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. 

Moong Dal Tadka (Split Green Gram Lentil Curry)

 

                  It is a well known fact that Lentils are full of proteins and fibre and is a must-have in many homes. Here I bring to you a very flavorful dal that is very popular in most restaurants. So check out my version of this simple Moong Dal Tadka.

         Tastes awesome with rice and I am sure it is a comfort food for many. I like having it with steamed rice and some pickles and papad to go with it. It tastes heavenly. It can be had with any Indian bread too, along with some onion and a drizzle of some lime juice. So check out the step by step pictorial recipe to prepare this great comfort food. 

• 1/2 cup split moong dal, soaked for 30 minutes, rinse & drain
• 1 onion, chopped
• 1 inch ginger, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 2 green chilies, slit
• 1/4 cup milk
• 1/2 tsp. garam masala powder
• 2 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1 tbsp. garlic, chopped
• 1/4 tsp. asafoetida
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

         Boil the dal in 1 & 1/2 cups water along with onion, tomato, ginger, salt and turmeric powder for 5-6 whistles.

          Add kasuri methi, green chilies, garam masala powder and milk. Simmer for 1-2 minutes on a low to medium flame. Keep aside.

         Heat ghee in a pan and temper with cumin seeds, garlic and asafoetida. Sauté till light brown and switch off the flame.

          Then add the Kashmiri red chili powder and give it a stir. Immediately pour this tempering over the cooked dal.
        
          Add lime juice and garnish with coriander leaves. Serve with hot steamed rice or any Indian bread like naan, tandoori roti, paratha or chapatti. 

                      Boil the dal in 1 & 1/2 cups water along with onion, tomato, ginger, salt

                      and turmeric powder for 5-6 whistles.

                                  The boiled dal.

                      Add kasuri methi, green chilies, garam masala powder & milk. Simmer 

                       for 1-2 minutes on a low to medium flame. Keep aside.

                        Heat ghee in a pan & temper with cumin seeds, garlic & asafoetida. 

                        Sauté till light brown & switch off the flame. Add the Kashmiri red

                        chili powder & give it a stir. Pour this tempering over the cooked dal.

        

                                 Add lime juice & garnish with coriander leaves. 

                    Serve with hot steamed rice or any Indian bread like naan, tandoori roti, 

                    paratha or chapatti. 

Spring Onion Dal

          A simple dal-chawal is my ultimate comfort food. So here I prepared spring onion dal. There is nothing fancy about this dal. It is just a simple homemade style lentil preparation made with some spring onion and tuvar dal (pigeon pea lentil). 

          It is cooked with few basic ingredients that is easily available in the kitchen. This yummy side dish goes absolutely well if paired with any form of rice preparation or Indian bread for a wholesome meal. So check the step by step pictorial recipe to prepare it. 

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2-3 bunches of spring onion, chopped 
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tbsp. red chili powder
• 1 tsp. sambar powder
• 1 tomato, chopped
• 1 tsp. coriander leaves, chopped

          Pressure cook the soaked lentils along with the chopped spring onion and turmeric powder in 1 & 1/2 cups water for 5-6 whistles.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the onion, curry leaves, ginger, garlic and asafoetida. Saute till light brown. 

          Add red chili powder, sambar powder and coriander powder. Mix everything well and add the tomatoes. Stir fry till it is mashed. 

           Now add the boiled dal and salt. Simmer on a low flame for 4-5 minutes. Switch off the flame and serve, garnished with coriander leaves. 

                      Pressure cook soaked lentils along with chopped spring onion & turmeric
                      powder in 1 1/2 cups water for 5-6 whistles.

                      Heat oil & temper with mustard seeds. Then add onion, curry leaves, 
                      ginger, garlic & asafoetida. Sauté till light brown. 

                       Add red chili powder, sambar powder & coriander powder. Mix well.

                       Add the tomatoes. Stir fry till it is mashed. 

                      Add boiled dal & salt. Simmer on a low flame for 4-5 minutes. 

                                Serve, garnished with coriander leaves. 

Roasted Urad Dal Fry

           If you have got tired of having only tuvar, moong, chana and masoor dal, then do try this roasted urad dal fry for a change. I do sometimes go in for this type of dal which can be enjoyed with rice or chapattis. It simply turns out delicious and wholesome. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup split urad dal (Black Gram), dry roasted & soaked in water for 30 minutes
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. mustard oil + 1 tsp. 
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee (clarified butter)
• 1-2 tbsp. coriander leaves, chopped

          Pressure cook the roasted urad dal in 1 & 1/2 cups water, onion, green chilies, turmeric powder, ginger and 1 tsp. oil for 4-5 whistles. Whisk slightly and keep aside.

         Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the ginger-garlic paste. Sauté for a few seconds.

          Add the boiled dal and salt to taste. Simmer on a medium flame for 2-3 minutes. Add ghee and coriander leaves. Mix well and switch of the flame. Serve with rice or chapatis. 

                                Dry roast lentil & soak for 30 minutes.

                      Pressure cook roasted urad dal in 1 & 1/2 cups water, onion, green
                      chilies, turmeric powder, ginger & 1 tsp. oil for 4-5 whistles. Whisk
                      slightly & keep aside.

                                Heat oil & temper with panch phoron & asafoetida. 

                   After it stops spluttering, add ginger-garlic paste. Sauté for a few seconds.

                    Add boiled dal & salt to taste. Simmer on a medium flame for 2-3 min. 

                              Add ghee & coriander leaves. Mix well & switch of the flame.

                                  Serve with rice or chapatis. 

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.