Palak Dal (Split Pigeon Peas with Spinach)
The commonly cooked dal Palak in winter is quite easy to make and very flavourful. This can be paired with rice/roti or just have as a lentil soup for that extra protein in cold.
Generally people boil the Palak along with dal but I cook it separately as part of tadka, which retains the colour and freshness of Palak, in turn makes this dish more beautiful & flavourful.
Palak Dal (Split Pigeon Peas with Spinach)
The commonly cooked dal Palak in winter is quite easy to make and very flavourful. This can be paired with rice/roti or just have as a lentil soup for that extra protein in cold.
Generally people boil the Palak along with dal but I cook it separately as part of tadka, which retains the colour and freshness of Palak, in turn makes this dish more beautiful & flavourful.
Cooking Instructions
- 1
Soak the dal for 15 minutes. Boil dal along with tomato for 2 whistles or until cooked. Keep Crushed garlic and other tempering ingredients ready.
- 2
Heat ghee, temper with cumin seeds, cloves, red chilli and garlic.
- 3
Mix turmeric and red chilli powder, followed by chopped Palak greens and salt.
- 4
Cook for 5/7 minutes in medium flame, once it’s done, mix the boiled dal and let all get cooked together another few minutes. Serve with steamed rice or plain fulkas.
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