Proven way to grow perfect Dal Palak dish
This recipe guides you through creating a delicious and healthy Dal Palak dish, perfect for a satisfying meal. It combines nutritious lentils with fresh spinach for a flavorful and wholesome experience.
Equipment
- Pressure cooker
- Pan
- Small pan (for tempering)
Ingredients
Main Ingredients
- 1 cup Toor Dal (split pigeon peas)
- 200 grams Spinach fresh or frozen
- 1 Onion chopped
- 1 Tomato chopped
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies slit (adjust to taste)
- 2 tablespoons Ghee or Oil
Spices
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam Masala
- Salt to taste
For Tempering (Tadka)
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Red chili powder
- 2 tablespoons Fresh coriander leaves chopped, for garnish
Instructions
Cooking Dal Palak
- Rinse the toor dal thoroughly and soak it in water for at least 30 minutes, then drain.
- In a pressure cooker, add the soaked dal, turmeric powder, and enough water to cover the dal by about an inch. Cook for 3-4 whistles or until the dal is soft and mushy.
- While the dal is cooking, heat ghee or oil in a pan over medium heat. Sauté the chopped onions until they turn golden brown.
- Add ginger-garlic paste and green chilies, then sauté for another minute until fragrant.
- Stir in the chopped tomatoes and cook until they soften and the oil starts to separate.
- Add coriander powder, cumin powder, and garam masala, cooking for 1-2 minutes until aromatic.
- Add the chopped spinach and cook until it wilts completely.
- Once the dal is cooked, mash it lightly with a spoon and add it to the spinach mixture in the pan. Mix well.
- If the dal is too thick, add a little hot water to reach your desired consistency. Season with salt to taste and simmer for 5-7 minutes.
- For the tempering, heat ghee or oil in a small pan. Add cumin seeds and let them splutter.
- Add asafoetida and red chili powder, then immediately pour this tempering over the dal palak. Garnish with fresh coriander leaves before serving.
Notes
You can adjust the amount of green chilies and red chili powder according to your spice preference. For a richer flavor, you can add a dollop of butter or a spoonful of fresh cream at the end.