Dal Palak Or Spinach Dal

Name: Dal Palak Or Spinach Dal
Total time: 2100 s
Yield: 5 people
Cuisine: Indian
Ingredients: 1/4 cup Arhar dal; 1/4 cup chana dal; 1/4 cup yellow mung dal; 3 cups water; 1/2 tsp turmeric powder; 1/2 tsp salt; 1 tsp ghee; For Dal Tadka :--; 250 grams spinach (boiled); 3 tbsp oil; 1 tsp cumin seeds; 2 tsp chopped garlic; 1 tsp chopped green chilli; 1/2 cup chopped onion; 1/2 tsp turmeric powder; 2 tsp red chilli powder; 1 tsp cumin coriander powder; 1 pinch Kasuri methi; 1 tsp garam masala; 1/2 cup chopped tomatoes; as per taste Salt; 2 cups boil water of spinach; For Double Tadka :--; 2 tsp oil; 1 tsp cumin seeds; 2 dry red chillies; 1 tsp chopped garlic; Pinch asafoetida; 1 tsp kashmiri red chilli powder; as required Chopped green coriander leaves

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

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Today’s recipe is the North Indian style of making palak dal tadka. There is also a South Indian palak dal recipe, in Andhra Pradesh to be specific, and it is known as palakura pappu or spinach pappu. Pappu is dal in the Telugu language. That recipe uses tamarind, other than that there isn’t much variation.
Dal Palak or Spinach Dal is a simple everyday Dal which is loaded with the goodness of both, Protein and Iron. It is a favorite combination in my family and the tadka of garlic makes it even more delicious. Dal Palak is a delicious lentil-based, authentic Indian dishes that bring the goodness of spinach, garlic together as a humble accompaniment.
Moong Dal, Cheakpea dal, Pigeon pea Dal and Chopped Spinach leaves are a wonderful combination, and surprisingly so, considering both have very different tastes.

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Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#boxweek7
#Mysterybox

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Ingredients

35 minutes

5 people

For Boiling Dal :---
1/4 cupArhar dal
1/4 cupchana dal
1/4 cupyellow mung dal
3 cupswater
1/2 tspturmeric powder
1/2 tspsalt
1 tspghee
For Dal Tadka :--
250 gramsspinach (boiled)
3 tbspoil
1 tspcumin seeds
2 tspchopped garlic
1 tspchopped green chilli
1/2 cupchopped onion
1/2 tspturmeric powder
2 tspred chilli powder
1 tspcumin coriander powder
1 pinchKasuri methi
1 tspgaram masala
1/2 cupchopped tomatoes
as per tasteSalt
2 cupsboil water of spinach
ForDouble Tadka :--
2 tspoil
1 tspcumin seeds
2dry red chillies
1 tspchopped garlic
Pinchasafoetida
1 tspkashmiri red chilli powder
as requiredChopped green coriander leaves

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Steps

35 minutes

1

First, soak the chana dal for 1 hour. Now in a cooker, wash the chana dal, arhar dal and yellow mung dal, add water and mix the three lentils. Now add turmeric powder, salt and ghee, mix everything, cover the cooker and cook in 3 whistles.
2

Then cut the spinach vegetable into long pieces and take it. Then put spinach in a pan with hot water and boil it for 1 to 2 minutes. After it is boiled, take a cart (but do not throw away the carted water, add water to the lentils) and immediately add cold water on it. The color of the first spinach remains green.
3

Now heat oil in a pan, add chopped ginger, chopped garlic, chopped green chillies and onion and fry on high flame till light golden color.
4

Now add red chilli powder, turmeric powder, coriander cumin powder, kasuri methi, and garam masala and cook on low flame for 2 seconds.
5

Now add chopped tomatoes and salt and stir constantly till the tomatoes become soft.
6

Then add boiled dal and mix everything. Then add boiled water of spinach and cook the dal well. Now add boiled spinach and mix well.
7

Now let's tadka on the lentils. Now heat oil in a pan, add cumin seeds, chopped garlic, whole dry red chillies, add hing, turn off the gas flame, add kashmiri red chilli powder, stir well and add to dal. Garnish with green coriander. Then serve in a serving bowl.
8

Now our Dal Palak is ready to eat. You can serve this dal with paratha, roti or naan. I have served this Dal Palak with Jira Rice, mixed salad, papad and buttermilk.
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