Dal Palak/Lentils with Spinach

I am still fighting with my allergies and feeling no energy to do any fancy stuff. Posting a simple yet very tasty Dal recipe. I had a first taste of Dal Palak at “Sahib Singh Sultan” and absolutely loved this Dal, which was a far cry from Dal Makhni. Garlic and Spinach rule the taste here. I can have my roti just with this Dal, without needing any veggie side dish. There are two ways in which this can be made. One, where Spinach is boiled along with the lentils. Two, where Spinach is separately sautéed and added. Both ways it is tasty but there is a difference in taste and texture. I am doing it the latter way in this recipe.

Ingredients:
1 and 1/2 cup Toor Dal (or any other lentil)
1/8 tsp Turmeric powder
1 tbsp chopped ginger
Salt to taste

For tempering
1 and 1/2 cup Spinach – washed and finely chopped
1 tsp finely chopped Garlic
1 large Onion, finely chopped
1 tsp Cumin seeds
1/4 tsp Red chilli powder or One whole dried Red Chilli
1/2 tsp Coriander powder
1 tsp Garam Masala
1 tbsp Ghee (Clarified butter)
a pinch of Asafoetida

Method:

  • In a pressure cooker Add Dal, Turmeric powder, Ginger and water just a little more than what covers the Dal. Pressure cook the Dal on high heat. After the first whistle, reduce the heat to low and switch off after 2 minutes.
  • Heat ghee. Add Asafoetida. Add Cumin. Add chopped onion and fry till translucent. Add garlic and fry for a minute. 
  • Add Coriander powder and Red Chilli powder. Add Spinach. Add Salt. Saute till they are soft. 
  • Add Garam Masala. Add this mixture to Dal and mix. Serve hot with Chapatis.
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Comments
One Response to “Dal Palak/Lentils with Spinach”
  1. Preety says:

    thanks for dropping by and leaving your comment..Dal palak looks delicious..i too make this all the time..simple and healthy dish

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