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!
Prep Time10mins
Cook Time20mins
Total Time30mins
Course Lunch, Sides
Cuisine Indian
Keyword Arhar dal palak, Dal palak, Spinach dal
Servings4-6 people
Author Geetanjali
INGREDIENTS ( 1 CUP = 240 ML )
For cooking the dal
1cuparhar dal/toor dal/split pigeon peas
250gramspalak/spinach
2.5cupswater
1/2tspturmeric powder
1tspsaltor as required
1/2tspoil
For tadka/tempering
3tbspoil
1tspcumin seeds
1medium-sized onionfinely chopped
6-7garlic clovesfinely chopped
1green chilichopped
1medium-sized tomatofinely chopped
1dry red chilioptional
1/4tspsalt or as required
1/4tspasafoetida/hing
1/2tspred 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.