Paalak Dal

Recipe for Paalak Dal

What is unique about Paalak Dal? 

(Lentil and Spinach Dal )

A wholesome daal recipe made of split pigeon peas and spinach, this mouth-watering Indian dish makes for an ideal dinner recipe along with Indian Rotis or flatbread. This recipe is popularly served by the motorway road-side dhabas of India. Best served hot with typical Dhaba style salad made from onion rings garnished with lemon juice, salt, and black pepper Palak Daal or Daal Bhaji is sure to tingle your taste buds.

The recipe is made unique but tempering ghee or clarified butter with cumin seeds, finely chopped green chillies and garlic at the end to add extra aroma and flavor to this dish !!

Ingredients for Paalak Dal

Baby Spinach – 400 gms
Split pigeon peas(Toor dal) – 2 small cups
Oil – 4 tablespoons
Cumin seeds ( jeera ) – 1 teaspoon
Green chili – 1 finely chopped
Onion – 1 medium, finely chopped
Turmeric- 1 teaspoon
Salt to taste
Ginger garlic paste- 1/2 a teaspoon
Chili powder – 1-2 teaspoon
Tamarind paste – 3-4 teaspoon
Coriander- 10-12 twigs, finely chopped

Mint – 2 teaspoon – finely chopped

Method to cook Paalak Dal

In a small pressure cooker, wash the lentils
Pressure cook the lentils for 3-4 whistles on medium flame by adding enough water so that its level is slightly above the level of the dal

After the cooker cools down, blend the dal to a smooth purée like consistency with the help of a hand blender

Leave this puréed daal aside for later use
Next, wash the spinach and chop it finely
In a medium-sized pot or pan, drizzle in the oil and add the cumin seeds and green chilies

As the oil begins to temper add in the chopped onion and fry until translucent 

At this point add in the turmeric, salt, ginger-garlic paste, and chili powder and cook on low flame for 1-2 minutes
Now add in the chopped spinach and cook for another 5 minutes till it begins to give off the excess water

Next, add the puréed lentils, tamarind paste, and 2 glasses of water
Give the ingredients a good mix and leave the contents to simmer on low flame for 20-25 minutes 

As the dal starts to bubble switch off the flame and serve hot garnished with coriander

Great to go with Rotis or plain rice, for that added extra taste add in some clarified butter to the daal or simply smear some onto the Rotis!

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