July 7, 2007

Dal Palak

A simple, nutritious dal that goes well with rice and rotis alike. If you have cleaned spinach ready, this dal is ready in a jiffy. Else, it can be a bit of a pain.


½ cup Toor Dal, washed
1 bunch Spinach, cleaned and chopped
1 tsp Oil
1 Onion, sliced
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
¼ tsp Asafoetida
½ tsp Chilli Powder
¼ tsp Turmeric Powder
1 tsp Green Chilli paste
1 tsp Ginger Paste
½ tsp Coriander Powder
½ tsp Cumin Powder
Salt to taste

Heat the oil in a pressure pan. Add the mustard, cumin and asafoetida. When the mustard splutters, add the onions, ginger and chilli pastes and fry for a couple of minutes. Add the chilli, turmeric, coriander and cumin powders and fry for a minute more. Add the chopped spinach, dal and salt. Fry for a 1-2 minutes and add 1.5 cups of water. Cover and cook for 3-4 whistles. When the pressure is released, open the cooker and mix the dal well. Serve
with rice or rotis.

If you like thicker dal, or would like to make this as a side dish rather than a runny dal, reduce the amount of water in the recipe.

This is one of my entries to the RCI: Punjabi Cuisine which is being guest hosted by Richa of As Dear As Salt.

1 comment:

Chitra said...

Heyyy, tried Dal palak today for lunch. Came out really well. Thanks a tonne :)