It is also called Dal Palak. Palak = spinach. It is an Indian dish made with spinach, lentils, and spices.
Ingredients:
- 1 cup Toor dal (split pigeon peas)
- 1 cup spinach- washed and chopped
- Garlic- small pieces
- Ginger paste
- 1 tbs oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Salt
- 2-3 Green chilies or dried red chilies
- 1 tsp lemon juice
- 1/8 tsp Hing (asafoetida)
Method:
- Wash, drain Toor dal.
- Add double the water to it and pressure cook.
- You can use a pressure cooker (medium flame, 3 vigils) or instant pot (pressure cook for 15 min) or on the stovetop (until it cooks well).
- Mash the cooked dal and keep it aside.
- Take a cooking pot. Add oil and heat it.
- Add mustard seeds, cumin seeds and let them crackle.
- Add hing, garlic, ginger paste, and saute until rawness goes away.
- Then add green chilies (either slit vertically or cut into small pieces) or pieces of dried red chilies.
- Add chopped spinach and mix well. Cover the lid.
- Add turmeric powder, salt to it.
- Once spinach begins to sweat, add mashed dal and mix well.
- Add water to it to get desired consistency.
- Add lemon juice.
- Spinach does not need a long time to cook.
- When dal reaches the desired consistency, turn off the stove.
- Serve hot spinach dal with rice or roti (Indian flatbread).
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