This is a simple homemade style Palak Dal (spinach lentil) that is popular in most of the regions of India but with slight variations in the method of cooking and in the choice of ingredients. Today I bring to you the South Indian version.
Whatever way this dal-spinach combo is cooked, it simply tastes delicious. It is equally healthy and nutritious as it is loaded with iron and proteins which is very essential for a well balanced diet. Enjoy it with rice or chapattis for a satisfying and a wholesome meal. Please check below a step by step guide with pictures to prepares it.
- 1 cup tuvar (split pigeon lentil) dal
- 2 bunches spinach, chopped
- 2 tbsp. oil
- 1 onion, chopped
- 1 sprig curry leaves
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida (hing)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 red chili powder (opt)
- 1 tsp. tamarind paste
- 1 tbsp. garlic, chopped
Soak the dal for 30 minutes. Then pressure cook along with the chopped spinach and 2 cups water for 3-4 whistles. When the steam is released, give it a whisk and keep aside.
Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, add the asafoetida followed by the onion and curry leaves. Saute till light brown.
Add the boiled dal, tamarind paste, salt, turmeric powder and sambar powder. Simmer on medium flame for 2-3 minutes.
Heat the remaining oil and fry the garlic till it changes colour. Switch off the flame and add the red chili powder. Mix well and immediately pour this tempering over the cooked dal. Serve hot with rice or chapattis.
Temper the oil with mustard seeds & asafoetida. Let it splutter.
Add the onion and curry leaves. Saute till light brown.
powder. Adjust water if needed & simmer for 2-3 minutes.
Temper the oil with chopped garlic and saute till it changes colour.
Switch off the flame and add the red chili powder. Mix well and pour
this tempering on the prepared dal.