Dal Palak or Spinach Dal is classic, satisfying, healthy, wholesome, and simple to make Indian lentil preparation that is very flavorful and delicious.
This nourishing proteins and fiber-packed North Indian dish Dal Palak is prepared using lentils, spinach leaves, and basic onion tomato masala. Dal Palak can be served with plain steamed rice, jeera rice, roti, paratha, or any other flatbreads of your choice.
Dal Palak, or Palak Dal is one of the popular Indian lentil recipes made by combining the goodness of lentils and fresh spinach leaves.
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Serves: 6
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For Dal Palak:
☛ Spinach (palak) 500 grams, rinsed and pat dried
☛ 1/3 cup toor dal (split pigeon peas), rinsed & soaked 30 minutes
☛ 1/3 cup chana dal (split chickpeas), rinsed & soaked 30 minutes
☛ 1/3 cup Yellow moong dal (split yellow lentils), rinsed & soaked 30 minutes
☛ 1/3 cup Masoor dal (red lentils), rinsed & soaked 30 minutes
☛ Hot water (for blanching and cooking), I used 1 liter
☛ Salt to taste
☛ 3 tablespoons oil
☛ 1 teaspoon seeds
☛ 1/2 teaspoon + 1/4 teaspoon Turmeric powder
☛ Pinch of asafoetida (hing)
☛ 1.5 tablespoons garlic, chopped
☛ 1 tablespoon Ginger chopped
☛ 1 medium-sized onion, chopped
☛ 1 large green chili, sliced
☛ 1 large-sized tomato, chopped
☛ 1 teaspoon coriander powder
☛ 1 teaspoon red chili powder
☛ 1/4 teaspoon garam masala powder
☛ 1 tablespoon freshly squeezed Lemon juice
☛ 2 tablespoons fresh cilantro (coriander) leaves, chopped
For Second Tempering:
☛ 3 tablespoons Ghee/oil
☛ 1 teaspoon cumin seeds
☛ 1 tablespoon garlic, sliced
☛ 1/4 cup onion, sliced
☛ 1 teaspoon red chili powder
☛ 2 drid whole red chilies
Blanching spinach (palak):
1. Stack all the spinach leaves, and slice them finely.
2. Add 750 ml of boiling hot water to a pot.
3. Now add all the sliced spinach leaves to the pot. Press the leaves with a spoon to immerse them in water.
4. Cover the pot with the lid and let them blanch for 2 minutes.
5. After 2 minutes, uncover the pan and drain softened spinach leaves with a slotted spoon.
6. Keep the leaves aside and reserve the spinach water. We will use this water for boiling dals.
Making Dal Palak;
1. In a pressure cooker add all the soaked lentils along with salt, 1/2 teaspoon turmeric, and reserved spinach water. Stir it.
2. Cover the pressure cooker with the lid and pressure cook for 3-4 whistles over medium heat.
3. Turn off the heat, and allow the pressure to depressurize naturally before opening the lid.
4. Open the lid, and add hot water to adjust the consistency. Mix well until combined. You can also use a wired whisk to mash the dals if they are not creamy.
5. Heat oil in a broad pan.
6. Once hot, add cumin seeds and let them splutter for a few seconds.
7. Now, add chopped ginger, chopped garlic, and mix well. Sauté 2 minutes. Add asafoetida and mix well.
8. After that, add the chopped onions and sauté for 2 minutes.
9. Add sliced green chilies and cook until onions turn translucent.
10. Now add chopped tomatoes and mix well.
11. Stir well and cook for 2 minutes.
12. After 2 minutes add 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and 1 teaspoon coriander powder.
13. Mix everything well and cook until tomatoes are soft & mushy and the raw smell from spices is gone.
14. Now, add the blanched spinach to the onion-tomato mixture and cook for 2-3 minutes.
15. Add the cooked dal to the onion tomato mixture and stir well until combined.
16. Add garam masala powder and mix well. Let it come to a boil.
17. Once boiling, turn off the heat and drizzle with a splash of lemon juice. Mix well.
Making second tempering (tadka):
1. Heat ghee/oil in a frying pan.
2. Once hot, add cumin seeds, sliced garlic, sliced onions, and dried red chilies.
3. Sauté until they are golden.
4. Now turn off the heat and add red chili powder. Mix well and sauté for a few seconds or until the raw smell from chili powder is gone completely.
Serving:
1. Transfer hot dal palak to a serving dish.
2. Pour hot tadka over dal.
3. Garnish with fresh cilantro (coriander) leaves and serve hot with rice, roti, or paratha.
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