Dal Palak Recipe is a nutritious and wholesome dish that is rich in proteins and minerals. This recipe is made from fresh steamed spinach that is mixed along with cooked lentils and spices to make a delectable combination. The addition of a ghee tadka (seasoning) along with cumin and red chillies adds to flavor of the Dal Palak Recipe.
You can use a combination of lentils to make the Dal Palak; like Masoor and Moong, Toor Dal or even Channa Dal. Serve the Dal Palak for a simple and healthy weeknight dinner along with steamed rice or Paneer Pulav or traditional Tawa Parathas.
Recipe Link: http://www.archanaskitchen.com/recipes/indian/main-course-dal-kadhi-curry-recipe/247-dal-palak
Ingredients
1/2 cup yellow moong dal
1/2 cup masoor dal
250 grams spinach, chopped and steamed
1 large tomato, finely chopped
an inch piece of ginger, grated
1 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
Salt to taste
Ingredients for seasoning
1 tablespoon ghee
1/2 teaspoon of cumin seeds
1 or 2 whole dry red chillies
Directions for Dal Palak Recipe
To begin making the Dal Palak recipe we will first cook the lentils (dal) using a pressure cooker using 3 cups of water. See video recipe of how to cook lentils using pressure cooker.
Next we will cook the spinach with the spices. There are two ways you can do it – in a sauce pan by sauteing it or in a pressure cooker.
I will write a recipe of how you cook the spinach in a pressure cooker, as the method is really fast. If you are using a saucepan method, then follow the same procedure, but just cover the pan and cook until the spinach is soft.
Into a pressure cooker, add a teaspoon of oil; add the ginger, green chillies, tomatoes, turmeric powder, cumin powder, garam masala powder, salt and spinach. Stir all the ingredients together just to combine them. Once combined, cover the pressure cooker, place the weight on. Pressure-cook until you hear one whistle.
After the first whistle, turn off the heat. We will now place the pressure cooker under cold running water to release the pressure immediately. This way, we will release the pressure quickly and the spinach does not get over-cooked and remain fresh and green.
Now that you have the spinach and lentils ready, if your cooker is large enough, add the cooked dal into the spinach and give it a stir. Bring the Dal Palak to a quick boil.
Our next step is to proceed to make the seasoning. Into a small saucepan, heat a tablespoon of ghee. Add in the cumin seeds and dry red chillies. Roast them until they crackle and sizzle.
Add this seasoning to the Dal Palak and give it a stir.
Serve the Dal Palak for a simple and healthy weeknight dinner along with steamed rice or Paneer Pulav or traditional Tawa Parathas.
Also, do make sure to slice up some onions, squeeze in some lemon and toss it along with salt and serve it with the Dal Palak. The combination is delicious.
Credit: YouTube
