Spinach Dal/ Dal Palak

Name: Spinach Dal/ Dal Palak
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup lentils of choice, I've used toor dal; 3 cups loosely packed chopped spinach; 1 teaspoon cumin seeds; 1 tablespoon minced garlic; 1/2 tablespoon minced ginger; 1 cup finely chopped onion; 1 medium tomato, finely chopped; 2-3 green chillies, slit lengthwise; 2-3 dried red chillies, broken into half; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chilli powder; Pinch hing (asafoetida); Dash lemon juice; as per taste Salt; 2 tbsp+ 1 tsp oil/ghee; 1/2 tablespoon oil/ghee; 1/2 teaspoon cumin seeds; 2 dried red chillies; 1/4 teaspoon Kashmiri red chilli powder

Sneha Patel @snehapatel_4499

#myzodiac
#cookpadindia
Spinach Dal is a very simple yet delicious Indian dish made with lentils, spinach, and seasoned with few spices.

Sneha Patel @snehapatel_4499

#myzodiac
#cookpadindia
Spinach Dal is a very simple yet delicious Indian dish made with lentils, spinach, and seasoned with few spices.

Saved

Ingredients

30 mins

3 servings

1/2 cuplentils of choice, I've used toor dal
3 cupsloosely packed chopped spinach
1 teaspooncumin seeds
1 tablespoonminced garlic
1/2 tablespoonminced ginger
1 cupfinely chopped onion
1medium tomato, finely chopped
2-3green chillies, slit lengthwise
2-3dried red chillies, broken into half
1/2 teaspoonturmeric powder
1/2 teaspoonred chilli powder
Pinchhing (asafoetida)
Dashlemon juice
as per tasteSalt
2 tbsp+ 1 tsp oil/ghee
For the second tempering (optional)
1/2 tablespoonoil/ghee
1/2 teaspooncumin seeds
2dried red chillies
1/4 teaspoonKashmiri red chilli powder

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Steps

30 mins

1

Rinse the toor dal well under running water until the water runs clear, then soak it in sufficient water for about 30 minutes.
2

Transfer the drained dal to a pressure cooker. Add oil and about 1/2 tsp salt. (Adding oil prevents frothing and spilling from the pressure cooker).
3

Pressure cook the dal with about 1.75 cups of water, for 2 whistles on high heat. Then lower the heat to medium and cook for another 5 minutes. Switch off the heat and set the cooker aside.
4

Once the cooker depressurizes, open the lid and mash the dal with the back of a spoon for a smooth consistency. You may leave it as it is if you prefer it that way.
5

Heat oil in a heavy bottomed pot, add cumin seeds. Once it crackles add minced ginger and garlic, hing, slit green chillies, and dried red chillies. Add chopped onions, sauté until it turns translucent.
6

Next, add chopped tomatoes, sauté until it turns mushy and you see oil oozing from the sides of the pot.
Add chopped spinach, stir-fry until it wilts, about a minute.
7

Add turmeric and red chilli powder, sauté for another 30 seconds.
Now, add the cooked dal, and give everything a good mix.
8

Add about 1 cup of water or as per desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. Drizzle some lemon juice and mix well.
9

Prepare the second tempering by heating oil in a small pan, add cumin seeds, when it crackles, add red chillies. Switch off the heat, add red chilli powder, mix well with the oil and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread.
ENJOYYYY!!!