles. Switch off the flame and let the pressure release naturally. Put it to simmer again uncovered.
In a small tempering pan, heat 1 tbsp groundnut oil and 1 tbsp ghee. Add 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tbsp minced garlic, 2-3 crushed green chillies, 1/4 tsp hing. When the seeds sizzle and garlic begins to change colour, add 1 tsp red chilli powder, mix and immediately add 3 tbsps water. Let it all simmer for 3-4 minutes or until the oil floats on top.
Add this to the simmering dal and give it a good mix. Add 1/2 tsp garam masala and switch off the flame.
Serve garnished with chopped cilantro.
Enjoy!!!
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Dal Palak | Spinach Dal
Ingredients
- 2 Cups Spinach leaves
- 1/2 Cup Yellow Moong dal
- 1/2 Cup Toovar Dal
- 2 Pcs Tomatoes - medium sized
- 1/2 Tsp Turmeric powder
- Salt to taste
- 1 Tbsp Ground nut oil
- 1 Tbsp Ghee Use oil if vegan
- 1 Tsp Cumin seeds
- 1 Tsp Mustard seeds
- 1 Tbsp Minced Garlic
- 2-3 Pcs Green chillies - crushed
- 1/4 Tsp Hing (asafoetida)
- 1 Tsp Red chilli powder
- 3 Tbsps Water
- 1/2 Tsp Garam masala
- Chopped cilantro to garnish
Instructions
- Wash 2 cups spinach leaves well , roll them together and chop into them strips. Rinse 1/2 cup yellow moong and 1/2 cup toovar dal a few times until the water runs clear. Soak them for at least 30 mins. Chop 2 tomatoes in cubes and set aside.
- In a pressure cooker - mix in soaked dal (drain the water it was soaked in), spinach leaves, tomatoes, 1/2 tsp turmeric powder and salt to taste and 2 cups water. Pressure cook it to upto 3 whistles. Switch off the flame and let the pressure release naturally. Put it to simmer again uncovered.
- In a small tempering pan, heat 1 tbsp groundnut oil and 1 tbsp ghee. Add 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tbsp minced garlic, 2-3 crushed green chillies, 1/4 tsp hing. When the seeds sizzle and garlic begins to change colour, add 1 tsp red chilli powder, mix and immediately add 3 tbsps water. Let it all simmer for 3-4 minutes or until the oil floats on top.
- Add this to the simmering dal and give it a good mix. Add 1/2 tsp garam masala and switch off the flame.
- Serve garnished with chopped cilantro.Enjoy!!!
