Dal Palak
Dal Palak. A quintessential winter lentil and spinach dish from North India that is so nutritious, wholesome and very delicious as well.
Ingredients
- 1 lb Spinach greens (half kg equivalent)
- ½ cup Yellow Moong Lentils
- 2 big, garlic cloves
- 2 green chilies
- 1 small piece of ginger
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- ½ tsp Kashmiri red chili powder (optional)
- 1 pinch Heeng/ Asafetida
- 2 tbsp Ghee
- 1 tbsp Freshly squeezed lime juice
- Salt (to taste)
Instructions
- Wash the moong dal and soak in enough water for about 30-60 minutes.
- Pressure cook for 2 whistles with approximately 3 cups of water, or as per desired consistency, along with salt and turmeric.
- At the same time, wash and blanch spinach. Coarsely puree them thereafter in a blender.
- If you have a mortar pestle, coarsely pound the cumin, ginger, garlic, and green chilies along with a tablespoon of water. Alternatively, you may even blitz them in a blender.
- Heat a medium-sized pan/ wok. Add ghee and add heeng followed by the coarse wet paste. Saute for a couple of minutes.
- Now add the pureed spinach and give it a good mix. Let it start bubbling and then mix in the boiled dal.
- Check for desired consistency and seasoning, and add water/ salt if needed.
- Cover and let it simmer on low to medium flame for about 5 to 7 minutes.
- Feel free to drizzle a tablespoon of ghee before serving hot with chapatis/ rice. A spoonful of freshly squeezed lime juice is so delicious and good for you.