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Palak Dal Recipe
Palak Dal Recipe

Palak Dal Recipe
In the heart of a bustling Indian kitchen, where spices are as vibrant as the conversations, a comforting dish of Palak Dal is being prepared. This wholesome dish, a harmonious blend of lentils and spinach, is a staple in many Indian…
Palak Dal Recipe
Source
Ingredients:
1
Servings
  • 240
    ml
     yellow lentils (toor dal or moong dal)
  • 480
    ml
     fresh spinach, chopped
  • 1
    item
     medium onion, finely chopped
  • 2
    item
     medium tomatoes, finely chopped
  • 3
    clove
     garlic, minced
  • 1
    item
     1-inch piece of ginger, minced
  • 2
    item
     green chilies, slit
  • 1
    tsp
     cumin seeds
  • 1
    tsp
     mustard seeds
  • 0.5
    tsp
     turmeric powder
  • 1
    tsp
     coriander powder
  • 0.5
    tsp
     cumin powder
  • 0.5
    tsp
     garam masala
  • 0.5
    tsp
     red chili powder (optional)
  • 2
    tbsp
     oil or ghee
  • 1
    item
     salt to taste
  • 1
    item
     fresh coriander leaves for garnish
  • 1
    item
     lemon wedges for serving
Palak Dal Recipe
Instructions:
  1. Preparing the Lentils: Rinse the lentils under cold water until the water runs clear. Soak them in water for about 30 minutes.
  2. Cooking the Lentils: In a pressure cooker, add the soaked lentils, turmeric powder, and enough water to cover the lentils by about 2 inches. Cook for 3-4 whistles or until the lentils are soft. If using a pot, simmer the lentils until they are tender, adding more water if necessary.
  3. Preparing the Spinach: Wash and chop the spinach. Set aside.
  4. Tempering: In a large pan, heat the oil or ghee over medium heat. Add the cumin seeds and mustard seeds. When they begin to splutter, add the minced garlic, ginger, and green chilies. Sauté for a minute until fragrant.
  5. Sautéing Onions and Tomatoes: Add the chopped onions to the pan and sauté until they turn golden brown. Add the tomatoes and cook until they become soft and the oil starts to separate.
  6. Adding Spices: Add the coriander powder, cumin powder, garam masala, and red chili powder (if using). Mix well and cook for a couple of minutes.
  7. Combining Dal and Spinach: Add the cooked lentils to the pan along with the chopped spinach. Mix well and add water to achieve the desired consistency. Season with salt.
  8. Simmering: Let the dal simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
  9. Finishing Touch: Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
  • 240
    ml
     yellow lentils (toor dal or moong dal)
  • 480
    ml
     fresh spinach, chopped
  • 1
    item
     medium onion, finely chopped
  • 2
    item
     medium tomatoes, finely chopped
  • 3
    clove
     garlic, minced
  • 1
    item
     1-inch piece of ginger, minced
  • 2
    item
     green chilies, slit
  • 1
    tsp
     cumin seeds
  • 1
    tsp
     mustard seeds
  • 0.5
    tsp
     turmeric powder
  • 1
    tsp
     coriander powder
  • 0.5
    tsp
     cumin powder
  • 0.5
    tsp
     garam masala
  • 0.5
    tsp
     red chili powder (optional)
  • 2
    tbsp
     oil or ghee
  • 1
    item
     salt to taste
  • 1
    item
     fresh coriander leaves for garnish
  • 1
    item
     lemon wedges for serving
1
Servings
0

Preparing the Lentils: Rinse the lentils under cold water until the water runs clear. Soak them in water for about 30 minutes.

Cooking the Lentils: In a pressure cooker, add the soaked lentils, turmeric powder, and enough water to cover the lentils by about 2 inches. Cook for 3-4 whistles or until the lentils are soft. If using a pot, simmer the lentils until they are tender, adding more water if necessary.

Preparing the Spinach: Wash and chop the spinach. Set aside.

Tempering: In a large pan, heat the oil or ghee over medium heat. Add the cumin seeds and mustard seeds. When they begin to splutter, add the minced garlic, ginger, and green chilies. Sauté for a minute until fragrant.

Sautéing Onions and Tomatoes: Add the chopped onions to the pan and sauté until they turn golden brown. Add the tomatoes and cook until they become soft and the oil starts to separate.

Adding Spices: Add the coriander powder, cumin powder, garam masala, and red chili powder (if using). Mix well and cook for a couple of minutes.

Combining Dal and Spinach: Add the cooked lentils to the pan along with the chopped spinach. Mix well and add water to achieve the desired consistency. Season with salt.

Simmering: Let the dal simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

Finishing Touch: Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

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