Dal Palak is a delicious lentil based Indian dish that brings goodness of spinach, garlic together as a humble accompaniment. Here is how to make this recipe in true Dhaba Style.
Lentils are an essential part of Indian meals. I don’t remember a single day in my life when any type of lentil is not cooked in my house.
There are a variety of lentils to choose from and you can make changes in the recipes to give it a new flavor.
For today’s lunch, I cooked the split yellow lentil with spinach added to it or as popularly called Dal Palak or Spinach Dal.
This Lentil dal Curry is a favorite combination in my family and the tadka of garlic gives it a delicious flavor.
Palak Moong Dal is a delicious lentil-based, authentic Indian dishes that bring the goodness of spinach, garlic together as a humble accompaniment.
It is perfect to be served with freshly steamed rice.
Moong Dal and Chopped Spinach leaves are a wonderful combination, and surprisingly so, considering both have very different tastes.
However, when cooked together they make for a very healthy, nutritious, and protein-rich gravy.
Although I make moong dal very often at home, this time, for a change tried to make this Palak Moong Dal combo.
It goes well with any rice and sabzi and can be enjoyed with rotis and lacchas too.
Yet, for us, this Dal Palak in true Dhaba Style also stays favorite as it is healthy as well.
Health Benefits of Moong Dal
Moong Dal is full of protein and low carb.
Furthermore, it is one of the best vegetarian superfoods.
It is also very light and easy to digest.
How to make it in Andhra Style?
Spinach dal is also called as Palakura Pappu or Spinach Pappu in Andhra.
To make Andhra Style Spinach dal, Cook the dal with salt, turmeric powder, and spinach.
Heat ghee in a pan. Add mustard seeds, cumin seeds, thing, and dry red chillies and let them crackle for a few seconds.
Add curry leaves, garlic, and onion and fry until onion turns slightly brown. Now add chopped tomatoes, green chillies, sambar powder, and salt and cook for another 2-3 minutes.
Add the cooked dal and tamarind paste and mix well.
Dal – You can change the lentils to make this Dal Palak. I have used Dhuli Moong Dal in this recipe, but you can replace it with Hari Moong Dal, Dhuli Masoor Dal, Chana Dal, or Tuvar Dal.
Greens – Along with Palak or Spinach, you can also add greens like Bathua (Chenopodium), Methi, or even Kale Leaves. Radish Greens can also be added to this Dal.
Tempering – You can give a very simple tempering of Hing and Jeera to this Dal. If you want it more complex, add onion in the tempering as well.
A tempering of Panch Phoran will also give it a new style.
Achari – Add some homemade Achari Masala to this dal to give it a tangy taste.
Pro Tips by Neha
Adjust the amount of spice by reducing the chilli.
Use more garlic in the tempering if you are garlic fan like me.
Wash the dal and soak it for 30 minutes for it to cook fast.
You can increase the amount of spinach if you wish to.
How to make it in Instant pot?
To make this dal in Instant Pot, set the pot to SAUTE.
Then add ghee and once the ghee is hot, add the tempering ingredients.
Once the garlic becomes brown, add the dal, water, turmeric powder and salt.
Close the lid and set the IP to PRESSURE COOK.
Set the timer to 6 minutes.
Let the pressure release on it’s own and then open the lid of the pot.
Your Instant Pot Dal Palak is ready.
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Step by Step Recipe
Wash the dal and put it in a pressure pan. Add 3 cups of water, chopped spinach, salt, and turmeric powder.
Pressure cook till done. I cooked it for 1 whistle on high heat, then lowered the heat to low and cook for another 10 minutes. Add lemon juice in cooked dal.
Heat ghee in a small pan. When the ghee is hot, add ginger, garlic, dry red chilies and green chilli. Fry till garlic is slightly browned. Add cumin seeds and heeng. Switch off the heat.
Add red chilli powder.
Immediately pour the ghee over the cooked dal.
Dal Palak Recipe
- 1/2 cup Yellow Lentil / Dhuli moong dal
- 3 cups Water
- 1 cup Spinach / Palak (Chopped)
- Salt to taste
- 1/2 tsp Turmeric powder
- 1 tbsp Lemon juice
- 2 tbsp Ghee
- 1 tsp Ginger (Chopped)
- 6-8 cloves Garlic (Smashed)
- 2-3 Dry red chilies
- 1 Green chilli (Split into half)
- 1/2 tsp Cumin seeds
- 1/4 tsp Hing
- 1/2 tsp Red chilli powder
- 1 tbsp Fresh coriander (Chopped)
- Wash the dal and put it in a pressure pan.
- Add 3 cups of water, chopped spinach, salt and turmeric powder.
- Pressure cook till done.
- If you don't have a pressure cooker, cook it covered on medium heat till done.
- Add lemon juice in cooked dal.
- Transfer the dal in the serving bowl.
- Heat ghee in a small pan.
- When the ghee is hot, add ginger, garlic, dry red chilies and green chilli.
- Fry till garlic is slightly browned.
- Add cumin seeds and heeng.
- Switch off the heat.
- Add red chili powder and immediately pour the ghee over the cooked dal.
- Garnish with coriander leaves.
- Serve hot with rice or phulka.