Arhar Dal Palak | Spinach Dal
Dal palak: A 30-minute, simple, nutritious dal made with arhar dal/Tovar dal/split pigeon peas lentils and spinach! It is also vegan and tastes so good!
Servings4 -6 people
INGREDIENTS ( 1 CUP = 240 ML )
For cooking the dal
- 1 cup arhar dal/toor dal/split pigeon peas
- 250 grams palak/spinach
- 2.5 cups water
- 1/2 tsp turmeric powder
- 1 tsp salt or as required
- 1/2 tsp oil
For tadka/tempering
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 medium-sized onion finely chopped
- 6-7 garlic cloves finely chopped
- 1 green chili chopped
- 1 medium-sized tomato finely chopped
- 1 dry red chili optional
- 1/4 tsp salt or as required
- 1/4 tsp asafoetida/hing
- 1/2 tsp red chili powder
INSTRUCTIONS
Preparing the dal
- Wash arhar dal properly and soak it in water for half an hour.
- Clean and wash the spinach leaves very well in running water. Drain all excess water. Then trim the palak leaves, chop them roughly, and set aside.
- Drain water from the dal and transfer to a pressure cooker. Add chopped spinach, salt, turmeric powder, oil, and water. Now cook for 3 whistles over a medium flame.
- Once done turn off the flame and let the cooker releases its pressure.
Tempering the Dal palak
- Heat oil in a pan. Add cumin seeds.
- Once cumin seeds start spluttering add chopped garlic and saute for few seconds.
- Add chopped onion and chopped green chili.
- Stir continuously until the onions turn slightly golden.
- Add chopped tomatoes, salt, asafoetida, and dry red chili. Saute for some seconds. Then cover and cook for a minute until tomatoes soften.
- Once done fry for a minute more. Then add red chili powder. Stir to mix and immediately add pressure cooked dal and palak.
- Stir to mix and adjust seasoning.
- Turn off the flame. Dal palak is ready to serve. Serve hot with piping hot rice, roti, or paratha.
