Dal Palak (Spinach)

Dal Palak

Dal Palak
Dal Palak

Description –

Dal palak is nutritious and delicious in taste. Tuar dal is boiled with palak and tempered in ghee.Ghee adds richness and delicious taste to this recipe. This is the quickest and easiest way to prepare dal palak.

Dal is rich in protein and palak is rich in iron. Hence this dish makes a wholesome bowl full of nutrition and health. This dish is a good way to serve palak to kids in a different way.
It goes well with steamed rice, jeera rice, roti or paratha.

Soaking Time – 20 Mins
Preparation Time – 10 Mins
Cooking Time – 20 – 25 Mins

Ingredients –

• Tuar Dal – 1 Cup
• Palak (Spinach) – 1 Cup
• Water – 2 Cups
• Tomato – 1 Medium size
• Ghee (Clarified butter) – 2 Tbsp
• Whole Red chili – 1 No.
• Red chili powder – 1 Tsp
• Turmeric powder- ½ Tsp
• Cumin Seeds – 1/2 Tsp
• Asafoetida – ¼ Tsp
• Salt to taste
• Coriander leaves to garnish (optional)

Method –
Preparation –
• Rinse and wash tuar dal under running water.
• In a bowl add tuar dal with 2 cups of water. Cover and soak for approx. 20 mins.
• Wash and finely chop palak. Keep aside.
Cooking/Boiling Tuar dal –
• Pressure cook tuar dal with salt and turmeric powder, in 2 cups of water. Cook for 2 whistle. This will take approx. 5 – 10 minutes.
• When the pressure/steam is released completely by itself, open the cooker lid and check if dal is cooked. Dal should be soft enough to mash easily in between fingers.
• Add chopped palak and whole tomato to dal. Cook for 1 more whistle.
• When steamed is released on its own open the pressure cooker.
For Tempering –
• Heat ghee in a small heavy bottom kadai. Add cumin seeds and allow to splutter.
• Add asafetida and whole red chili.
• Separate boiled tomato from dal and add it to ghee. Mash tomato using spoon.
• Add red chili powder and salt. Mix well.
• Cook till ghee starts separating from tomato. Add tempering to dal.
• Cover and simmer for 5 mins to infuse all the flavours together with dal. Stir in between.
• Garnish with coriander leaves (optional).
• Serve hot with rice or roti. (Steamed Rice Recipe), (Garlic Rice Recipe), (Ajwain Paratha Recipe)

Step by Step pictures –

Tips and Tricks –

• Do not cover the lid while preparing tempering.
• In case you forgot to soak dal, use directly after washing and cook for some extra 5 mins.

Facts about Palak (Spinach) –

Health benefits & Nutritional Value-
• Spinach is store house for many phyto-nutrients that have health promotional and disease prevention properties. Its high in fibre content helps in gastrointestinal issues.
• Very low in calories and fats (100 g of raw leaves provide just 23 calories). Its leaves hold good amount of soluble dietary fiberRich in calcium, phosphorus, potassium, iron and magnesium.
• Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C, and flavonoid poly phenolic antioxidants such as lutein and beta-carotene.
History & Origin –
• Spinach is thought to have originated in ancient Persia (modern Iran and neighboring countries).
Fun Fact –
• Just half a cup of raw spinach counts as 1 of the 5 servings of fruits and vegetables you should eat a day.

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