Dal Palak/ Lentils and Spinach is a wholesome dish. We are all aware of the nutrition value of Spinach and Lentils. What I like the most about this dish is that it both a vegetable and a dal and it tastes delicious. I especially recommend trying it with some Jeera Rice!
My mother usually made this with split green gram and I continue to do so but this can also be made with Split Green Gram without skin or Split Red Gram.
Do make it the way I have made it and share your experience with me :)
Ingredients:
Split Green Gram with Skin - 1 cup
Spinach - 1 bunch
Ghee - 1 tbsp
Cumin Seeds - 1 tbsp
Whole Dried Red Chili - 1
Asafoetida a pinch
Ginger - 1/4 tsp finely chopped
Garlic - 1 tsp finely chopped
Green Chilies - 1 tsp finely chopped
Onions - 1 finely chopped
Tomatoes - 1 finely chopped
Salt to taste
Turmeric Powder - 1/4 tsp + 1/4 tsp
Coriander Cumin Powder - 1 tsp
Red Chili Powder - 1 tsp
Ghee for garnish (optional)
Procedure:
1. Wash and soak the split green gram for atleast an hour. Cut and wash the spinach and set aside.
2. Pressure cook the dal and palak together adding salt and turmeric powder and 2 cups of water. Give it 1 whistle and let the pressure release by itself before opening the cooker.
3. Set aside the boiled dal palak.
4. Heat ghee in a wok.
5. Temper with cumin seeds and whole red chili.
6. Add asafoetida.
7. Add in chopped ginger, garlic and green chilies till brown.
8. Next add the onions and saute till brown.
9. Now the tomatoes along with some salt and turmeric powder.
10. Time to add our dry masalas, coriander cumin and red chili powder. And mix.
11. In goes our dal now. My dal is a little thick so I'm adding water by the consistency is entirely upto you. Mix to combine well.
12. Simmer for 5 minutes and serve hot with rotis or rice!
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