Dal Palak Recipe
Dal palak is a classic Indian dish that combines the goodness of lentils and spinach is not only a flavourful delight but also a nutritional powerhouse. Packed with protien, fibre, and essential vitamins this recipe offers a balanced meal that caters to both taste and health.
Dal Palak Recipe
Dal palak is a classic Indian dish that combines the goodness of lentils and spinach is not only a flavourful delight but also a nutritional powerhouse.
- 1 cup split yellow lentils (toor dal, washed and soaked)
- 2 cups fresh spinach leaves (washed and chopped)
- 1 large onion (finely chopped)
- 2 tomatoes (finely chopped)
- 3-4 cloves of garlic (minced)
- 1- inch piece of ginger (grated)
- 1 green chili (chopped (adjust to taste))
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons cooking oil or ghee
- Water (as needed)
Preparation:
- Wash the split yellow lentils (toor dal) thoroughly and soak them in water for about 15-20 minutes. Drain before using.
- Chop the spinach leaves, onion, tomatoes, garlic, and green chili. Grate the ginger.
Cooking:
- In a pressure cooker or a deep pot, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add minced garlic, grated ginger, and green chili. Sauté for another 2 minutes until the raw aroma disappears.
- Toss in the chopped tomatoes and cook until they soften and the oil starts to separate.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute.
- Add the soaked and drained lentils to the mixture and sauté for a couple of minutes.
- Pour in enough water to cover the lentils and bring to a boil. If using a pressure cooker, close the lid and cook for about 3 whistles. If using a pot, cover and cook until the lentils are soft and cooked through.
- Once the lentils are cooked, add the chopped spinach leaves. Stir and cook for an additional 5 minutes until the spinach wilts and blends with the lentils.
Finishing Touches:
- Check the consistency of the dal. If it’s too thick, add some water to achieve your desired consistency.
- Adjust the salt and seasonings if needed.
Serving:
- Serve the delicious Dal Palak hot with steamed rice or Indian bread (roti, naan).
- Garnish with a dollop of ghee for added flavor and richness.
Nutritional Values (per serving):
- Calories: 180 kcal
- Carbohydrates: 30 g
- Protein: 10 g
- Fat: 3 g
- Fiber: 8 g
- Iron: 2.5 mg
- Vitamin A: 3500 IU
- Vitamin C: 20 mg
Final Thoughts:
Dal Palak is not just a meal; it’s a wholesome experience that combines flavors, textures, and nutrition in each bite. This recipe is a testament to the fact that healthy food can be incredibly delicious. With the perfect blend of lentils and spinach, Dal Palak stands as a remarkable dish that offers a satisfying culinary journey while ensuring you receive a balanced dose of essential nutrients.
