Dal Palak /Palak Dal Recipe | How to make Dal Palak | Spinach Dal Recipe
Easy gravy with Palak (Indian spinach) and moong lentils
- 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
- Ghee/butter/oil- 1 tbsp
- Cumin seeds - 1 tsp
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.
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.