Dal palak is a north indian cuisine and a healthy dish made of spinach leaves and lentils. This dish tastes great with rice as well as rotis.
- Spinach leaves - 15 leaves (finely chopped)
- Tur dal - 3/4 cup
- Onion - 1 (finely chopped)
- Tomato - 1 (finely chopped)
- Green chillies - 2
- Red chilli powder - 1/2 teaspoon
- Turmeric powder - 1/4 teaspoon
- Garlic cloves - 5 (finely chopped)
- Ginger - 1 inch (peeled and finely chopped)
- Ghee - 1 tablespoon
- Mustard seeds - 1/2 teaspoon
- Cumin seeds - 1/2 teaspoon
- Lemon juice - 1 teaspoon
- Salt to taste
Wash and soak tur dal for half an hour. Pressure cook the dal till 3 whistles or cook separately with enough water with turmeric powder added to it. Cook till the dal turns soft. Mash the dal and keep aside.
Discard the stems of palak leaves. Wash and chop the leaves.
Heat ghee in a kadai. Add mustard seeds. Once the seeds crackle, add cumin seeds and fry for half a minute.
Add chopped garlic, chopped ginger, onions and saute for some time till the onions turn light brown.
Add tomatoes, palak leaves and salt and cook for a minute. Do not overcook the palak leaves since spinach tends to lose its bright green colour.
Add red chilli powder and mix well.
Add mashed dal and little water and bring to a medium or thick consistency as desired.
Simmer the dal for 2 minutes. Remove from heat.
Sprinkle lemon juice and mix well.
Serve hot with rice or rotis.