Dhaba Style Lasooni Dal Palak

Name: Dhaba Style Lasooni Dal Palak
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup tur or arhar dal; 1/4 cup roasted moong dal; 1/4 cup masoor dal; 8-10 pods garlic minced finely; 1/4 tsp ginger grated; 100 gms spinach chopped finely; 1 onion chopped finely; 1 small onion sliced finely; 1 tsp cumin seeds; 1/4 tsp hing; 2 dry red chillies; 1/2 tsp Kitchen King Masala; 1/4 tsp cumin powder; 1/4 tsp coriander powder; 1/2 tsp turmeric; 1/4 tsp red chilli powder; 1 tsp kasoori methi; 1 tbsp coriander chopped; as per taste salt; 1 tbsp ghee; 2 tbsp oil; 3-4 cups water

Kumkum Chatterjee @cook_12055532

#boxweek7
#dalpalak
Dal Palak or Spinach Dal is a simple lentil based curry made with Spinach.It is highly nutritious,healthy and wholesome recipe rich in protein,fiber and minerals.Few basic ingredients and spices that is all you need to prepare a healthy meal within 30 minutes and pairs well with steamed rice,jeera rice,roti or any Indian flatbread.There are various ways of making this spinach based lentil curry and a common item in most households in India.Today's recipe is North Indian based dhaba style of making Dal Palak where a tadka of garlic and crispy fried onion makes all the difference.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

1/2 cuptur or arhar dal
1/4 cup roasted moong dal
1/4 cup masoor dal
8-10 podsgarlic minced finely
1/4 tsp ginger grated
100 gmsspinach chopped finely
1onion chopped finely
1small onion sliced finely
1 tspcumin seeds
1/4 tsp hing
2dry red chillies
1/2 tspKitchen King Masala
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tspturmeric
1/4 tsp red chilli powder
1 tspkasoori methi
1 tbspcoriander chopped
as per taste salt
1 tbspghee
2 tbspoil
3-4 cupswater

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Steps

30 minutes

1

Wash and soak tur or split pigeon peas or arhar dal for 15 minutes.Soak dry roasted moong or yellow dal also for 15 minutes.Then wash again and drain water.Pressure cook upto 2 whistles, tur,moong and masoor or red lentils with 3 cups water,turmeric,salt to taste and 1 tsp oil or ghee to prevent lentils from frothing and spilling out of cooker.Switch off flame release steam after 5 minutes.Dal should be soft but not mushy.
2

Meanwhile clean spinach and chop it finely and wash 3 to 4 times to remove dust particles.Strain in a strainer till all water drained and spinach is dry.Heat 1 tbsp oil and fry cumin seeds and 2 dry red chillies.Set aside.Tempering the dal is an important step as it enhances the flavour of mixed lentils.Add 1 tbsp ghee to the remaining oil.Sprinkle hing,minced garlic and grated ginger.Fry till light brown.Add chopped onion and fry till transparent.Now add the spinach and 1/4 th tsp salt.
3

Stir fry and set aside.Fry finely sliced onion till crisp and set aside.In the remaining oil fry the chopped tomatoes and pour the boiled mixed lentils to boil.Add 1 tbsp tomato puree to enhance the tangy taste of dal,but optional. Add water according to need either thick or thin consistency. Sprinkle some crushed kasoori methi, chopped coriander and boil adding the stir fried spinach.
4

Pour in a serving bowl and add the tempering of garlic, fried onion or beresta, cumin,a pinch of red chilli powder and fried red chillies.Serve hot with steamed rice,jeera rice, roti or any Indian flatbread, sliced onion and lemon.