There is never a dearth of curries in Indian homes. This spinach dal is just one of those. The type of dish that keeps your tummy and soul satisfied.
Ingredients of Dal Palak
- 1/2 cup lentils of choice
- 3 cups loosely packed chopped spinach
- 1 teaspoon cumin seeds
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 cup finely chopped onion
- 1 tomato
- 2 green chillies
- 2 red chillies, broken into half
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Pinch of hing
- lemon juice
- Salt
- 2 tbsp ghee
For the tempering
- 1/2 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 2 dried red chillies
- 1/4 teaspoon Kashmiri red chilli powder
How to Make Dal Palak
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Rinse the toor dal well, then soak it in water for about 30 minutes.
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Transfer the drained dal to a pressure cooker. Add oil and about 1/2 tsp salt.
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Pressure cook the dal with about 1.75 cups of water, for 2 whistles on high heat.
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Switch off the heat and set the cooker aside.
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Heat oil in a heavy bottomed pot, add cumin seeds.
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Once it crackles add minced ginger and garlic, hing, slit green chillies, and dried red chillies.
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Add chopped onions, sauté.
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Add chopped tomatoes, Add chopped spinach, stir-fry until it wilts.
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Add turmeric and red chilli powder, add the cooked dal, and give everything a good mix.
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Add about 1 cup of water or as per desired consistency, bring to a boil.
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Simmer for another 5 minutes. Drizzle some lemon juice and mix well.
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Prepare tempering by heating oil in a small pan, add cumin seeds, when it crackles, add red chillies.
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Switch off the heat, add red chilli powder, mix well with the oil and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread.
