Dal Palak Recipe
Dal Palak is a delicious lentil-based Indian side dish made with spinch , lentils and spices
Servings 4 People
Calories 119kcal
Ingredients
- ½ Cup Toor Dal soaked for 3- 4 hours
- 1 tablespoon Cooking oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin Seeds
- ½ inch Ginger grated
- 3 no’s Garlic cloves chopped
- 2 no’s Green chillies slit
- 1 Onion medium size , chopped
- 1 Tomato medium size chopped
- 2 Cups Spinach chopped
- 2-2.5 cups Water
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Hing/ Asafoetida
- Salt to taste
For Tempering
- 1 tablespoon Ghee/ clarified butter
- ¼ teaspoon Mustard seeds
- ½ teaspoon Jeera seeds
- 2 Sprigs curry leaves
- 2 Dry red chillies broken
- ¼ teaspoon Hing/ Asafoetida
- 1 tablespoon Garlic chopped
- 1 teaspoon Kasuri methi / Dry fenugreel leaves
- ½ teaspoon Red chilli powder
Instructions
- Wash dal and soak for 3 to 4 hours. Soaking lentils for more hours helps to remove antinutrients from lentils. Drain water completely , rinse with cold water and set aside.
- In a pressure pan. Add 1 tablespoon of Oil , mustard seeds, cumin seeds , ginger, garlic , green chillies and onions. Saute till onions turns translucent.
- Now add in chopped tomatoes , saute till tomatoes turn mushy . Add chopped spinach , turmeric powder ,mix well everything.
- Add soaked dal and 2 cups of water and pressure cook for 1-2 whistles on high heat. When pressure settles on its own , open lid , add salt and keep on simmer for 5 -8 minutes .
- Whilst , Heat ghee in a small pan. When the ghee is hot, add mustard seeds, cumin seeds, chopped garlic, curry leaves , dry red chilies and asafoetida. Fry till garlic is slightly browned. Add Kasuri methi / dried fenugreek leaves and red chilli . Switch off the heat.
- Immediately pour tempering/ tadak over the cooked dal.
- Mix well , simmer for 5 minutes and serve with roti or steamed rice.
Video
Nutrition
Serving: 4g | Calories: 119kcal