Dal Palak is a delicious lentil based, Indian dishe that brings goodness of spinach, garlic together as a humble accompaniment. Here is how to make Dal Palak 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. It 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 brings goodness of spinach, garlic together as a humble accompaniment. It is perfect to be served with fresh steamed rice.
Moong Dal and Chopped Spinach leaves is 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.
Moong dal is one versatile lentil, and can be cooked in a number of ways, mixed with radish leaves to make Mooli Ke Patte Wali Moong Dal, sweet Moong Dal Halwa and rich Moong Dal Payasam Yet, for us, this Dal Palak in true Dhaba Style also stays favourite as it is healthy as well.
Why must you eat 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.
All in all, you just need a pressure cooker to make this extraordinary dal palak recipe. And having stated its health benefits, therefore, I do think that this Dal Palak Recipe must be tried by you!
So, get ready to pressure cook some moong dal with a few cups of water. Then add lime juice, add ginger garlic, green chilli, garam masala along with spinach leaves and you are done. A soothing, aromatic, light brown spinach dal would be ready for you in no time. Bookmark its recipe:
Variations of Dal Palak
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 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 in 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.
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How to make Palak Dal Step by Step
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. 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 and immediately pour the ghee over the cooked dal.
Dal Palak Recipe
Dal Palak is a delicious lentil based, authentic Indian dishes that brings goodness of spinach, garlic together as a humble accompaniment. Here is how to make Dal Palak in true Dhaba Style.
- 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.
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