Written By Sandhya Sharma on Friday, January 31, 2020 | Friday, January 31, 2020
Dal Palak is a simple and probably the most healthy Dal recipe. It is my favorite spinach recipe.
Dal Palak is a lentil soup made with split chickpeas, spinach,tomatoes and spices and tempered with ghee or butter tadka.
You can make it with yellow split lentil also.
Dal Palak is a healthy, delicious and one of the most made spinach recipe in Indian homes.
This is a no onion garlic recipe yet very yummy. I have used green chili and some ginger to this recipe, no garam masala only regular spices and sour tomatoes.
For tempering you can use refined oil, but ghee gives best flavor and taste. Use Cow ghee as a healthy option.
This Dal palak goes well with chapati paratha or plain rice.
So, let us start the recipe.
1 cup chickpea split lentil
250 gm spinach ( palak )
1 big sour tomato
1 green chilli
1/2 inch ginger
1 tbsp Cow ghe
1/2 tea spoon cumin seeds
1 kashmiri mirch
pinch of asafoetida
1 tea spoon red chili powder
1/2 tea spoon turmeric powder
1/2 tea spoon coriander cumin powder
salt to taste
Rinse the chickpea Dal and pressure cook it with a glass of water for 4-5 whistles, till the Dal becomes soft and mussy.
Clean and wash the spinach properly and chop it finely.
Remove the skin of ginger, cap of green chili, cut into pieces and crush them coarsely in a mortar
Wash and chop the tomato finely.
Open the pressure cooker, add red chili powder, turmeric powder, coriander cumin powder , salt to taste and chili ginger paste and mix well.
Add half glass water, chopped tomatoes and cook on medium flame for 2 minutes.
Add the chopped spinach and cook on high flame for 6-7 minutes.
Remove from flame and keep aside.
Heat 1 tbsp Cow ghee in a tadka pan.
Add cumin seeds, when they crackle, turn off the flame, add pinch of asafoetia, kashmiri mirch and pour the tadka over the prepared Dal.
Healthy and delicious Dal palak is ready to serve.
You can also make this recipe with onion and garlic.
But I love this recipe without onion garlic.
If you are in a hurry, you can also make this recipe in an Instant pot.
Heat ghee in a pressure cooker, add cumin seeds, pinch of asafoetida, tomatoes and saute for 2 minutes.
Now add all the spices salt to taste and washed Dal and mix well.
Add spinach, a glass of water and cook for 2 whistles.
But in this recipe either use Moong Dal which is soft and cooks quickly or soak the Dal overnigh if you are using chick pea lentil or pigeon lentil.
But in this method, spinach gets overcooked and you miss the authentic taste of tempering.
Share your thoughts on this recipe.
Happy Cooking !