Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳🙂
There are few things as comforting and deeply satisfying as a bowl of hearty dal, especially as the weather starts to cool down. But what if we could take that classic comfort, pack it full of vibrant, iron-rich spinach (palak), and boost its texture and nutrition with a beautiful blend of lentils? Friends, get ready to meet your new weeknight hero: Dal Palak with Mixed Dal. It’s the perfect, wholesome dish that proves healthy eating can still be utterly delicious and soul-soothing.
Time to level up your lentil game! Forget boring weeknight dinners; today, we’re diving into the brilliant simplicity of Dal Palak. This isn’t just any dal—we’re using a vibrant mix of lentils for maximum texture and incorporating fresh spinach to sneak in those greens. The result is a robust, one-pot wonder that's incredibly easy to make, packed with protein, and tastes absolutely phenomenal. Let’s get cooking!
Whether you pair it with fluffy basmati rice, warm buttered naan, or simply enjoy it as a hearty soup, this Mixed Dal Palak and Paneer is destined to become a fixture in your recipe rotation. It’s more than just a meal; it's a bowl of rich, creamy comfort, packed with protein and vibrant greens. Give it a try this week, and don't forget to let me know how you served this wholesome dish in the comments below. Happy cooking, and may your dal always be perfectly tempered!
Now that you have the recipe for this perfectly balanced, protein-packed Mixed Dal Palak and Paneer, it's time to get into the kitchen! I promise the beautiful blend of spices and the meltingly soft cubes of paneer are worth every step. Snap a photo of your creation and tag me on social media, or drop your questions and feedback below. Until next time, enjoy this wonderful taste of comfort! Enjoy cooking! 🔪 😋
Preparation time - 10 minutes
Soaking time - 30 minutes
Cooking time - 15 to 20 minutes
Serves - 3 persons
Ingredients to make Dal palak with homemade paneer:
1/4 cup toor dal
1/4 cup yellow moong dal
1/8 cup masoor dal
1/8 cup chana dal
2 tablespoon oil
2 tablespoon ghee
1 teaspoon cumin seeds
1 cup chopped spinach
1 medium size onion
8 to 10 cloves garlic
1 small piece ginger around 2"
1 medium size tomato
Paneer from 500ml milk
(I always use cow milk)
Salt to taste
1/2 teaspoon turmeric powder
2 teaspoon cumin coriander powder
2 to 3 tablespoon kashmiri red chilli powder
1/2 teaspoon kasuri methi
Method to make Dal Palak with Homemade Paneer:
- Wash and soak all dals in hot water for minimum 30 minutes.
- Again drain water and pressure cook them for 2 whistles.
- Wash and chop spinach.
- In a mixture jar add chopped onion, garlic and ginger, grind it to semi smooth texture.
- Transfer to a bowl and add chopped tomatoes to it and grind it to semi smooth texture.
- In a small pan add 1/2 teaspoon oil and a pinch of cumin seeds to it. Add spinach and a pinch salt to it and saute for 2 minutes.
- Transfer to another plate.
- Again add remaining oil and ghee in same pan. Add cumin seeds in it and let them crackle.
- Add onion mixture to it and cook it properly. Add all dry spices to it. Cook for 2 minutes at slow flame.
- Now it's time to add tomato puree. And cook until it releases fat. Now it's time to add fresh homemade paneer and ready spinach to it.
- Mix well and cook for 2 minutes.
- Transfer ready mixture to ready, boiled dals.
- Mix well. Cook until it comes to boiling temperature.
- Our piping hot Dal Palak with Homemade Paneer is ready to serve. You can serve it with steamed rice or jeera rice.
