Curry,Dal,Tikka Masala,

Dal Palak Recipe | Easy Spinach Dal

Name: Dal Palak Recipe | Easy Spinach Dal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: ¼ cup tuvar dal (hulled and split pigeon pea lentils or arhar dal); ¼ cup masoor dal (hulled and split red lentils); ¼ teaspoon turmeric powder (ground turmeric); 1 ½ cups water (- for pressure cooking lentils); 2 tablespoons Ghee (or oil); 1 teaspoon cumin seeds; 1 teaspoon ginger (- finely chopped or 1 inch peeled ginger); ½ to 1 teaspoon green chilies (- chopped or 1 green chilli); 2 cups spinach (- finely chopped); ¼ teaspoon kashmiri red chili powder (or paprika); ¼ teaspoon asafoetida (hing); ½ to 1 cup water (or add as needed); salt (as required)

4 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

¼ cup tuvar dal (hulled and split pigeon pea lentils or arhar dal)

¼ cup masoor dal (hulled and split red lentils)

¼ teaspoon turmeric powder (ground turmeric)

1 ½ cups water (- for pressure cooking lentils)

2 tablespoons Ghee (or oil)

1 teaspoon cumin seeds

1 teaspoon ginger (- finely chopped or 1 inch peeled ginger)

½ to 1 teaspoon green chilies (- chopped or 1 green chilli)

2 cups spinach (- finely chopped)

¼ teaspoon kashmiri red chili powder (or paprika)

¼ teaspoon asafoetida (hing)

½ to 1 cup water (or add as needed)

salt (as required)

Directions

Pressure cooking lentils

Pick and rinse the lentils a few times in water. Take the lentils in a 2 litre stovetop pressure cooker. Also add turmeric powder and 1.5 cups of water.

Pressure cook on medium heat for 10 to 11 minutes or 7 to 8 whistles or until the lentils become soft and mushy.

Open the lid only when the pressure drops naturally in the cooker. Check the lentils.

They should be cooked well and softened. Mash the lentils lightly with a spoon and set aside.

Making dal palak

In a pan, heat ghee. Keep the heat to a low and fry the cumin seeds first.

When they crackle, add the finely chopped ginger and green chillies. Fry for a few seconds or until the raw aroma of ginger goes away.

Now add the finely chopped spinach. Mix the spinach with the rest of the fried spices.

Sauté spinach for some minutes until the leaves becomes soft and stops releasing water on a low to medium-low heat.

When the spinach leaves are softened, add the kashmiri red chili powder and asafoetida.

Mix well and sauté for half a minute on low heat.

Add the mashed lentils and salt according to taste. Mix the lentils with the sautéed and softened spinach.

Add water around ½ to 1 cup depending on how thick or thin you want the dal to be.

Stir to combine and simmer the dal for 5 to 6 minutes. Turn off the heat.

Serve Dal Palak hot with rice and a side vegetable dish or salad or raita.

Nutrition

Serving Size

Calories

135 kcal

Total Fat

8 g

Saturated Fat

5 g

Unsaturated Fat

3 g

Trans Fat

Cholesterol

19 mg

Sodium

720 mg

Total Carbohydrate

13 g

Dietary Fiber

6 g

Total Sugars

1 g

Protein

4 g