Dal Palak

Pulses are rich in protein and added greens into it, will only make your dish more nutritious and wholesome. This recipe can be converted into dal palak khichdi so easily. My favourite 2 dals that I use are Split Green Moong Gram and Arhar (Toor) Dal. When you have some left-over dal, add chopped onions, green chillies, some spices and make a dough for dal parantha out of it and you’ll a delicious breakfast option ready! So let’s begin with this easy wonderful recipe..

3 cups Cooked Split Green Gram (Split Moong Dal)

Tamarind/ Kokam/ Lemon – For tangy flavour (to taste)

Salt

½ tsp Turmeric

2 cups Spinach

1 tsp Cumin

½ tsp Mustard Seeds

1 Cinnamon (Inch)

2 sticks Whole Red Chilly

2 Bay Leaf

Asafoetida

Coriander Powder

1 tsp Chopped Ginger

1 tsp Chopped Garlic

1 Chopped Onion (Large)

½ tsp Red Chilly powder

1 tsp Kashmiri Red Chilly Powder

2 Chopped Tomatoes (Medium)

2 tsp Oil

2 tbsp Ghee

Add tamarind pulp (to taste) and water to desired consistency and bring cooked dal to a boil.
In another pan on the side, heat oil, add cumin, mustard seeds, cinnamon and bay leaf. Cook for 1 minutes.
Add onions, salt, turmeric, ginger and garlic and cook for 2-3 minutes.
Add chopped tomatoes and cook them down covered till completely mushy.
Now add washed, cleaned, chopped spinach to the pan. Mix well and cover for 3-4 minutes.
Now add red chilly powder and coriander powder and uncovered for 1 minutes.
Add the entire mixture to boiled dal and adjust the seasoning.
Transfer the dal palak to a serving bowl.
Now heat ghee in a tempering pan, add whole red chilly, asafoetida and Kashmiri red chilly powder. Add this tempering to the dal, cover with a lid immediately. Do not mix and let the tempering stand on top.
Your delicious dal palak is ready. Serve Hot!

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Dal Palak

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