Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic)
Lahsuni Palak Dal, a flavorful and nutritious North Indian dish, combines yellow split moong dal with the goodness of spinach, all enriched with the deep aroma of garlic. The fusion of spices and the earthy flavor of lentils creates a wholesome meal that is both comforting and healthy. This delightful recipe is not only high in protein but also a powerhouse of vitamins and minerals, thanks to the inclusion of fresh spinach. The dal pairs wonderfully with either chapati (flatbread) or steamed rice, making it the perfect addition to any lunch spread. Whether you’re looking for a simple weekday dinner or a special dish for a Sunday brunch, this easy-to-make Lahsuni Palak Dal will surely delight your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/2 cup |
| Spinach Leaves (Palak), finely chopped | 150 grams |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Oil | 1 teaspoon |
| Ghee | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Garlic, finely chopped | 5 cloves |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Instructions
Step 1: Cooking the Dal
Start by cooking the yellow moong dal until it becomes soft and tender. Begin by rinsing the dal thoroughly under cold water. Next, place the dal in a pressure cooker. Add salt and about 3 cups of water to the dal, ensuring it’s submerged well. Close the lid of the pressure cooker, place the weight on top, and cook on medium-high heat until you hear one whistle. Once the first whistle is heard, reduce the heat to low and let it simmer for 3 to 4 minutes. After this, turn off the heat and allow the pressure to naturally release. The dal will continue to cook even as the pressure cooker cools down. Once the pressure has released, open the lid, and gently whisk the dal until smooth. Set it aside for the next step.
Step 2: Cooking the Spinach
In a heavy-bottomed saucepan, heat the ghee over medium heat. Add the finely chopped spinach to the pan. To this, add the turmeric powder, red chilli powder, cumin powder, and salt. Stir the mixture well, and sauté the spinach over low to medium heat until it is fully cooked and wilted. The spinach will shrink down as it cooks, releasing its natural juices. Continue sautéing until the spinach softens and the spices infuse into the greens.
Step 3: Combining Dal and Spinach
Once the spinach is fully cooked, add the previously prepared dal into the saucepan with the spinach. Stir the mixture to combine thoroughly. Allow the dal and spinach to come to a quick boil together. This gives the dish a nice, uniform flavor. After the boil, turn off the heat and transfer the Lahsuni Palak Dal into a serving bowl.
Step 4: Preparing the Garlic Tadka
For the garlic tadka (tempering), heat the remaining ghee in a small pan over medium heat. Add the cumin seeds to the pan and allow them to sizzle for a few seconds. Then, add the finely chopped garlic and sauté until it turns lightly golden brown and releases a fragrant aroma. Be cautious not to burn the garlic, as it can turn bitter. Once the garlic is sautéed to perfection, pour this aromatic tadka over the prepared dal and spinach.
Step 5: Serving the Lahsuni Palak Dal
Serve the Lahsuni Palak Dal hot, paired with phulka (Indian flatbread) or steamed rice for a complete and satisfying meal. This dish not only tastes amazing but also provides a balance of protein, fiber, and essential nutrients, making it an ideal choice for both vegetarians and health-conscious individuals.
Allergen Information
- Contains: Dairy (ghee)
- Gluten-Free: Yes (if served with gluten-free rice)
- Vegan: Can be made vegan by substituting ghee with vegetable oil or a vegan butter alternative.
- Soy-Free: Yes
- Nut-Free: Yes
Dietary Preferences
- High Protein Vegetarian: This recipe is an excellent source of plant-based protein due to the inclusion of moong dal.
- Gluten-Free: The recipe is naturally gluten-free, especially when paired with rice or gluten-free flatbreads.
- Vegan Option Available: By replacing ghee with vegetable oil, this recipe can easily be adapted for a vegan diet.
- Rich in Fiber and Nutrients: The spinach adds essential vitamins like vitamin K, A, and C, along with minerals such as iron and magnesium.
Advice
- For a more robust flavor, you can sauté the garlic until it becomes golden brown and crispy before adding it to the tadka. This will add extra depth to the dish.
- If you prefer a spicier dish, increase the amount of red chili powder or add a green chili while cooking the spinach.
- For a creamier texture, you can blend the dal once it’s cooked to create a smooth, velvety consistency.
- The dish can also be prepared ahead of time and stored in the fridge for up to 2-3 days, making it perfect for meal prep.
Conclusion
Lahsuni Palak Dal is the perfect combination of taste, nutrition, and ease. Its vibrant green color, infused with garlic and aromatic spices, creates a comforting and satisfying meal. Ideal for busy weeknights or relaxed Sunday lunches, this dish is sure to become a favorite in your culinary repertoire. Try it out and experience the flavors of North India in the comfort of your own kitchen!
