Indian Dhaal Palak “Dal pulse in Spinach”

Dhaal Palak, famous in the Indian Cuisine and can be served with Naan (Indian bread) or Rice. I have decided to share my version of making Indian Dhaal Palak, but in no means it is an authentic Indian version.

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Servings: 5 – 6

Ingredients:

  • 1 cup (250ml) Pigeon Pea Lentils Dal (Yellow pulses Dal)
  • 20 Spinach leaves (Palak) chopped
  • 40cl of water

Spices:

  • 1 1/2 tsp of vegetable oil or clarified butter (ghee)
  • 5 Curry leaves
  • 2 chopped tomatoes 
  • 1 tsp of Coriander powder
  • 1 chopped onions
  • 2 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 1 tsp  Vegetable Curry powder (Optional)
  • 1/4 tsp of Garam Masala
  • 1/2 tsp of Methi seeds
  • 2 Bay leaves
  • 1 Red Chilli (Optional)
  • 1 Dried Red Chilli (Optional)
  • 5cl of water
  • 4 slices of Lemon

Preparations

1) Cook dhaal in pressure cooker with 40cl of water, 1 tsp of turmeric powder and bay leaves on medium heat. Wait until 5 whistles.

2) Meanwhile, preheat a pan with vegetable oil or ghee,  add chopped onions and tomatoes. Sauteed until onions become lightly browned. Add the chillies, cumin and methi seeds, coriander powder, vegetable curry powder, curry leaves, garam masala and 5cl of water.

3) Allow them to cook for 3minutes, and now the Spinach is ready to go in. Add salt (quantity based as per your preferences) and 1 tsp of turmeric powder. Mix well and sauté for 4 minutes.

4) Add the cooked dhaal, together with its water into the pan. Blend well with the spinach and let cook for another 2 minutes on medium heat, lid covered.

5) Sprinkle some fresh chopped coriander and slices of lemon on top

I hope you will enjoy this recipe. Till then Happy cooking 🙂

Don’t forget to like & comment and follow my blog 🙂

 

 

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