Dal Palak Recipe with Moong & Masoor Dal
Experience the delightful blend of flavors and nutrition with this Dal Palak Recipe with Moong & Masoor Dal, a quintessential dish from North Indian cuisine that not only serves as a wholesome side dish but also brings a burst of color and taste to your dining table. The vibrant green of the spinach (palak) combined with the earthy notes of lentils (moong and masoor) makes this dish a true delight for both the eyes and the palate. Perfectly paired with steamed rice or traditional Tawa Parathas, this recipe offers a high-protein vegetarian option that’s as nourishing as it is delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/2 cup |
| Masoor Dal (Whole) | 1/2 cup |
| Spinach Leaves (Palak) – chopped and steamed | 250 grams |
| Tomato – finely chopped | 1 |
| Ginger – grated | 1 inch |
| Turmeric powder (Haldi) | 1 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chillies | 2 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Fat | 6 g |
| Sodium | 300 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
To embark on making this flavorful Dal Palak, start by preparing the lentils, which will serve as the foundation for this dish. For this, utilize a pressure cooker, adding 3 cups of water to ensure the lentils are well cooked and tender.
Next, focus on the spinach and spices. You have two methods to achieve this: either sauté the spinach in a saucepan or opt for the quicker pressure cooker method. For the pressure cooker, heat 1 teaspoon of oil within the cooker. Once heated, add the grated ginger, finely chopped tomatoes, turmeric powder, cumin powder, garam masala powder, salt, and the chopped spinach. Stir all the ingredients to ensure they are well combined.
Once everything is mixed together, cover the pressure cooker and place the weight on top. Cook until you hear one whistle. After the first whistle, promptly turn off the heat and carefully place the pressure cooker under cold running water to release the pressure quickly. This technique preserves the fresh green color and nutrients of the spinach, ensuring it doesn’t overcook.
Now that your lentils and spinach are ready, if your pressure cooker has ample space, gently add the cooked lentils into the spinach mixture. Stir well to combine and bring the Dal Palak to a quick boil, allowing the flavors to meld beautifully.
The final touch is the seasoning. In a small saucepan, heat 1 tablespoon of ghee and add 1/2 teaspoon of cumin seeds and 2 dry red chillies. Roast these ingredients until they begin to crackle and sizzle, releasing their aromatic essence. Pour this sizzling seasoning over the Dal Palak and stir gently to mix.
Serve your delightful Dal Palak warm, making it a perfect companion for steamed rice, fluffy Paneer Pulav, or traditional Tawa Parathas. For a fresh and zesty finish, slice some onions, squeeze in a bit of lemon juice, toss with a pinch of salt, and serve it alongside the Dal Palak. This combination not only elevates the taste but adds a refreshing crunch to the meal, creating a truly delicious dining experience that’s sure to satisfy your family and friends alike. Enjoy!
