Palak Dal

Name: Palak Dal
Cuisine: American
Ingredients: 1 cup tuvar (split pigeon lentil) dal; 2 bunches spinach, chopped; 2 tbsp. oil; 1 onion, chopped; 1 sprig curry leaves; 1 tsp. mustard seeds; 1/4 tsp. asafoetida (hing); to taste salt; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 red chili powder; 1 tsp. tamarind paste; 1 tbsp. garlic, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#greenveg - This is a simple homemade-style Palak Dal (spinach lentil) that is popular in most of the regions of India but with slight variations in the method of cooking and in the choice of ingredients. Today I bring to you the South Indian version.

Whatever way this dal-spinach combo is cooked, it simply tastes yummy. It is equally healthy and nutritious as it is loaded with iron and proteins which is very essential for a well balanced diet. Enjoy it with rice or chapatis for a satisfying and a wholesome meal.

Bethica Das @kitchen_flavours

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Ingredients

1 cuptuvar (split pigeon lentil) dal
2 bunchesspinach, chopped
2 tbsp.oil
1onion, chopped
1 sprigcurry leaves
1 tsp.mustard seeds
1/4 tsp.asafoetida (hing)
to tastesalt
1/2 tsp.turmeric powder
1 tsp.red chili powder
1red chili powder
1 tsp.tamarind paste
1 tbsp.garlic, chopped

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Steps

1

Soak the dal for 30 minutes. Then pressure cook along with the chopped spinach and 2 cups water for 3-4 whistles. When the steam is released, give it a whisk and keep aside.
2

Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, add the asafoetida followed by the onion and curry leaves. Saute till light brown.
3

Add the boiled dal, salt, turmeric powder, tamarind paste & sambar
powder. Adjust water if needed & simmer for 2-3 minutes.
4

Temper the remaining oil with chopped garlic and saute till it changes colour. Switch off the flame and add the red chili powder. Mix well and pour this tempering on the prepared dal. Serve hot with rice or chapatis.