Dal Palak
0
2-3 Servings ~ 25 Minutes
  • 1 Bunch Spinach/Palak
  • 1/4 Cup Moong Dal
  • or
  • 1/4 Cup Tuvar Dal
  • 1/4 Tsp Turmeric Powder
  • 3/4 tsp Red Chili Powder
  • 1 Big Onion - Finely chopped
  • 1 Medium Tomato - Finely chopped
  • 4-5 Garlic Pods - Finely chopped
  • 1" piece Ginger - Finely Chopped
  • 1 Green chilli (Optional)
  • 1/2 Tsp Mustard
  • 1/2 Tsp Jeera
  • A big pinch Asafeotida
  • Salt as needed
  • 1 Tbsp Oil

Dal Palak

This is basically a combination of dal with Palak or Spinach with Garlic. It tastes great with both roti and rice.

I make this with both Toor dal and Moong dal separately and also mixing both of them also.
I love to have it with hot steamed rice and ghee.

Method:

– Wash and soak dal for 15-20 minutes.
– Pressure cook dal with a pinch of turmeric powder for 2 whistles.
– Mash the dal and keep aside.
– Clean the Spinach by discarding any thick stem and washing the leaves. Chop them finely.
– Wash, discard the thick stem and chop spinach finely.
– Boil water and add the chopped spinach to it. Blanch for 3-4 minutes. Strain and retain water.
– Heat oil in a pan, add the cumin and mustard seeds. Allow spluttering.
– Add onions, ginger, garlic and green chili and saute till onion changes colour.
– Add tomato, turmeric powder, chili powder and cook till tomatoes are mushy.
– Add in the cooked dal and spinach and season with salt. Mix well and bring to boil.
– Serve hot with rice or chapati/roti.

Note:
– I had not used tomatoes in my dal while cooking.