Dal Palak
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.
Ingredients
- 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
Method
Step 1
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.
Step 2
Discard the stems of palak leaves. Wash and chop the leaves.
Step 3
Heat ghee in a kadai. Add mustard seeds. Once the seeds crackle, add cumin seeds and fry for half a minute.
Step 4
Add chopped garlic, chopped ginger, onions and saute for some time till the onions turn light brown.
Step 5
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.
Step 6
Add red chilli powder and mix well.
Step 7
Add mashed dal and little water and bring to a medium or thick consistency as desired.
Step 8
Simmer the dal for 2 minutes. Remove from heat.
Step 9
Sprinkle lemon juice and mix well.
Step 10
Serve hot with rice or rotis.
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