Daal Palak

Name: Daal Palak
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms Palak; 3 Tomatoes; 2-3 Onions; 1 inch Ginger; 3 Green Chillies; 3/4-1 Cup Chana Daal; 1.5 Cup Water; 1 tbspn Mustard Oil; 1 Teaspoon Jeera; 1 Pinch Hing; For Spices-; 2 Teaspoon Salt; 1 Teaspoon Haldi Powder; 1/2 Teaspoon Kashmiri Laal Mirch Powder; 1/2 Teaspoon Laal Mirch Powder; 3 Teaspoon Dhaniya Powder; 1/2 Teaspoon Garam Masala

Deepank @Deepank126

New Delhi

Daal Palak

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Ingredients

3-4 servings

500 gmsPalak
3Tomatoes
2-3Onions
1 inchGinger
3Green Chillies
3/4-1 CupChana Daal
1.5 CupWater
1 tbspn Mustard Oil
1 TeaspoonJeera
1 PinchHing
ForSpices-
2 TeaspoonSalt
1 TeaspoonHaldi Powder
1/2 TeaspoonKashmiri Laal Mirch Powder
1/2 TeaspoonLaal Mirch Powder
3 TeaspoonDhaniya Powder
1/2 TeaspoonGaram Masala

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Steps

1

Chop Palak leaves very finely & then wash them finely.
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Wash Chana daal properly, then soak them in water for 6-8 hours.
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Chop Onions, Green Chillies & Ginger very finely.
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Now take a pressure cooker, add finely chopped Palak leaves in it with 1 Teaspoon Salt,keep the gas on high flame to do this process quickly & let them settle down.
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When they settle down, add 1/2 Cup Water in it, turn in the gas on medium flame, close the lid & give 2-3 whistles on medium flame.
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After 2-3 whistles, turn off the flame & let the pressure cooker depressurise naturally.
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Now after 6-8 hours, drain out all the water from daal.
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Now take a pressure cooker, add drained Chana daal in it with 1/2 Teaspoon Haldi Powder & 1 Cup Water in it.
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Then close the lid & give 1 whistle on medium flame.
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After 1 whistle, turn off the flame & let the pressure cooker depressurise naturally.
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Now after some time, open the lid & take out Boiled Palak leaves in a plate & let them cool down properly before grinding them.
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After some time, when they cool down properly, grind them finely into paste in a mixer grinder.
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Then take a kadhai, add 1 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
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When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
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After some time, again turn on the gas & keep it on medium flame.
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Then add 1 Teaspoon Jeera & 1 Pinch Hing in it let them sizzle.
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When they start sizzling, add finely chopped onions, Ginger & Green Chillies in it & roast them till they turn into golden brown in colour.
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After 4-5 minutes, when they turn into golden brown in, add 1/2 Teaspoon Haldi Powder, 1/2 Teaspoon Laal Mirch Powder, 1/2 Teaspoon Kashmiri Laal Mirch Powder & 2 Teaspoon Dhaniya Powder in it & cook them for 2-3 minutes.
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After 2-3 minutes, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
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Now open the lid & take out boiled daal in a bowl.
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Then after 6-7 minutes, when oil is completely released, add boiled daal in it & mix it properly with Masala mixture.
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Then add 3 Big Spoon Finley grinded Palak paste in it & mix them properly.
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Then add 1/2 Teaspoon Garam Masala in it & mix them properly.
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Now close the lid & cook them for 5-10 minutes on low flame.
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After 5-10 minutes, open the lid & stir them properly.
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Your Daal Palak is ready to be served.