Dry Palak Dal Sabzi Recipe
Sukhi Dal Palak Ki Sabzi, a simple and nutritious dish from the kitchens of Andhra Pradesh, is a delightful blend of toor dal (arhar dal) and fresh spinach. Often referred to as Podi Pappu in Andhra households, this dish is cherished for its unique flavor, which pairs beautifully with both roti and rice. The preparation involves a minimalistic yet aromatic technique, making it a perfect weeknight dinner option. It’s not only delicious but also high in protein, making it an ideal choice for vegetarians looking for a fulfilling meal.
Cuisine: Andhra
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach | 250 grams |
| Toor Dal (Arhar Dal) | 1/2 cup |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Red Chilies | 2, chopped |
| Salt | As per taste |
| Red Chili Powder | 1/2 teaspoon |
| Oil | As required |
| Cumin Seeds | 1/4 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 9 g |
| Carbohydrates | 32 g |
| Fat | 4 g |
| Fiber | 7 g |
| Sodium | Varies with salt |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 2-3 people
Instructions
-
Prepare the Ingredients:
Wash the spinach thoroughly and chop it finely. Set it aside for later use. Take 1/2 cup of toor dal and wash it thoroughly. Place the dal in a pot with 1/2 cup of water, and cook it until it becomes soft but remains slightly firm (about 10-12 minutes). -
-
Tempering the Spices:
Heat a tablespoon of oil in a pan over medium heat. Once the oil is hot, add 1/4 teaspoon cumin seeds and sauté for about 5 seconds until they release their aroma. Follow with chopped red chilies and garlic, allowing them to fry for another 10 seconds. -
Cooking the Onion:
Add the finely chopped onion to the pan. Cook the onions on medium heat, stirring occasionally, until they soften and turn translucent (about 5-7 minutes). -
Adding Spinach:
Once the onions are cooked, add the chopped spinach along with a pinch of turmeric powder. Stir well to combine. Cook the spinach until it wilts down and reduces in size (approximately 5-7 minutes). -
Seasoning the Sabzi:
Add salt as per your taste, and let the spinach cook for an additional 5-6 minutes. You’ll notice the spinach will start to blend well with the onions and spices. -
Incorporating the Dal:
Once the spinach is fully cooked, add the cooked toor dal to the pan. Mix everything together and let it simmer for 5 more minutes, allowing the flavors to meld together. -
Final Touches:
Sprinkle 1/2 teaspoon of red chili powder for a dash of spice, and stir to evenly distribute the flavors. Let it cook for an additional 2 minutes before turning off the heat. Optionally, you can finish with a sprinkle of garam masala for added warmth and fragrance. -
Serving Suggestions:
Serve this delightful Sukhi Dal Palak Sabzi hot, ideally with boondi raita and soft phulkas for a wholesome meal.
Tips and Variations:
- Lentil Swap: While toor dal is traditionally used, you can swap it with moong dal for a lighter version of the dish.
- Spice Level: Adjust the quantity of red chilies and red chili powder according to your preference for spiciness.
- Garnishing: For added flavor, garnish the dish with a sprinkle of fresh coriander leaves before serving.
This Dry Palak Dal Sabzi brings the goodness of spinach and lentils together in a satisfying way. Whether served with rice or roti, it’s a comforting dish that packs both nutrition and taste in every bite.
