Dal Palak Recipe with Moong & Masoor Dal: A Wholesome North Indian Delight
Dal Palak, a beloved dish in North Indian cuisine, is an immensely nutritious and heartwarming recipe that blends fresh spinach (palak) with protein-packed lentils, making it a perfect side dish to complement your meals. The earthy flavor of the yellow moong dal and masoor dal combined with the vibrant green spinach creates a rich, flavorful experience. Enhanced by the aromatic spices and a ghee tadka (seasoning) of cumin and red chilies, Dal Palak becomes a truly satisfying, healthy, and wholesome treat.
This recipe is not only packed with essential proteins and minerals but is also a great option for those following a vegetarian or high-protein diet. The use of fresh spinach offers an abundance of vitamins, and the lentils make this dish a hearty source of plant-based protein. Whether paired with warm steamed rice, tawa parathas, or paneer pulav, this dish will elevate your weeknight dinners with its unique combination of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/2 cup |
| Masoor Dal (Whole) | 1/2 cup |
| Spinach Leaves (Palak), chopped & 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 |
For the seasoning (Tadka):
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chillies | 2 |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fiber | 8 g |
| Fat | 5 g |
| Sodium | 320 mg |
| Vitamin A | 2450 IU |
| Vitamin C | 12 mg |
| Iron | 2.5 mg |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Serves: 4
Instructions
Step 1: Cooking the Lentils (Dal)
- Prepare the Dal: Begin by cooking the yellow moong dal and masoor dal in a pressure cooker. Add the lentils to the cooker with 3 cups of water. Close the lid, and cook for about 4-5 whistles (or according to your pressure cooker’s instructions). Once done, set the dal aside.
Step 2: Cooking the Spinach
There are two methods to cook the spinach (palak) – Pressure Cooker Method (faster) or Saucepan Method. Below, we describe the pressure cooker method for its quickness and efficiency.
- Pressure Cooker Method for Spinach:
- Heat a teaspoon of oil in the pressure cooker.
- Add the grated ginger, finely chopped tomato, turmeric powder, cumin powder, garam masala powder, and salt to the cooker.
- Stir to combine and cook for 2-3 minutes until the tomatoes soften.
- Add the chopped spinach and mix well.
- Close the pressure cooker lid and cook on medium heat for 1 whistle.
- Once the pressure cooker whistles, turn off the heat and place the cooker under cold running water to release the pressure. This ensures the spinach stays fresh and green.
Saucepan Method:
If you prefer using a saucepan, heat the oil and sauté the ginger, tomato, and spices. Add the spinach and cover the pan, cooking it on low heat until the spinach wilts and softens.
Step 3: Combining Lentils and Spinach
- Mix the Dal and Spinach: Once both the dal and spinach are ready, add the cooked dal into the cooked spinach. Stir well to combine the two. Let it simmer on low heat for a few minutes to allow the flavors to meld together.
Step 4: Preparing the Tadka (Seasoning)
-
Make the Tadka: In a small saucepan, heat 1 tablespoon of ghee. Add the cumin seeds and dry red chilies to the ghee. Let the seeds crackle and sizzle for a few seconds. This will release their flavors and infuse the ghee with a warm, aromatic taste.
-
Add the Tadka to the Dal: Pour the ghee seasoning over the dal and spinach mixture. Stir gently to ensure that the tadka is evenly distributed, adding a burst of flavor to the dish.
Step 5: Serving
- Serve Hot: Serve the Dal Palak hot with steamed basmati rice, tawa parathas, or Paneer Pulav for a complete meal. For a refreshing touch, serve with a side of onion slices and a squeeze of lemon. The combination of the earthy dal, vibrant spinach, and aromatic seasoning creates a delightful balance of flavors that everyone will enjoy.
Tips & Variations:
- Spicy Variation: If you prefer a spicier dal palak, you can add a couple of green chilies along with the ginger while cooking the spinach.
- Creamier Texture: For a richer texture, you can add a spoonful of fresh cream or a dollop of yogurt towards the end of cooking.
- Adding Other Vegetables: Feel free to incorporate other vegetables like carrots or peas along with the spinach to make it even more nutritious.
- Vegan Option: For a vegan variation, replace the ghee with vegetable oil.
Why You’ll Love This Dal Palak Recipe:
Dal Palak with Moong & Masoor Dal is the epitome of comfort food that’s not only wholesome but also incredibly versatile. Its beautiful green color from the spinach is visually appealing, and the combination of soft lentils and tender spinach creates a delicious harmony of textures. The added seasoning elevates the dish, giving it a warm, aromatic flavor that pairs perfectly with any type of bread or rice.
This dish is a great choice for anyone looking for a nutrient-packed vegetarian meal that is easy to prepare, rich in protein, and deeply satisfying. Whether you’re a vegetarian or simply love exploring the vibrant flavors of North Indian cuisine, Dal Palak will quickly become a favorite in your kitchen.
Enjoy this delightful Dal Palak recipe with Moong and Masoor Dal, and make every meal a nourishing celebration of taste and health!
