Indian recipe which combines dal and palak, flavored with tomato, ginger and green chilies, tempered with ghee, cumin seeds, and red chili powder; is dal palak. This is one of our favorite dinner recipes. This particular recipe is a simple recipe for dal palak. It is prepared without onion and garlic. And therefore is a light dinner idea and quick recipe. Dal palak can be served with the simplest Indian bread i.e. chapati or simple rice.
Palak is a fixed item in my weekly vegetable list. Palak is a versatile ingredient. It can be used to make various gravies as well as healthy snacks. My family’s favorite palak recipe is palak paneer. But I don’t like to stick to one palak recipe. So this time I tried making this easy and quick dal palak recipe. And no one complained at all. Let’s see what all is required for the same:
Dal: Different recipes use different dals for the dal palak recipe. In fact, I too use a different dal when I prepare the dal palak recipe with onion and garlic. For this simpler, easier and quicker recipe I use the green moong dal i.e. split moong dal with skin. You can use toor dal, yellow moong dal, etc.
Palak: Select good quality palak. Pick the bunch with smaller and greener leaves. It is very important to clean and wash the spinach leaves properly.
Flavoring: Tomatoes, green chilies, and ginger are used to flavor dal palak. In the end, lemon juice is added which zings up the dal palak.
Tempering: Ghee, only ghee is recommended to temper dals. Other than ghee, red chili powder and cumin seeds have been used.
At my place, dal is a daily thing. One meal of the day has to be dal. And it is so in many households. Simple or time-consuming, dal recipes can go any way. Here is a collection of dal recipes you might like.
Serve it hot with garma garam chapatis for a weekday lunch.
1.This recipe serves 3-4 persons.
2.In a pressure cooker add in ¾ cup of soaked green moong dal, 1 and ½ cup of chopped spinach leaves, salt to taste, ¼ tsp turmeric powder, 1 chopped green chili, 1 inch piece of ginger; grated, and 2 cups of water.
3.Close the lid. Pressure cook on high flame till the first whistle. Thereafter reduce the flame and cook on low for 5-7 minutes. Let the pressure release. Open the lid. Check the dal.
4.Place a strainer on the cooker and mash the tomato. Mix the puree in the dal.
5.Prepare the tempering. For that heat 2 tbsp of ghee. Add 1 tsp cumin seeds (jeera) and 1 pinch asafetida (heeng). Let it all splutter. Switch off the flame and add in 1 tsp of red chili powder. Pour it on the dal. Cover the lid of the cooker and leave for 2 minutes.
6.Finish off with the juice of 1 lemon. Serve hot. Bon appétit!
PREP TIME 5 minutes + 20 minutes soaking time
COOK TIME 15 minutes
TOTAL TIME 20 minutes + 20 minutes passive time
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