Dhaba Style Dal Palak Recipe
A delightful dish that captures the essence of rustic Indian cuisine, Dhaba Style Dal Palak is a wholesome and comforting lentil preparation enriched with the vibrant flavors of spinach. This recipe is perfect for a hearty lunch or dinner, offering a rich source of protein and nutrients, and it beautifully pairs with roti or steamed rice. Here’s how to make this classic dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Pigeon Peas) | 1 cup |
| Spinach (Palak) | 1 cup |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Green Chilies | 3, slit |
| Ginger | 1 tablespoon, grated |
| Garlic | 1 tablespoon + 1 teaspoon (for tempering) |
| Oil | 1 tablespoon |
| Ghee | 1 tablespoon |
| Cumin Seeds | 1 teaspoon |
| Mustard Seeds | ½ teaspoon |
| Dried Red Chilies | 2, broken |
| Turmeric Powder | ¼ teaspoon |
| Red Chili Powder | 1 teaspoon |
| Salt | To taste |
| Asafoetida (Hing) | A pinch |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Fat | 6 g |
| Iron | 3 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
Instructions
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Prepare the Lentils: Begin by thoroughly washing the arhar dal (split pigeon peas) 2-3 times under running water until the water runs clear. Soak the lentils in water for about 20 minutes to soften them, which will aid in quicker cooking.
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Cook the Lentils: Transfer the soaked lentils to a pressure cooker. Add enough water to cover the lentils, along with salt and turmeric powder to taste. Seal the cooker and cook for about 2-3 whistles until the lentils are soft and fully cooked. Once done, set aside.
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Prepare the Spinach: While the lentils are cooking, wash the spinach leaves thoroughly under cold water. Remove any tough stems, then chop the leaves finely and keep them aside.
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Sauté the Aromatics: In a large pan or kadai, heat 1 tablespoon of ghee and ½ tablespoon of oil over medium heat. Once hot, add the cumin seeds and let them sizzle for about 10 seconds until fragrant. Follow with the grated ginger and minced garlic (reserve 1 teaspoon for later). Sauté for 1 minute until the raw aroma dissipates.
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Add Onions and Chilies: Next, add the chopped onion and slit green chilies to the pan. Cook the mixture until the onions become translucent and turn golden brown, stirring occasionally to avoid burning.
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Incorporate Tomatoes: Add the finely chopped tomatoes and stir well. Cook until the tomatoes soften and blend into the mixture, about 3-4 minutes.
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Add Spinach: Stir in the chopped spinach and cook for an additional 2-3 minutes until it wilts down. This enhances the flavor and reduces its volume.
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Season the Mixture: Sprinkle in the turmeric powder, red chili powder, and salt. Mix everything thoroughly and let it cook for another minute, allowing the spices to meld.
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Combine with Lentils: Add the cooked lentils to the spinach mixture, stirring to combine well. Adjust the consistency by adding a little water if necessary, and let it simmer for about 4-5 minutes on low heat. This will help the flavors to blend beautifully.
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Prepare the Tempering: In a small pan, heat a bit of oil over medium heat. Add the mustard seeds and let them pop for about 10 seconds. Add the reserved minced garlic and sauté until it turns golden brown. Then, add the asafoetida and broken dried red chilies, cooking for another 20 seconds before removing from heat.
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Finish the Dish: Pour this aromatic tempering over the dal palak and give it a gentle stir to incorporate. This finishing touch elevates the dish with an additional layer of flavor.
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Serve: Serve the Dhaba Style Dal Palak hot, accompanied by a side of Sew Tomato Vegetable and Khuba Roti for a fulfilling meal.
Tips for a Perfect Dhaba Style Dal Palak
- Fresh Ingredients: Use fresh spinach and quality lentils for the best flavor and nutrition.
- Adjust Spiciness: Modify the number of green chilies according to your heat preference.
- Ghee vs. Oil: Ghee adds a rich flavor characteristic of dhaba-style cooking, but you can adjust the ratio of ghee to oil as per your taste.
Indulge in the rustic flavors of Dhaba Style Dal Palak and bring the warmth of North Indian cuisine to your dining table. This hearty dish is not just a treat for the palate but also a wholesome addition to your meal, showcasing the beauty of lentils and greens in a simple yet delightful preparation. Enjoy!
