Mixed Dal Palak

 

                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 prepared with mixed lentils. You may add some sambar / rasam powder to make it more flavorful.

                Whichever 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 any Indian flat bread for a satisfying and a wholesome meal. So check out the step by step pictorial recipe to prepare it.

Ingredients - 

• 1/2 cup mixed lentil, soaked for an hour
• 1 bunch of spinach, chopped
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• salt to taste
• 1/4 tsp. tamarind pulp
• coriander leaves, to garnish

Tempering - 

• 1-2 tbsp. ghee
• 2 dry red chilies
• 1 tbsp. garlic, chopped
• 1 sprig curry leaves
• 1 tsp. Kashmiri red chili powder

          Pressure cook the dal in 1 & 1/2 cups water for 2-3 whistles. Mash well and keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds.

          Add the onion and stir fry till light brown. Then add the ginger-garlic paste, turmeric powder, roasted coriander & cumin powder. Drizzle some water and sauté for a minute.

          Now add the chopped spinach and sauté till it is nicely wilted and cooked well. 

          Add the boiled dal, salt to taste and tamarind pulp. Give it a mix and adjust the consistency by adding more water if needed.

          Simmer on a low flame for 4-5 minutes. When done, switch off the flame and transfer to a serving dish.

          For the tempering - Heat ghee in a tadka pan and fry the dry red chilies, garlic and curry leaves till the garlic changes colour.

          Now switch off the flame and add the red chili powder. Give it a mix and immediately pour it over the cooked dal. 

           Garnish with coriander leaves and enjoy with hot steamed rice or any Indian flat bread. 

          

Pressure cook the dal in 1 & 1/2 cups water for 2-3 whistles. Mash well & keep aside. 

Heat oil & temper with mustard seeds, cumin seeds & asafoetida. Sauté for a few seconds.

                        Add the onion and stir fry till light brown. 

Add ginger-garlic paste, turmeric powder, roasted coriander & cumin powder. 

Drizzle some water and sauté for a minute.

        Add the chopped spinach & sauté till it is nicely wilted & cooked well. 

Add the boiled dal, salt to taste & tamarind pulp. Give it a mix and adjust the consistency by adding more water if needed. Simmer on a low flame for 4-5 minutes. When done, switch off the flame & transfer to a serving dish.

Heat ghee in a tadka pan & fry dry red chilies, garlic & curry leaves till the garlic changes colour. Switch off the flame & add red chili powder. Give it a mix.

                  Immediately pour it over the cooked dal. 

Garnish with coriander leaves & enjoy with hot steamed rice or any Indian flat bread. 

Palak Dal (Spinach Lentil - South Indian Style)

          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. So check out the step by step pictorial recipe to prepare it.
          

• 1/2 cup tuvar (split pigeon lentil) dal
• 1 bunch 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. tamarind paste
• 1 tsp. red chili powder
• 1 tbsp. garlic, chopped

          Soak the dal for 30 minutes. Then pressure cook along with the chopped spinach and 1 cup 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. Sauté till light brown.

         Add the boiled dal, tamarind paste, salt, turmeric powder and sambar powder. Add more water if needed.

          Simmer on medium flame for 2-3 minutes. When done, transfer to a serving dish.

          For the tempering - 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 oil with mustard seeds & asafoetida. Let it splutter.

                                 Add onion & curry leaves. Sauté till light brown.

                  Add boiled dal, salt, turmeric powder, tamarind paste & sambar powder.
                  Adjust water if needed & simmer for 2-3 minutes. When done, transfer to

                  a serving dish.

                  Temper oil with chopped garlic. Sauté till it changes colour. Switch off 
                  flame & add red chili powder. Mix well & pour this tempering on the dal.