Dal Palak Recipe – A Hearty North Indian Lentil and Spinach Delight
Dal Palak, a warm and comforting dish, brings together the wholesome goodness of lentils and the nutritional richness of spinach. This flavorful North Indian recipe is perfect for a cozy dinner and can easily be paired with hot tawa parathas, spinach raita, and a fresh kachumber salad. It’s vegetarian, hearty, and packed with essential nutrients, making it an excellent choice for those who enjoy wholesome, nutritious meals. Let’s dive into how you can make this tasty dish at home.
Ingredients for Dal Palak
| Ingredients | Quantity |
|---|---|
| Yellow Moong Dal (Pili Moong Dal) | 1/2 cup |
| Masoor Dal (Red Lentils) | 1/2 cup |
| Spinach (Palak) – Finely chopped and boiled | 250 grams |
| Tomato – Finely chopped | 1 |
| Ginger – Mashed | 1-inch piece |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Salt | As per taste |
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chilies | 2 |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 230 |
| Carbohydrates | 33g |
| Protein | 14g |
| Fat | 8g |
| Fiber | 8g |
| Vitamin A | 6000 IU |
| Iron | 3.2mg |
| Sodium | 200mg |
| Cholesterol | 10mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Serving Size
- Servings: 2 (Perfect for a small family or two servings with generous portions)
Cuisine
- Cuisine: North Indian
- Course: Main Course
- Diet: Vegetarian
Instructions to Prepare Dal Palak
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Cooking the Lentils:
- Start by washing the yellow moong dal and masoor dal thoroughly under cold water. Combine both types of lentils in a pressure cooker with about 3 cups of water.
- Cook the lentils on medium-high heat. After one whistle, lower the heat and cook for about 5-7 minutes. If you’re using a regular pot, allow the lentils to simmer until soft, which could take around 20-25 minutes.
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Cooking the Spinach:
- For the spinach (palak), you have two options for cooking:
- Pressure Cooker Method: You can add the spinach directly to the pressure cooker with the lentils and cook for one whistle.
- Pan Method: If you prefer cooking in a pan, heat a little oil in a kadai (wok), then add the spinach and cook it until it wilts down and becomes soft (this may take about 5-7 minutes).
- For the spinach (palak), you have two options for cooking:
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Prepare the Base:
- In the same pressure cooker (or a separate pot), heat 1 tablespoon of ghee over medium heat. Once the ghee is warm, add 1/2 teaspoon of cumin seeds and let them crackle.
- Add mashed ginger and chopped tomatoes into the ghee and sauté for about 2 minutes or until the tomatoes soften.
- Stir in turmeric powder, cumin powder, garam masala powder, and salt. Mix well and cook the spices for another 1-2 minutes.
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Combine Lentils and Spinach:
- Once the lentils are cooked, gently mash them using the back of a spoon or a masher for a smooth texture.
- Add the cooked spinach to the cooked dal (lentils). Stir well and let the mixture simmer for 5-10 minutes on low heat, allowing the flavors to meld together.
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Prepare the Tempering (Tadka):
- In a small tempering pan, heat 1 tablespoon of ghee. Add 2 dry red chilies and 1/2 teaspoon cumin seeds. Let the tempering sizzle for a minute.
- Pour this tempering over the cooked dal palak and mix gently.
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Serving:
- Serve your Dal Palak hot with tawa paratha, a side of spinach raita, and a refreshing kachumber salad for a balanced meal. You can also enjoy it with steamed rice for a more traditional meal.
Tips for Making the Perfect Dal Palak:
- Spinach Selection: Choose fresh spinach for the best flavor. If using frozen spinach, ensure it’s thawed and well-drained to avoid excess moisture.
- Lentil Variations: While yellow moong dal and masoor dal are commonly used, feel free to experiment with toor dal (arhar dal) or chana dal for a different texture and flavor profile.
- Tempering Variations: You can enhance the tempering by adding a pinch of asafoetida (hing) or garlic for a deeper flavor.
- Vegan Version: Substitute ghee with olive oil or coconut oil to make this dish vegan-friendly.
Serving Suggestions:
Dal Palak is a versatile dish that can be paired with various accompaniments. In the colder months, enjoy it with tawa parathas, stuffed parathas, or even simple roti. A side of kachumber salad made with tomatoes, cucumbers, onions, and a squeeze of lime complements the richness of the dal. For a cooler accompaniment, serve spinach raita or yogurt with a dash of cumin powder and chili for a delightful contrast.
Dal Palak is not just a simple recipe; it’s a flavorful, nutritious, and satisfying dish that brings comfort with every spoonful. Packed with proteins, fiber, and essential vitamins, this dish can easily become a family favorite, especially during the cooler months. Enjoy this easy-to-make North Indian delicacy with your loved ones!
