All About Palak Dal Recipe

Palak Dal is a delightful and nutritious Indian dish that combines the goodness of spinach (palak) with lentils (dal). To prepare this flavorful recipe, start by washing and boiling a cup of yellow lentils (toor dal) until tender. Meanwhile, blanch a bunch of fresh spinach leaves, then blend them into a smooth puree.

In a pan, heat ghee or oil, add cumin seeds, and sauté onions, garlic, and ginger until aromatic. Next, stir in tomatoes and spices like turmeric, cumin, coriander, and red chili powder. Pour in the spinach puree and cooked lentils, letting the flavors meld together.

Simmer the mixture until well combined, and the dal reaches the desired consistency. Finish with a squeeze of lemon juice and a pinch of garam masala for an extra layer of flavor. Serve the Palak Dal hot with steamed rice or roti for a wholesome and satisfying meal. This dish is not only rich in protein and iron but also offers a burst of flavors, making it a favorite among both veggie-lovers and non-vegetarians alike.

Ingredients Of Palak Dal Recipe:

• 1 cup split yellow pigeon peas (toor dal)
• 3 cups fresh spinach leaves, washed and chopped
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 3-4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil or ghee
• Water for boiling
• Fresh cilantro leaves for garnishing

Step By Step Instructions Of Palak Dal Recipe:

Step 1: Boiling the Lentils

• Wash the split yellow pigeon peas (toor dal) thoroughly and soak them in water for about 30 minutes.
• Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of water, a pinch of turmeric powder, and a little salt.
• Pressure cook the dal for about 4-5 whistles or until the dal becomes soft and mushy.

Step 2: Preparing the Spinach

• While the dal is cooking, blanch the chopped spinach leaves. Boil water in a pot, and then add the spinach leaves.
• Let the spinach leaves blanch for about 2 minutes until they wilt. Drain the leaves and immediately transfer them to a bowl of cold water to retain their vibrant green color.
• Once the spinach leaves are cool, drain them again and blend them into a smooth paste. Set aside.

Step 3: Making the Palak Dal

• Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn golden brown.
• Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw smell disappears.
• Add the chopped tomatoes and cook until they become soft and mushy.
• Add turmeric powder, red chili powder, coriander powder, and a pinch of salt. Mix well and cook for a couple of minutes until the spices are well incorporated.

Step 4: Combining the Dal and Spinach

• Add the cooked and mashed dal to the pan. Mix it with the onion-tomato-spice mixture.
• Stir in the spinach paste and adjust the consistency by adding water if needed.
• Let the Palak Dal simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

Step 5: Final Touches and Serving

• Add garam masala and salt to taste. Mix well.
• If the consistency is too thick, you can add more water to achieve the desired thickness.
• Let the Palak Dal cook for a few more minutes, allowing the flavors to blend.
• Garnish with chopped cilantro leaves.
• Your delicious Palak Dal is now ready to be served.

Step 6: Serving Suggestions

• Serve Palak Dal hot with steamed rice, naan, roti, or any Indian bread of your choice.
• You can also serve it with a dollop of yogurt or a squeeze of lemon juice for added flavor.