Dal Palak is a very simple and quick recipe made with lentils and palak. Palak is the Hindi word for Spinach and dal means lentils. Both spinach and lentils are highly nutritious. This delicious combination of protein rich lentils, highly fibrous spinach and ghee tempering make this a very healthy curry. Dal palak looks very tempting with its green colour and the addition of chopped spinach adds to its texture and taste. This dish can be served with both rotis and rice.
Now, let’s start…..
Ingredients
- ¼ cup Moong dal (split green gram)
- ¼ cup Toor dal (split red gram)
- 2 cups Spinach, chopped
- 1-2 green chillies, chopped
- 1 inch ginger, chopped
- An Onion, thinly sliced
- 1 tsp. Cumin seeds
- ¼ tsp. Asafoetida
- ½ tsp. Turmeric powder
- ½ tsp. Red chilli powder
- 2 cups Water, for pressure cooking the lentils
- 2- 3 tbsps. Ghee or oil
- Salt, as required
Method
- Wash the lentils thoroughly. Put the washed lentils in a pressure cooker with turmeric powder. Add 2 to 2.5 cups of water and pressure cook for 2 whistles or till the lentils become soft and mushy. Mash the lentils and keep aside.
- In a pan, heat ghee. Fry the cumin and then add the chopped ginger and onion and fry till the raw aroma of ginger goes away.
- Now add the chopped chillies and fry.
- Next add the chopped spinach and add red chilli powder and asafoetida.
- Sauté for some minutes till the spinach becomes soft and stops releasing water on a medium flame.
- Again add the mashed lentils and mix the lentils with the spinach.
- Add water depending on how thick or thin you want the dal to be.
- Finally add salt and simmer the dal palak for 5 to 6 minutes.
- Serve dal palak hot with rice and a side vegetable dish or salad or raita.