Dal palak is the perfect recipe to make a healthy dish, healthier. Spinach adds a very rustic, healthy and hearty twist to the dal. In this spinach dal recipe, I use toor dal but the recipe can be made with any lentil of your choice.
Course: Main Course
1cuptoor dal, (split pigeon peas lentil*), washed and soaked for 15 mins
2cupsspinach, washed and chopped
2 tomatoes, chopped
1green chilli, chopped
2tbspghee, divided (use oil for vegan preparation)
Put a pressure cooker on heat. Drain the soaked dal and add to the cooker with 2½ cups water, 1 tsp ghee, salt and turmeric. Close and pressure cook the dal for 2 whistles. Remove from her but open only after all the steam has escaped on its own. Toor dal cooks very quickly. We normally cook our dals in pressure cooker but you can also cook them covered in a stock pot till soft and mushy.
Heat the remaining ghee in a kadhai or wok. Add hing, cumin seeds, curry leaves and dried red chillies. Sauté for a minute.
Add garlic, green chillies and onions. Mix well and sauté for 4-5 minutes till the onions start to turn soft.
Add tomatoes and spinach. Mix well and cook for 5 minutes.
Add the cooked dal. Give everything a good mix and cook covered for another 2 mins.
Remove from heat, add lime juice and taste for salt.