Uttar Pradesh Style Satpaita Dal Recipe
Satpaita Dal is a quintessential winter recipe from Uttar Pradesh, offering the ultimate comfort and warmth during chilly days. This hearty dal is a nourishing combination of mixed lentils, spinach, and a mouthwatering garlic tadka, creating a wholesome, flavorful dish that is perfect for a cozy family meal. Rich in proteins and fiber, this dish is not only gluten-free but also packed with the goodness of spinach and various lentils, making it a nourishing addition to your winter menu. Traditionally served with rice, this dal is an absolute delight that provides comfort and satisfaction in every bite.
Cuisine: Uttar Pradesh
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1/2 cup |
| White Urad Dal (Split) | 1/4 cup |
| Spinach Leaves (Palak) | 1/2 kg |
| Onion (finely chopped) | 1 |
| Tomatoes (finely chopped) | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Ginger Garlic Paste | 1/2 tablespoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Whole Black Peppercorns (crushed) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Green Chillies (minced) | 3 |
| Bay leaves (Tej Patta) | 2 |
| Oil (as required) | As needed |
| Salt | To taste |
For the Tadka:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Garlic (crushed) | 4 cloves |
| Asafoetida (Hing) | A pinch |
| Green Chillies (slit) | 2 |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4-6
Instructions
-
Soaking Lentils:
Begin by soaking the Chana dal and White Urad dal overnight. This softens the lentils and helps in quicker cooking the next day. -
Preparing Spinach:
Clean the spinach leaves thoroughly and blanch them in hot water for 2-3 minutes. Once blanched, grind the spinach into a smooth paste using a mixer grinder. Set aside. -
Cooking the Base:
Heat oil in a pressure cooker pan over medium heat. Add the bay leaves and chopped onions once the oil is hot enough. Sauté the onions until they turn light brown and soft. -
Adding Spices:
Stir in the ginger-garlic paste, minced green chilies, chopped tomatoes, salt, and all the dry spices, except garam masala powder. Cook for a few minutes until the mixture is well blended and the tomatoes become soft. -
Adding Lentils:
Drain the soaked lentils and add them to the masala. Stir well to combine. Allow the mixture to cook for a minute or two until the sides of the pressure cooker start to release some oil, indicating it is cooked well. -
Incorporating Spinach Paste:
Now, add the spinach paste to the lentil mixture and stir thoroughly. Cook for an additional 5 minutes on medium heat, allowing the flavors to meld together. -
Cooking Under Pressure:
Add the garam masala powder and enough water to achieve the desired consistency for the dal. Close the lid of the pressure cooker and cook for 3-4 whistles. Afterward, turn off the heat and let the cooker cool down naturally. -
Making the Tadka:
In a small frying pan, heat ghee over medium heat. Once hot, add the cumin seeds, garlic, asafoetida, and slit green chilies. When the ingredients sputter and become aromatic, turn off the heat and pour the tadka over the cooked dal. Give it a gentle swirl to mix the flavors. -
Serving:
Serve your piping hot Uttar Pradesh Style Satpaita Dal with steamed rice, quick cauliflower sabzi (Phool Gobi Sabzi), and soft phulkas for a complete and satisfying meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 200 kcal |
| Protein | 12g |
| Carbohydrates | 30g |
| Fiber | 8g |
| Fat | 8g |
| Sodium | 250mg |
| Potassium | 400mg |
This Uttar Pradesh Style Satpaita Dal is not only rich in protein but also an excellent source of fiber and vitamins, making it a perfect choice for a wholesome and comforting winter meal. Enjoy the delightful flavors of this traditional recipe with your loved ones!
