This Palak Dal is a different variety of dal with spinach. It tastes best with plain rice. It can be had as a soup too!
Ingredients
For Cooking Dal:
Pigeon Pea Lentil (Tur Dal) – ¾ cup
Water – 1 ½ cup
Turmeric (Haldi) Powder – 1 pinch
For Preparing Dal
Oil or Ghee (Clarified Butter) – 2 tbsp
Asafoetida – ¼ tsp
Cumin Seed (Jeera) – 1 tsp
Garlic – 8 Pods (Crushed)
Onion -1 (finely chopped)
Green Chilli – 2 (chopped)
Curry Leaves – 1 strand
Tomato (Big) – 1 (finely Chopped)
Chilli Powder – ½ tsp
Dhania Powder – ½ tsp
Turmeric (Haldi) Powder – 1 pinch
Salt to taste
Spinach (Palak) -1 ½ cup (Washed and chopped)
Kasoori Methi (Dried Methi) – 1 tsp
Method:
Wash the Dal in running water. Pressure cook it with 1 ½ cup of water and Haldi Powder for 4 to 5 whistles or till the Dal becomes soft.
Heat the Oil in a pan. Add Jeera and allow to crackle. Add the crushed Garlic and Onion.
After a minute, add the chopped Chilli and stir cook till the Onion becomes translucent.
Add Tomatoes and cook till it becomes soft.
Add Dhania Powder, Chilli Powder, Haldi Powder and Salt. Stir and cook for a couple of minutes.
Add spinach and cook for few minutes.
Add the cooked Dal and Kasoori Methi (crushed with hand). Add required water. Mix well and allow it to boil. Once it starts boiling, simmer it for 3 to 4 minutes.
Done!
Note:
Skimmed Green Gram (Moong Dal) can also be used instead of Tur Dal.
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