Dry Palak Dal Sabzi Recipe: A Delicious Andhra Delight
Dry Palak Dal Sabzi, an authentic and nutritious dish from the heart of Andhra cuisine, is a perfect combination of protein-rich Toor Dal (Split Arhar Dal) and the vibrant, leafy goodness of Spinach (Palak). This high-protein, vegetarian recipe offers a wonderful balance of flavors, with a subtle heat from red chilies and an aromatic depth from cumin and garam masala. It’s a comforting yet light dish that’s ideal for pairing with steamed rice, phulka, or whole wheat lachha paratha. The dish’s simplicity and deliciousness make it an excellent choice for a wholesome dinner.
Ingredients for Dry Palak Dal Sabzi
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 250 grams |
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Fresh Red Chilies | 2, chopped |
| Salt | As required |
| Red Chilli Powder | 1/2 teaspoon |
| Sunflower Oil | As required |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~190 kcal |
| Protein | ~10 grams |
| Carbohydrates | ~30 grams |
| Fat | ~5 grams |
| Fiber | ~6 grams |
| Sodium | Varies with salt added |
| Calcium | ~70 mg |
| Iron | ~3.5 mg |
Note: Nutritional values are approximate and may vary depending on exact ingredient proportions and serving sizes.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: Andhra
Course: Dinner
Diet: High Protein Vegetarian
Instructions for Making Dry Palak Dal Sabzi
1. Prep the Spinach and Dal
Begin by thoroughly washing the spinach leaves (palak) under running water to remove any dirt. After washing, finely chop the spinach and set it aside.
Next, wash Toor Dal (split arhar dal) and cook it with half a cup of water. Ensure the water-to-dal ratio is about 1:1, so the dal is half-cooked and soft, but not mushy. Keep aside.
2. Prepare the Flavor Base
Heat a wok (kadhai) or large pan over medium heat. Add a generous amount of sunflower oil to coat the base. Once the oil heats up, add cumin seeds (jeera) and let them splutter, releasing their aromatic oils into the pan.
Next, toss in the finely chopped garlic and fresh red chilies. Stir them around for a few seconds until they release their fragrance, being careful not to burn the garlic.
3. Cook the Onion and Spinach
Add the finely chopped onion to the pan and sauté until the onions turn soft and translucent. Stir occasionally to avoid burning. Once the onions are cooked, add the chopped spinach to the pan along with turmeric powder. Stir everything together, ensuring the spinach wilts down. Add salt to taste, and continue to stir the mixture for 5 to 6 minutes or until the spinach is fully cooked and tender.
4. Combine the Dal with Spinach
Once the spinach is cooked, add the half-cooked Toor Dal to the pan. Mix everything together, ensuring that the dal and spinach are well integrated. Let this mixture cook for 5 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
5. Finish with Spices
After 5 minutes, add the red chili powder to the mixture and stir well to combine. At this point, check the consistency of the dal. It should be slightly dry but still moist. Continue to cook for a couple of minutes to allow the flavors to meld together.
6. Add Garam Masala and Serve
To finish, sprinkle a pinch of garam masala over the dal-spinach mixture and stir it in well. Allow the dish to cook for a further 2 minutes, letting the spices infuse into the dal. Once done, switch off the flame.
Serve your Dry Palak Dal Sabzi hot with freshly steamed rice, soft phulka (Indian flatbread), or whole wheat lachha paratha for a wholesome meal.
Tips for the Perfect Dry Palak Dal Sabzi
-
Toor Dal Cooking Tip: Ensure the Toor Dal is cooked just right—half-cooked, soft, but not mushy. If the dal becomes too soft, it may turn into a mushy texture that might not work well for this dry version.
-
Adjusting Spice Levels: You can adjust the heat by increasing or reducing the number of red chilies and red chili powder based on your preference.
-
Adding Tang: If you like a tangy kick in your dal sabzi, you can squeeze a little lemon juice towards the end of cooking.
-
Garam Masala: For the most authentic flavor, try using homemade garam masala instead of a store-bought version. This will add a deeper, more complex flavor to the dish.
Why You Should Try Dry Palak Dal Sabzi
This Dry Palak Dal Sabzi is a wonderful vegetarian dish that’s not only high in protein but also packed with iron, fiber, and essential vitamins from the spinach. The earthy taste of Toor Dal blends harmoniously with the slight bitterness of spinach, while the aromatic garam masala adds depth to the dish.
For anyone following a vegetarian diet or looking to increase their intake of plant-based proteins, this recipe makes for a fulfilling meal. Plus, it’s quick to prepare, making it a perfect choice for busy weeknights.
Whether you’re new to Andhra cuisine or have been savoring it for years, this dish will surely become a regular in your dinner rotation. Enjoy the wholesome, satisfying taste of Dry Palak Dal Sabzi with your loved ones!
