Dal Palak /Palak Dal Recipe | How to make Dal Palak | Spinach Dal Recipe

I love palak greens(Indian Spinach) not only for the nutritional benefits but also for the unique taste and flavor. It provides whole lot of health benefits including controlling diabetics,prevents cancer and good for eyes too. The other thing I like about the palak is cleaning part is very easy compared to other greens!

We have tasted this dal Palak recipe in a dhaba and we loved the taste. So tried to replicate the same in home and to our surprise the recipe came close to the one we tasted in the restaurant. It goes well with steamed rice and Chapati/roti. Let's see the recipe.

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Dal Palak /Palak Dal Recipe | How to make Dal Palak | Spinach Dal Recipe

Easy gravy with Palak (Indian spinach) and moong lentils

Course Lentils

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Kalyani

Ingredients

• Palak leaves - 2 cups loosely packed
• Green chillies - 3
• Small Onions - 1/4 cup or big onion - 1 medium sized
• Tomato - 1 medium sized
• Ginger & garlic paste - 1/2 tsp
• Moong dal - 1/2 cup
• Red chilli Powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Salt - as required
• Sugar - a pinch optional

To Temper

• Ghee/butter/oil- 1 tbsp
• Cumin seeds - 1 tsp

Instructions

Preparation

• Take the palak leaves from the stem and wash it twice in running water. Chop the onions, tomatoes finely and split the green chilles. Set aside. Wash moong dal and pressure cook it with a cup of water for 3 whistles. Mash it well using a laddle and keep aside.
• Saute the cleaned palak leaves and green chillies in 1/2 tsp of oil until the leaves shrink in volume. Cool down and grind it to the smooth paste. Set aside.

Method

• Heat ghee in a pan and add cuming seeds. Fry them until cumin seeds cracks. Add onions now along with ginger garlic paste and saute them well.
• Once the onions becomes transparent, add the tomatoes in. Fry the tomatoes until it becomes mushy and soft. Then add the palak green chilli paste, sugar, red chilli powder, garam masala powder and salt. Mix everything together.
• Cook the gravy for five minutes until the palak slightly changes it colour. Then add the cooked moong dal and mix it well. Add water if the gravy becomes thick.
• Boil the gravy in medium low flame for five minutes or until done. Switch off the flame once done.

Nutrition

Serving: 4g

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Preparation :

1. Take the palak leaves from the stem and wash it twice in running water. Chop the onions, tomatoes finely and split the green chilles. Set aside. Wash moong dal and pressure cook it with a cup of water for 3 whistles. Mash it well using a laddle and keep aside.

2. Saute the cleaned palak leaves and green chillies in 1/2 tsp of oil until the leaves shrink in volume. Cool down and grind it to the smooth paste. Set aside.

Procedure :

1. Heat ghee in a pan and add cumin seeds. Fry them until cumin seeds cracks. Add onions now along with ginger garlic paste and saute them well.

2. Once the onions becomes transparent, add the tomatoes in. Fry the tomatoes until it becomes mushy and soft. Then add the palak green chilli paste, sugar, red chilli powder, garam masala powder and salt. Mix everything together.

3. Cook the gravy for five minutes until the palak slightly changes it color. Then add the cooked moong dal and mix it well. Add water if the gravy becomes thick.

4. Boil the gravy in medium low flame for five minutes or until done. Switch off the flame once done.

The healthy palak dal is ready! Serve it with hot steamed rice and any sidedish of your choice! Tastes yum!

Notes:

1. Instead of sauteing the Palak leaves, you can boil them in a cup of water for five minutes and can proceed with the remaining steps.