Dal Palak Recipe
Hello friends! Welcome to Naiya’s kitchen. Actually, dal Palak is a classic Indian dish that combines the goodness of lentils (dal) with the vibrant flavours of spinach (palak). This recipe not only tantalizes your taste buds but also provides a healthy dose of vitamins and minerals. Whether you're a vegetarian looking for a protein-rich meal or simply a food enthusiast, this creamy dal palak recipe is sure to satisfy your cravings.
The
combination of protein-rich lentils and vitamin-packed spinach makes it a
wholesome meal. Enjoy the burst of flavours and the comforting warmth of this
classic Indian dish! Let's dive into making this delightful dish! Enjoy
cooking!
Ingredients to make Dal Palak:
½ cup split yellow lentil (moong dal)
¼ cup toor dal
¼ cup chana dal
1 ½ cups fresh spinach leaves, washed and chopped
1 medium-sized finely chopped onion
2 chopped tomatoes
2-3 minced garlic cloves
1-inch piece of grated ginger
1 finely chopped green chili
½ teaspoon turmeric powder
2 tablespoon Kashmiri red chili powder
1 teaspoon cumin seeds
½ teaspoon garam masala (opt.)
1 teaspoon coriander-cumin powder
Salt to taste
1 tablespoon oil
1 tablespoon ghee – clarified butter
Water as needed
For extra tadka:
1 tablespoon ghee
½ teaspoon cumin seeds
1 tablespoon Kashmiri red chili powder
1 teaspoon asafoetida – hing
1 teaspoon grated garlic
1 to 2 red whole dry chilies
For garnishing:
Freshly chopped coriander leaves
Lemon wedges for serving
Instructions to make Dal Palak:
Rinse toor dal, moong dal & chana dal thoroughly
until the water runs clear.
In a large pot, add the rinsed lentils and 3 cups of water.
Bring to a boil, then reduce the heat and simmer, partially covered, until the
lentils are soft and mushy (usually around 20-25 minutes). You may need to add
more water if it gets too thick. Set aside.
You can also pressure cook all dals.
Wash and chop spinach. In a flat pan heat one teaspoon oil & add ½ teaspoon
cumin seeds to it. Let it splutter. Now add chopped spinach and let it cook for
4 to 5 minutes. Stir occasionally.
When ready keep a side.
In a separate pan, heat the cooking oil and ghee over medium heat. Add the
cumin seeds and let them splutter. Add chopped onions and sauté until they turn
golden brown.
Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for
another minute.
Add turmeric powder, coriander powder, and chopped tomatoes. Cook until the
tomatoes soften and the oil begins to separate from the mixture.
Pour the cooked lentils into the pan with the tadka (tempering). Mix well and
add the cooked spinach. Stir to combine.
Add water as needed to achieve your preferred consistency. Dal Palak can be
thick or soupy, depending on your taste.
Season with salt and garam masala. Mix thoroughly. Let the dal simmer for about
10 minutes to allow the flavours to meld together.
For extra Tadka:
In a tempering pan add ghee and cumin seeds. When it
crackles add hing and garlic paste to it.
Cook for 2 minutes at slow flame. Now
add dry whole chilies and again cook for 1 minute. At last add Kashmiri red
chili powder and off the flame.
Pour this tadka to ready dal and stir slightly. Extra tadka is totally optional.
Garnish your creamy dal palak with fresh coriander leaves. Serve hot with
steamed rice or Indian bread (roti, naan) and lemon wedges on the side.
There you have it, a creamy and nutritious Dal Palak recipe that's perfect for
any occasion.
