Ingredients
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1/2 bowl pigeon peas (toor dal)
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1/2 bowl green gram (moong dal), either split with skin or whole
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Salt, to taste
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1/2 tsp turmeric powder
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1 bay leaf
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Approx. 2 cups water
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2 tbsp oil (or ghee)
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1 tsp cumin seeds
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A pinch of asafoetida (hing)
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2-3 cloves garlic, finely chopped
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1 small piece of ginger, finely chopped
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1 medium-sized onion, finely chopped
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Salt (for onions)
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1 tsp red chili powder (adjust to taste)
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2 tsp coriander powder
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1/2 tsp turmeric powder
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1 tsp garam masala
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2 medium-sized tomatoes, finely chopped
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2-3 cups spinach (palak), finely chopped
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2 tsp oil (or ghee)
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2 cloves garlic, finely chopped
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1 tsp dry fenugreek leaves (kasuri methi) (optional)
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1-2 dry red whole chilies
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1/2 tsp Kashmiri red chili powder (for color)
About
Dal Palak is a flavorful, nutritious dish made with a blend of pigeon peas (toor dal) and green gram (moong dal), cooked with spices and fresh spinach. The dal is simmered with cumin, garlic, ginger, and a variety of aromatic spices like coriander, turmeric, and garam masala. Fresh spinach is added to the dal, giving it a vibrant green color and added nutrition. Optionally, the dish can be finished with a tempering of garlic, dry fenugreek leaves, and red chilies for extra flavor. It’s a comforting, healthy meal, especially enjoyed in colder months.
Steps
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1
Done
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Soak 1/2 bowl each of pigeon peas (toor dal) and green gram (moong dal) in water for 2-3 hours. You can use split green gram with skin or whole green gram; both work well. |
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2
Done
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In a pressure cooker, add the soaked toor dal and moong dal. Add salt, 1/2 tsp turmeric powder, and 1 bay leaf. Pour in approximately 2 cups of water. Cook on medium-high flame and pressure cook for up to 3 whistles. Once done, let the cooker cool. |
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3
Done
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Heat 2 tbsp oil in a kadhai (wok). Add 1 tsp cumin seeds and a pinch of asafoetida. Add 2-3 finely chopped garlic cloves and a small piece of chopped ginger. Sauté until fragrant. |
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4
Done
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Add 1 medium-sized chopped onion and a pinch of salt. Cook the onions until they soften and lose their rawness, but don't let them brown. |
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5
Done
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Add the spices to the onions. Stir well and cook the spices for 1-2 minutes. Add 2 finely chopped tomatoes and cook on medium flame for 5-7 minutes until the tomatoes soften and blend into the mixture. |
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6
Done
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Add the finely chopped spinach (2-3 cups) to the pan. Stir gently and cook the spinach until it softens, but avoid overcooking as it will lose its color and flavor. |
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7
Done
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Once the dal has boiled and cooled slightly, add it to the spinach mixture. Mix well and check the consistency. Add 1/4 cup of water if needed. |
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8
Done
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Let the dal simmer on medium flame for 5-7 minutes, or until heated through. Do not cook for too long after adding the dal. |
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9
Done
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In a separate small pan, heat 2 tsp oil or ghee. Add 2 cloves of finely chopped garlic and sauté until golden brown. Add 1 tsp dry fenugreek leaves (optional) for aroma, along with 1-2 dry red whole chilies. |
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10
Done
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Sprinkle 1/2 tsp Kashmiri red chili powder for color. Pour this hot tempering over the cooked dal. |
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11
Done
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Stir the dal well and serve it hot. Your delicious and comforting Dal Palak is ready to enjoy! Perfect for winter meals! |
