Palak Dal Recipe
Palak Dal is a comforting and nutritious Indian dish that combines the goodness of spinach (palak) with protein-packed lentils. This hearty recipe is a staple in Indian cuisine, known for its rich flavor and creamy texture. The subtle blend of spices with the earthy taste of spinach makes Palak Dal a wholesome meal that pairs perfectly with rice or Indian bread. It’s an easy-to-make dish that brings both health and flavor to your table.
Equipment
- Pressure cooker
- Frying pan
- Ladle
Ingredients
- 1 cup toor dal (split pigeon peas)
- 2 cups fresh spinach, chopped
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 garlic cloves, minced
- 2 dried red chilies
- 2 tablespoons ghee or oil
- Salt to taste
- 3 cups water
- Lemon juice (optional)
Instructions
- Cook the Dal: Rinse and cook the toor dal in a pressure cooker with 3 cups of water, turmeric, and salt for 3 whistles. Let the pressure release naturally.
- Prepare the Spinach: While the dal cooks, wash and chop the spinach leaves.
- Make the Tadka: In a frying pan, heat ghee or oil. Add cumin seeds and let them splutter. Add minced garlic and dried red chilies, sauté until the garlic turns golden brown.
- Add Onions and Tomatoes: Add chopped onions to the tadka and sauté until translucent. Add the chopped tomatoes, and cook until they become soft.
- Combine the Dal and Spinach: Pour the cooked dal into the frying pan and stir well. Add the chopped spinach and let it simmer for 5 minutes. Adjust the consistency by adding water if needed.
- Finish with Spices: Add garam masala and red chili powder. Stir well and let it cook for another 2 minutes.
- Serve Hot: Garnish with a squeeze of lemon juice and serve with rice or roti.
Notes
- For a richer flavor, replace some of the water with vegetable broth.
- You can add a dollop of ghee before serving for extra richness.
