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!
Arhar dal palak, Dal palak, Spinach dal
INGREDIENTS ( 1 CUP = 240 ML )
For cooking the dal
arhar dal/toor dal/split pigeon peas
or as required
dry red chili
or as required
red chili powder
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.
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