Dal Palak

Name: Dal Palak
Total time: 2700 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup moong dal chilka; 2-3 cups spinach leaves chopped; 2 Large tomatoes grated; 1 1/2 tsp salt; 1/2 tsp turmeric powder; 1/4 cup curd; 4-5 tbsp ghee; 1/2 tsp jeera/ cumin seeds; 4-5 cloves garlic chopped; 1/2 inch ginger chopped; 1 large onion chopped; 1-2 green chilies chopped; 1 tsp dhaniya (coriander)powder; 1/2 tsp red chili powder optional; 1 tbsp ghee; 1/4 tsp hing/asafoetida; 1 tbsp chopped garlic; 2-3 dry red chili broken roughly; 1/2 tsp degi lal mirch powder

Swati @swati_17

Chandigarh/ Gurgaon, India

#winter21
Dal Palak or palak wali dal is simply dal (lentils) cooked with palak (spinach leaves) and tempered with garlic, hing and red chili.
It is one of my family's favorite and we enjoy eating with missi roti and sometimes jeera pulao.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

45 minutes

3-4 servings

1 cupmoong dal chilka
2-3 cupsspinach leaves chopped
2Large tomatoes grated
1 1/2 tspsalt
1/2 tspturmeric powder
1/4 cupcurd
For the tempering
4-5 tbspghee
1/2 tspjeera/ cumin seeds
4-5 clovesgarlic chopped
1/2 inchginger chopped
1large onion chopped
1-2green chilies chopped
1 tspdhaniya (coriander)powder
1/2 tspred chili powder optional
Second tempering
1 tbspghee
1/4 tsphing/asafoetida
1 tbspchopped garlic
2-3dry red chili broken roughly
1/2 tspdegi lal mirch powder

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Steps

45 minutes

1

Clean, wash and chop the spinach leaves. Wash the dal really well.
2

Add the spinach, dal, grated tomatoes, salt, turmeric and 2 cups of water to a pressure cooker. Close the lid and pressure cook for 4-5 whistles. Let the pressure drop by itself. Open the lid and add the curd. mix well.
3

Heat ghee in a pan, add jeera and let it turn golden. Add the ginger garlic and green chilies. Saute for 30 seconds.
4

Now add the chopped onions and cook till they turn golden. Add the dhaniya powder. Add this tempering to the dal.
5

Pour the dal in a serving bowl. Heat ghee in a tempering ladle, add the hing. Now add the garlic and saute. Finally add dry red chili and degi lal mirch. Pour it on top of the dal. serve hot with chapatis or rice.

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Cooksnaps

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Swati @swati_17

on January 29, 2021 07:39

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati