Dal Palak
Dal Palak is an popular Indian Dal recipe. It is the combination of tuvar dal or toor dal / Aarhar Dal and palak or spinach. Making use of minimum spices, this palak dal is super tasty.
Ingredients
- ¼ cup tur dal tuvar dal or arhar dal or pigeon pea lentils
- ¼ cup moong dal moong dal
- 2 cups spinach chopped
- 1-2 green chilies chopped
- 1 inch ginger chopped
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 to 2.5 cups water for pressure cooking the dals
- ½ to 1 cup water to be added to the dal in the last step
- 2 to 3 tablespoons clarified butter (ghee) or oil
- salt as required
Instructions
Pressure cooking dal
- Pick and wash the lentils. Take the lentils in a pressure cooker with turmeric powder.
- Add 2 to 2.5 cups of water and pressure cook for 5 to 6 whistles or till the dals become soft and mushy.
- Mash the dals and keep aside.
making dal palak Tadka
- In a pan, heat ghee. Add the cumin and let it crackle.
- Add the chopped ginger and saute till the raw aroma of ginger goes away.
- Add the chopped chili saute for half a while.
- Add the chopped spinach, red chili powder and asafoetida (hing).
- Saute for some minutes till the spinach becomes soft and stops releasing water on a medium flame.
- Add the dals now. Mix well with the spinach.
- Add water around ½ cup to 1 cup depending on how thick or thin you want the dal to be.
- Add salt and simmer the dal for 5 to 6 minutes.
- Serve dal palak hot with rice, roti or naan.
Nutrition
Calories: 122kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 66mgPotassium: 112mgFiber: 2gSugar: 1gVitamin A: 1512IUVitamin C: 6mgCalcium: 31mgIron: 1mg
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