Dal Palak.

Dal Palak Recipe / Dal Palak Dhaba Style / Palak Dal Recipe.
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Dal Palak Recipe / Dal Palak Dhaba Style / Palak Dal Recipe / Spinach Dal / Indian Lentil and Spinach Curry.

This Dal Palak is very easy and a simple dish to make.
Dhaba Style Dal Palak is a perfect one dish recipe that will help you to cook a side dish very fast and it goes well with Chapathi or Basmathi Ricei. Palak dal popularly known as Dal Palak or Spinach Dal is a tasty combination of Spinach and Lentils. Let us see how to make Dal Palak.




This is a comforting lentil soup with spinach mixed in it for extra nutrition. Dal Palak is a Vegan & gluten-free recipe. It packs the nutrition of lentil and spinach.

Generally we use Moong Dal to make this Dal Palak, though Toor Dal or Masoor Dal also can be used or a combination of all these dals can be used. It doesn’t need many spices like we use in other Indian curries.

Lentils always have been and always will be the comfort food, which provide you load of proteins. It is a staple food of India. Each parts of India have its own version of cooking each kind of dal. The recipe calls for all those basic ingredients and probably you may have these in your pantry.

If you are looking for more Recipes using different kinds of Lentils, then Click Here

This one is a very inviting dish you can make on a very tiring day. You can include this as part of your growing diet. I have to admit that I simply love this Dal Palak. We had an incredible and delicious meal with steaming Basmathi Rice. It goes well with Chappathi too.

Let us see how to make Dal Palak.

Servings: 4

Ingredients for Dhaba Style Dal Palak:

Cherupayar Parippu / Moong Dal – ½ cup
Spinach – 2 cups packed
Onion – 1 small, chopped
Garlic – 4, finely chopped
Green Chillies – 2, slit
Tomato – 1 small, chopped
Turmeric powder – ½ tsp.
Chilli powder – ½ tsp.
Cumin seeds – ¼ tsp.
Lemon juice – 1 tsp. (optional)
Salt – To taste
Ghee/ Oil – 1 tbsp.

How to Make Dal Palak:

Dry roast Moong Dal on medium heat till it gets golden colour. Transfer to a pressure cooker, add 3 cups of water and little salt and cook on high flame till the first whistle and reduce the flame and cook for another 5 whistles. Keep it closed for 15 mins. Open the cooker and keep aside.

Heat Oil in a pan. Splutter Cumin Seeds. Add Onion, Garlic and Green Chillies. Sauté it until Onion turns golden. Next add Turmeric Powder and Chilli Powder. Sauté it for few minutes. Add the chopped Tomatoes. Sauté till it is soft. Next add the chopped Spinach. Sauté this until the spinach wilts. It may take about three minutes. Now add the cooked Dal and mix. Add little Salt too. Check the salt and add if necessary. Cover the pan with its lid and cook on low flame for about five minutes. Next add the Lemon Juice and mix.
Switch off the stove and serve it with Chappathi or Basmathi Rice.

My Recipe Notes on Dal Palak:

1. You can use only Moong Dal or Toor dal or only Masoor or in equal quantities of all the three.
2. The quantity of water and time required for cooking for different lentils vary. Keep that in mind while cooking dal.
3. For a speedy process, you can make dal ready in advance and refrigerate it. So, need to do only the rest of the cooking.
4. When water gets reduced after cooking dal and if you find it’s too thick, you can add boiled water to loosen it and cook it till it
gets soft. If it is too thin, then let it boil for some more time till it thickens.
5. All lentils have to be soaked minimum for 30 minutes which make it cook fast.
6. Be careful while adding salt, because we added salt while cooking Moong dal in the pressure cooker.
7. Adjust the green chillies as per your tolerance level.
8. If you want, you can add Garam masala powder – ¼ tsp. I didn’t add.

Happy Cooking.. Cheers.. Seena.

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ദാൽ പാലക് റെസിപ്പി / दाल पालक.




Calories: 189 / 1 cup

Description

Dal Palak is a perfect one dish recipe that will help you to cook a side dish very fast and it goes well with Chapathi or Basmathi Rice.

Keywords: Dal palak, dal, palak, recipes, lentil, north indian dishes, healthy, dhaba style, spinach.

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