Dal Palak | Palak Dal |how to make Palak dal | spinach dal a simple recipe and healthy recipe of dal prepared with spinach and tempered with spices. Dal /Lentils find their place in daily meal in an Indian context. Indian meals ,be it lunch or dinner are incomplete without some dal on the table. They can team up with any vegetable on their side and can be perfect paired with rotis or rice.
Dals / Legumes /Lentils have a central place in all Indian cuisines. Although, the method of preparation is different and they can be cooked with many variations.Dal is a super source of protein and fibre.
Dals / Lentils
Dals can be categorized into three main types: Saboot (whole ), Chilka (Split and skinned) and Dhuli ( split and no skin). The popular lentils under these three categories are-
Whole / Saboot- Urad saboot,Moong Saboot
Split/Chilka – Moong chilka,Urad Chilka
Dhuli /No skin-Moong Dhuli,Urad Dhuli,Arhar/Tuvar, Chana Dal/Bengal Gram
An everyday Indian meal normally consists of Dal, some cooked dry vegetable, Rice and Rotis along with some salad or Achaar. Their presence is consistent in all parts of the country but in varied forms. Also they differ in the way they are tempered. In some parts simply boiled Dals with or without simple tempering are liked and a few like it just boiled and seasoned with salt.
Temperings are to Dals, what icing is to cakes. If you like flavor and a little richness added then you will like Dals with temperings. The flavor of a simple boiled Dal grows many folds with a simple tempering. Just some cumin or cumin and Asafoetida or cumin + asafoetida+ red or green chili as tempering makes all the difference ,when added to a simple boiled dal. Onion or tomatoes are also added in some recipes and a few dals have vegetables cooked with them or added as a part of the tempering itself. Dals are so versatile that alittle alteration to the recipe and you get a whole new flavor added.
In coastal regions, kokum is added to dals. Especially to tuvar/arhar day. It adds a little sourness to the dal and then it is tempered with seeds and spices.They also like their food to be spicy.
In North, especially U.P, asafoetida has a fixed place in the spicebox and most recipes . Also Arhar dal is most popular.
South and west have their own versions of ways they cook their dals and all recipes are just a rainbow of flavors added to same basic boiled Dal. Lentils in Indian cuisine are really a HERO and play the lead role in most meals.
Palak Dal/ Dal Palak:
Palak dal can be made with either Arhar Dal/ Tuvar dal or Moong Dhuli Dal/ Split moong without skin.We love it with Arhar dal and this recipe is made with Tuvar dal.
- 1 cup Arhar Dal/ Tuvar Dal Pigeon pea lentil
- 2 1/2 cup water to cook
- 1 tsp ginger / ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder/ turmeric paste
- salt to taste
- 1 cup spinach chopped
- 1 onion chopped
- 1 green chilli slit
- 1/2 tsp asafoetida
- 1/2 tsp Cumin Seeds
- coriander leaves garnish
- 1 tbsp Desi Ghee/ Clarified Butter/Oil
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala five spice powder
- Heat ghee in the pressure cooker. Add cumin seeds and asafoetida, green chili.
- As the cumin seeds starts to splutter, add the onions, garlic paste, ginger paste and turmeric paste or turmeric powder.
- Cook the onions till they turn translucent. Then add the salt and red chilli powder, coriander powder.
- Add the spinach and cook till tender.
- As the oil seperates, add the dal and 2 cups of water.
- Bring to boil and close the lid.
- Cook on high flame till one whistle.
- Then simmer the flame and cook for up-to two whistles on simmer.
- Shut down the flame and let the steam release.
- Open and check. First, whisk nicely with the ladel to mix. Then if the dal is thick then add a little boiled water and mix.
- Garnish with some coriander leaves and slit green chilies . Serve hot with roti or rice.
This recipe has been pressure cooked, but you can also make it in crockpot or pan on slow cook. Only the time taken will differ.
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