Spinach Dal / Dal Palak
Ingredients (Serves 6)
- Moong dal – 3/4 cup (I used a mix of moong dal, tuvar dal and masoor dal)
- Turmeric powder – 1/2 tsp
Water – 1 – 1 1/4 cup or as needed
Oil – 1 tsp
- Spinach / palak – 2 cups, finely chopped
Salt – To taste
- Ghee – 1 tbsp
Oil – 1 tbsp
- Onion – 3/4 cup, finely chopped
Ginger – 1 tbsp, finely chopped
Garlic – 1 tbsp, finely chopped
Green chilies – 3, diagonally sliced
- Hing – 1 pinch
- Tomato – 2 ripe, roughly chopped and pureed
- Turmeric powder – 1/4 tsp
Coriander powder – 1.5 tsp
Cumin powder – 1/2 tsp
Kitchen king masala powder or garam masla powder – 1 tsp
Chat masala powder – 1/4 – 1/2 tsp or to taste
- Cilantro – 2 tbsp, finely chopped
Kasoori methi – 1/2 tsp
- Hot water – 3/4 cup
- Salt – To taste
- Ghee – 2 tsp
Cumin seeds – 1 pinch
Dry red chilies – 2, broken
1. Pressure cook dal adding enough water (around 1 cup), turmeric powder and 1 tsp oil for 1 whistle. Open the cooker after 10 minutes and add 2 cups chopped spinach and salt. Cook for 1 whistle.
2. Blend 2 chopped tomatoes in the large jar of a blender.
3. Heat 1 tbsp oil + 1 tbsp ghee in a kadai over medium-high heat. Add onion, ginger, garlic, green chilies and cook till onion turns light golden. Add ground tomatoes, bring to a boil and cook covered for 6 – 8 minutes, stirring occasionally until oil separates. Add turmeric powder, chili powder, coriander powder, cumin powder, kitchen king masala powder and chat masala powder. Cook for a minute over low heat. Add cilantro and kasoori methi. Cook for a minute. Add cooked dal and mix well. Add 1/2 cup hot water, if it is very thick. Cook for a few minutes and switch off. You can add 2 tsp butter, for extra taste.
For smoky flavor – Heat a charcoal over flame for a few minutes and place inside a small steel bowl. Place the bowl inside dal carefully and pour 1 – 2 tsp of ghee over it. Immediately cover the pan with lid. Remove charcoal bowl after 3 – 4 minutes. It will give it a very nice flavor.
4. Heat 2 tsp ghee in a small kadai. Splutter cumin seeds and fry dry red chilies. Pour this over the dal. Sprinkle chopped cilantro and add little lemon juice, if preferred. Dal Palak is ready. Serve after 10 minutes with rice/chapathi/naan etc.