Dal palak recipe
Dal palak with moong dal is a delicious, healthy comforting dish with hot steamed rice and a subji.
Servings: 2 people
Ingredients
- ¼ cup Moong dal or u can even use masoor dal
- 1 cup Palak leaves (Indian spinach) tightly packed
- 1 Onion
- 1 Tomato large
- ½ teaspoon Ginger garlic paste
- ¾ teaspoon Garam masala powder
- 5 Green chilli
- ¼ teaspoon Sugar
- Salt as needed
- 1 teaspoon Oil
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds
Instructions
- Pressure cook moong dal upto 3 whistles with a cup of water
- Wash the palak and remove the stem. Tear the leaf and take out the thick stem in the middle too if possible to make sure it gets cooked easily.
- Saute in ½ teaspoon oil along with green chillies.
- Fry the palak until it gets reduced in volume.
- Cool down and grind with little water.
- Heat kadai and temper with ghee, cumin seeds.
- Add finely chopped onions and stir fry till transparent.
- After that, add ginger garlic paste and cook until raw smell goes away.
- Add chopped tomatoes, salt and saute until tomatoes turn mushy.
- Pour the ground palak, sugar and garam masala.
- Cook for 2 minutes in medium flame.
- Then add cooked, mashed dal.
- Mix well, add 1 cup water and let it boil for 4-5 minutes or until you get thick consistency.
- Switch off the flame.
Notes
- Add a pinch of Kasuri methi while sauteeing tomato if you like the flavor.
- You can also squeeze lemon before you serve the dal. In that case, be sure to add more spiciness (green chilli) to balance the
- Replace ginger garlic paste in this recipe with either finely chopped ginger or garlic. Add it immediately after jeera crackles.
- You can also add red chilli powder instead of green chillies. But the colour will be differing.