Dal with Palak

Dal or lentils are a very popular part of any Indian meal. It is usually combined with rice and roti to provide a wholesome meal. Many kinds of vegetables and herbs can be added to make an awesome dal recipe, one of those options includes spinach or more commonly known as ‘palak’. Palak and dal go well together and can form a delicious recipe. Many variations of this recipe can be found, for example with onions. Here is one variation that uses ginger and garlic.

 

INGREDIENTS —

  • 3 cups or about 250gms of chopped palak/spinach
  • A cup of arhar dal (toovar ki dal) Masoor or red gram dal can also be used; or you may use a mix of both in 1:1 proportion
  • A small clove of garlic that has been finely chopped (optional)
  • ½ inch piece of ginger that has been finely chopped
  • 1 green chilli that has been finely chopped
  • ½ a tsp of haldi (turmeric powder)
  • One and a half tsp of salt – to taste
  • A tsp of olive oil

For Tomato – Onion Tadka (Baghar)

  • 3 tbsp of  Oil or ghee or mix both
  • Half tsp of jeera (cumin seeds)
  • 1 onion that has been finely chopped
  • 1 tomato that has been finely chopped
  • 1 green chilli that has been slit along the length into four pieces
  • Half tsp of garam masala (mixed spices)
  • Half tsp of dhania (coriander) powder
  • 1/8 tsp of amchoor (dried mango powder)
  • Half tsp of red chilli powder

METHOD:

  • The dal should be picked, cleaned and washed
  • Wash the palak in plenty of water and chop it up
  • Mix ginger, garlic, green chilli, haldi, salt and oil with the dal and palak.
  • Add three cups of water to the mixture and pressure cook. After the whistle blows for the first time, lower the flame and cook for 6 to 7 minutes then remove from heat.

    To make the tadka

  • Heat oil (and or ghee) and add in jeera after reducing the heat
  • As it turns golden add in the onions and cook them till the onion turns brown
  • Next add in the tomatoes and cook for about 2 to 3 minutes on a low flame
  • After that add in amchoor, garam masala and the dhania powder and continue to stir for half a minute
  • Keep this aside and add in the red chilli powder (optional — I ommit unless I am having guests) and green chillies
  • Mix it well and pour the tadka over the cooked hot dal
  • Mix it gently and serve hot
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