Dal palak
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A nutritious dish made with yellow or pigeon pea lentils (tuvar dal), red lentils (masoor dal), and winter special fresh spinach (palak), is a unique and healthy way of adding spinach and dal to your diet.
Ingredients
Arhar Dal
0.125 cup
Masoor Dal
0.125 cup
Spinach
1 cup
Picador Chillies
1 chilli
Fresh Ginger
0.5 inch
Cumin Seeds
1 pinch
Asafoetida
0.125 tsp
Turmeric
0.25 tsp
Red Chilli Powder
0.25 tsp
Water
0.5 cup
Water
0.5 cup
Pure Cow Ghee
1.5 tbsp
Salt
0.5 pinch
Step-by-step instructions to cook
Prep
Thoroughly rinse the dal and add it to the pressure cooker.
Add water, turmeric powder, and salt. Mix well and close the lid.
Pressure cook for 5 whistles over low to medium heat. Allow the cooker to release pressure naturally before opening the lid.
Open the cooker, mash the dal lightly with a spoon, and set aside.
Finely chop the ginger, green chilies and spinach.
Cooking
Heat ghee in a pan and simmer to fry the cumin seeds (jeera).
When they crackle, add finely chopped ginger and green chilies. Fry for a few seconds, or until ginger's raw aroma is gone.
Now add the finely chopped spinach and mix well with the fried spices.
On low to medium heat, sauté spinach for a few minutes until the leaves become soft and stop releasing water.
Add asafoetida and Kashmiri red chili powder once the spinach leaves have softened.
Mix well and sauté for 30 seconds over low heat.
Add mashed lentils and salt to taste.
Properly mix the softened spinach with the lentils.
Depending on how thick or thin you want the dal to be, add water.
Stir and let it simmer for 5 to 6 minutes.
Take off the heat and serve.
Nutrition information
(per serving)
Carbs
8.7
Proteins
3.2
Fats
1.9
Fiber
2.5
63
kcal
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