Dal Palak Recipe: A Comforting North Indian Delight
Dal Palak, a quintessential dish from North India, is both nutritious and flavorful, offering a perfect blend of healthy greens and protein-rich lentils. Rich in vitamins, minerals, and proteins, this dish is packed with the goodness of spinach (palak) and lentils, making it an ideal option for a hearty dinner. With the added goodness of ghee and aromatic spices, Dal Palak is the ultimate comfort food for those cold winter evenings or for any meal that calls for warmth and richness. Here’s a step-by-step guide to make this mouthwatering dish at home.
Dal Palak Recipe Overview
| Cuisine | North Indian Recipes |
|---|---|
| Course | Dinner |
| Diet | Vegetarian |
| Preparation Time | 10 minutes |
| Cooking Time | 40 minutes |
Ingredients for Dal Palak
| Ingredient | Quantity |
|---|---|
| Yellow moong dal | 1/2 cup |
| Masoor dal | 1/2 cup |
| Spinach (finely chopped, boiled) | 250 grams |
| Tomato (finely chopped) | 1 |
| Ginger (grated) | 1 inch |
| Turmeric powder | 1 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Cumin seeds | 1/2 teaspoon |
| Dried red chillies | 2 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 8g |
| Carbohydrates | 25g |
| Fiber | 6g |
| Fat | 4g |
| Sodium | 300mg |
(Nutritional values are approximate and may vary depending on ingredient brands and cooking methods.)
Step-by-Step Instructions to Prepare Dal Palak
Step 1: Cook the Lentils (Dal)
To start with, wash the yellow moong dal and masoor dal thoroughly. In a pressure cooker, add the dal and 3 cups of water. Cook the lentils for about 3-4 whistles on medium heat or until they are soft and fully cooked. You can adjust the water quantity to achieve your desired consistency for the dal. Once cooked, set the dal aside.
Step 2: Cook the Spinach
While the dal is cooking, prepare the spinach. You can either cook the spinach in a pressure cooker or lightly sauté it in a pan with a bit of oil. If using the pressure cooker, cook the spinach for one whistle, ensuring it retains its bright green color. If you prefer to cook it in a pan, simply sauté the spinach in a little oil, stirring occasionally, until it wilts and becomes soft. Set the spinach aside once done.
Step 3: Prepare the Tempering (Tadka)
In a separate tempering pan, heat 1 tablespoon of ghee over medium heat. Once the ghee is hot, add cumin seeds and dried red chillies. Let them fry for a few seconds until they become fragrant. The tempering is an essential step, as it adds a rich flavor to the dish.
Step 4: Combine Dal and Spinach
Now, add the cooked spinach to the pressure-cooked lentils. Stir everything together well. Add turmeric powder, cumin powder, garam masala powder, and salt to taste. Let the dal and spinach mixture simmer for a few minutes on low heat so the flavors can meld together. Adjust the consistency by adding water if needed.
Step 5: Add the Tempering
Once the dal and spinach are combined and boiling, pour the hot tempering (prepared in Step 3) over the mixture. Stir it well to incorporate the flavors from the ghee, cumin seeds, and dried red chillies. The tempering elevates the taste and aroma of the dish, giving it a rich, smoky flavor.
Step 6: Final Touches
Allow the Dal Palak to simmer for another 5-10 minutes, allowing all the ingredients to meld together. You can adjust the seasoning if required by adding extra salt or spices according to your preference.
Step 7: Serve
Dal Palak is now ready to serve! Serve it hot with Tawa Parathas (Indian flatbread), Palak Raita, and Kachumber Salad for a wholesome meal. It’s a perfect winter comfort dish, providing warmth and nutrition.
Pro Tips for a Perfect Dal Palak:
- Lentil Variation: Feel free to experiment with different lentils. You can also use toor dal or chana dal along with yellow moong and masoor dal for a more complex flavor.
- Spinach Cooking Tip: To keep the spinach vibrant green, ensure you don’t overcook it. If using a pressure cooker, make sure to place the lid under cold water after the first whistle to release the pressure and avoid overcooking.
- For Extra Flavor: You can add a squeeze of fresh lemon juice to Dal Palak just before serving for a refreshing tangy twist.
Conclusion:
Dal Palak is a perfect balance of nutrition and flavor. The combination of protein-rich lentils and nutrient-packed spinach, tempered with aromatic spices and ghee, creates a dish that’s both satisfying and delicious. Whether you’re serving it for a family dinner or a special gathering, this hearty dish is sure to become a favorite.
Enjoy your homemade Dal Palak with warm Tawa Parathas, and embrace the warmth of North Indian flavors!
