Receta Dal palak recipe – How to make dal palak (spinach dal) recipes – vegetarian recipes

by charulata

Dal palak is a simple and easy dal recipe made with spinach leaves and lentils and tempered with mild spices.  This dal goes well with steamed rice and rotis.  Ghee when used for tempering gives a nice flavor and aroma to the dish. Dal palak is quick to make as it needs only basic ingredients easily available at home.  Spinach leaves and moong dal when added makes the dal nutritious as it is packed with vitamins and minerals. Prep Time : 15 mins Cook Time : 15 mins Servings :  4 persons North Indian cuisine INGREDIENTS Palak/spinach leaves – 2 cups Moong dal – 1/2 cup Onion – 1 Tomato – 1 Green chillies – 2 Garlic cloves – 2 Ginger – 1/2 inch small piece Ghee or oil – 2 tablespoons Cumin seeds – 1/2 teaspoon Turmeric powder -1/4 teaspoon Garam masala – 1/2 teaspoon Salt to taste HOW TO MAKE OR PREPARE DAL PALAK RECIPE Remove the stem of the palak leaves.  Wash the palak leaves thoroughly to remove the impurities and mud if any. Heat a pan on medium flame.  Add the palak leaves, garlic cloves, ginger and green chillies.  Cook till the palak leaves shrink in size. Once cooled down, grind the mixture to a smooth paste.  Keep it aside.  Add enough water and 1/4 turmeric powder to the moong dal and pressure cook upto  3 whistles.  Set aside. Heat 2 tablespoons of oil or ghee in a pan on medium flame.  Add cumin seeds and fry till light brown in colour.  Add chopped onions and saute till they become transparent.  Then add chopped tomatoes and salt.  Mix well. Cook till the tomatoes become little soft.  Add the ground palak mixture and combine together. Add the mashed dal and  garam masala and mix again. Add little water and adjust to dal consistency.  Check for salt and add if required.  Simmer the dal for 4-5 minutes on a low flame.  Switch off the flame.  Tasty dal is ready to be served. NOTES/TIPS You can also use masoor dal instead of moong dal for this recipe. Squeeze a teaspoon of lemon juice before serving the dal. Add green chillies according to the spiciness required by you. Soak the moong dal for half an hour.  This helps to cook the dal faster.   Related RecipesMethi matar malai recipe – How to make methi malai matar recipe – side dish for rotisAloo capsicum recipe – How to make alu capsicum recipe – side dish for rotisAloo gobi dry sabzi recipe – How to make aloo gobi sabzi recipe – side dish for rotisAloo gobi matar recipe – How to make aloo gobhi matar recipe – side dish for rotisSmall onion curry or ulli theeyal recipe – How to make small onion curry recipe – Indian curriesPotato kurma recipe – How to make aloo kurma recipe – side dish for rotis/purisTomato sambar recipe – How to make tomato or thakkali sambar recipe – tomato sambar for idli and dosaMethi chole recipe – How to make methi chole or methi chana recipe – North Indian recipesMaharashtrian kadhi recipe – How to make maharashtrian kadhi recipe – kadhi recipesChana dal fry recipe – How to make punjabi chana dal recipe – dal recipes