Palak Dal or Dal Palak is a very popular dish of North India. Palak /Spinach is cooked along with Split Pigeon peas and the fragrant and flavourful Dal is enjoyed both with Rice or with Roti. Though some people prefer using oil to season the dish, I prefer using Ghee/clarified butter, as it adds to the taste!
Ingredients :
- 125 gms ArharDal/Split Pigeon peas
- One small bunch of Spinach
- 1 tomato
- 1 large onion
- 5 cloves of garlic
- 1 inch piece of ginger
- 2 green chillies
- 1 tsp Chilly powder
- 1/4 tsp Haldi /Turmeric powder
- 1 tbsp Coriander powder
- 1/4 tsp Jeera/Cumin powder
- 4 tbsps Coriander leaves
- 3 tbsps Ghee/clarified butter
- 1 tsp Jeera/Cumin seeds
- Juice of half a Lemon
- Salt
Method :
Wash and pressure cook the Dal. Churn and keep aside. Chop the Palak roughly. Chop the onions and tomatoes fine. Grate the garlic and ginger. Mince the green chillies. Chop the coriander leaves extremely fine. Heat the Ghee in a pan. Add the Cumin seeds and after they splutter add the chopped onions, grated garlic and ginger and the minced green chillies. Roast till translucent. Drop in the Chilly, Turmeric, Coriander and Cumin powders and toss. Add the chopped Palak and salt. Sauté till the Palak wilts. Drop in the tomatoes and cook till they are mushy. Add the churned, Dal and boil well. Garnish with coriander leaves and a drizzle of Lemon juice.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
