Palak Dal Recipe
Palak Dal is a spinach and lentils recipe. This comforting Indian dish is high in fiber and nutrition. It tastes best when served hot with rice and papad.
2 cups chopped spinach (palak)
1/2 cup toovar (arhar) dal
1 tsp ginger, finely chopped
1 tsp green chillies, finely chopped
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tbsp chopped coriander (dhania)
salt to taste
For the tempering
3 garlics chopped
3 bayleaves (tejpatta)
3 cloves (laung / lavang)
3 whole red chillies
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tbsp ghee
Clean, wash and soak the toovar dal for 2 hours. Drain and keep aside.
Combine the soaked toovar dal, spinach, ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles.
For the tempering, heat the ghee in a pan. Add the garlic, bay leaves, cloves, red chillies, cumin seeds and asafoetida.
When the seeds crackle, pour the tempering over the cooked dal. Add the chilli powder and chopped coriander, mix well and simmer for 4 to 5 minutes.
Adapted from Tardal Dalal.com