Dal Palak Recipe


1 Medium Bunch Spinach
1/2 cup Split Yellow Gram
1 Cup water
3/4 Tea spoon salt or as required
1/4 Tea spoon Turmeric
1 to 1 1/2 Tablespoon Ghee
2 Dry Red chillies
6 to 7 Curry leaves
1 Green chilli finely chopped
1 Medium Size Onion finely chopped
1/4 Tea spoon Asafoetida
11/2 Table spoon Garlic chopped
1/2  Table spoon Ginger chopped
1 1/2 Tomato finely chopped
1 Tsp Kashmiri Red chilly powder
1/2 Tsp Coriander powder
1/4 Tsp Roasted cumin powder
1/4 Tsp Garam Masala powder
1 Table spoonGhee
1/2 Tea spoon Mustard seed
1/2 Tea spoon Cumin seed
1/2 Tea spoon Coriander seeds
1 Kashmiri Red chilli
6 to 7 Curry leaves
1/4 Teaspoon Kashmiri Red chilly powder

2 to 3 Table spoon Green coriander leaves finely chopped
1 1/2 Tsp Lemon juice

Soak the dal for an hour. Break off the spinach leaves from the stem and wash under running water. In hot water, blanch the leaves for two minutes and then remove and run under cold water. Puree the spinach leaves and set aside. In a pressure cooker add the spinach and all the ingredients ( not tadka items). Pressure cook for two whistles. Remove and set aside to cool. When cool heat the ghee and add the tadka items. Always add the mustard seeds first in hot ghee and make sure they crackle or else they will taste bitter. Garnish with chopped coriander leaves and add a bit of lemon juice if you like. 

Spread the love ♥
Continue Reading