Dal Palak
A comforting bowl of yellow lentil soup with spinach is simply delicious and full of amazing flavors! This Spinach Dal or Dal Palak Recipe will become your comfort meal.
Ingredients
- 1/2 cup split yellow lentils (toor dal) rinsed and soaked for 15 – 20 minutes
- 1 cup spinach leaves washed and roughly chopped
- 1 no. medium onion, finely chopped
- 1 no. medium tomato finely chopped
- 2 nos. green chilies slit lengthwise
- 4-5 nos garlic cloves minced
- 1/2 inch ginger grated
- 1 tablespoon oil or ghee (clarified butter)
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder optional, adjust to taste
- 1/8 teaspoon sugar
- salt to taste
- 2 tablespoon coriander leaves for garnish
- 1 1/2 cups water
Instructions
- Drain the soaked lentils and transfer them to a pressure cooker. Add 1 and 1/2 cups of water, green chilies, asafoetida (hing), and teaspoon of turmeric powder.1/2 cup split yellow lentils (toor dal), 2 nos. green chilies, 1/8 teaspoon asafoetida (hing), 1 1/2 cups water, 1/2 teaspoon turmeric powder
- Pressure cook the lentils for about 3-4 whistles, or until they are soft and cooked through. Set aside.
- Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until they turn golden brown.1 tablespoon oil or ghee (clarified butter), 1/2 teaspoon cumin seeds, 1 no. medium onion,
- Then, add the minced garlic and grated ginger. Sauté for another minute or until the raw smell disappears.4-5 nos garlic cloves, 1/2 inch ginger
- Add the red chili powder (if using), and 1/4 teaspoon turmeric powder. Mix well and cook for a minute to allow the spices to release their flavors.1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder
- Pour the cooked lentils into the pan along with any remaining cooking liquid. Now, add the chopped spinach leaves and chopped tomato. Mix until they wilt and reduce in volume. Stir well to combine the lentils and spinach mixture.1 cup spinach leaves, 1 no. medium tomato
- Now, add the salt and sugar. Adjust any other spices according to your taste.1/8 teaspoon sugar, salt
- If the consistency of the dal is too thick, add some water to adjust it to your preference. Bring the dal to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld together.
- Garnish with fresh coriander leaves and serve hot with steamed rice, rotis, or naan bread.2 tablespoon coriander leaves