Dal Palak

Name: Dal Palak
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 Cup Toor/ Arhar Dal or 1 Cup Chana Dal; 250-300 gms Palak; 2 Tomatoes; 1 Onion; 1 inch Ginger; 5-6 Garlic Cloves; Or 1 Table Spoon Ginger Garlic Paste; 2-3 Green Chillies; 3 Cups Water; 1/2 Big Spoon Desi Ghee; 1 Tea Spoon Jeera; 1 Pinch Hing/ Asafetida; 2 Tea Spoon Salt; 1 Tea Spoon Haldi Powder; 1 Tea Spoon Laal Mirch Powder; 2 Tea Spoon Dhaniya Powder; 1 Tea Spoon Garam Masala

Deepank @Deepank126

New Delhi

Dal Palak

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Ingredients

4-5 servings

1 CupToor/ Arhar Dal or 1 Cup Chana Dal
250-300 gmsPalak
2Tomatoes
1Onion
1 inchGinger
5-6Garlic Cloves
Or 1 Table Spoon Ginger Garlic Paste
2-3Green Chillies
3 CupsWater
1/2Big Spoon Desi Ghee
1 Tea SpoonJeera
1 PinchHing/ Asafetida
Spices
2 Tea SpoonSalt
1 Tea SpoonHaldi Powder
1 Tea SpoonLaal Mirch Powder
2 Tea SpoonDhaniya Powder
1 Tea SpoonGaram Masala

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Steps

1

Wash Arhar/ Toor Daal or Chana Dal properly, till water becomes transparent & it’s starch is completely released.
2

Now soak daal in boiling water for 10-15 minutes.
3

Chop Palak & Onion very finely.
4

Grind Tomatoes, Green Chillies, Ginger Garlic Paste finely into purée in a mixer grinder.
5

After 10-15 minutes, take a pressure cooker, add daal in it with 1/2 Teaspoon Haldi Powder, 1 Teaspoon Salt & 3 Cups Water.
6

Then close the lid, give 1 Whistle on high flame & 1 whistle on low flame.
7

After 2 whistles, turn off the glass & let the pressure cooker depressurize naturally.
8

Now take a pot, add water in it & keep the gas on medium flame & let it boil.
9

When water starts boiling, add chopped Palak leaves in it & boil them for 5-7 minutes till they becomes soft.
10

After 5-7 minutes, when Palak leaves becomes soft, turn off the gas & drain out all the water from Palak & let them cool down before grinding.
11

After some time when they cool down properly, grind then finely into paste in a mixer grinder.
12

Now take a kadhai, add 1/2 Big Spoon Desi Ghee in it & keep the gas on medium flame.
13

When ghee gets heated up, add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.
14

When they start sizzling, add finely chopped onion in it & cook them till they are golden brown in colour.
15

When they start changing colour, add 1/2 Teaspoon Haldi Powder in it & roast it with onions for 30 seconds.
16

Then add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
17

After 5-6 minutes, when oil is completely released, add spices mix in it & roast them for 2-3 minutes.
18

After 2-3 minutes, add boiled daal & Palak paste in it & mix them properly.
19

Now turn the gas on low flame, cover the lid & cook them for 3-4 minutes.
20

After 3-4 minutes, open the lid, add 1 Teaspoon Garam Masala in it & mix the, properly.
21

Your Daal Palak is ready to be served.