Uttar Pradesh Style Satpaita Dal Recipe: A Hearty and Flavorful Dish
This rich and comforting dish from Uttar Pradesh, India, combines a variety of lentils and vibrant spinach, creating a perfect blend of flavors and textures. The recipe for Uttar Pradesh Style Satpaita Dal brings together hearty Chana Dal (Bengal gram), Urad Dal, and fresh Spinach (Palak), along with aromatic spices like cumin, coriander, and garam masala. This dish is perfect as a side dish for your meals, served with warm steamed rice, phulka, and a simple vegetable side like Quick Cauliflower Sabzi. Whether you’re a novice or experienced cook, this recipe will transport your taste buds to the heart of Northern India!
Ingredients
Below are the ingredients for making Uttar Pradesh Style Satpaita Dal:
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 1/2 cup |
| White Urad Dal (Split) | 1/4 cup |
| Spinach Leaves (Palak) | 1/2 kg |
| Onion | 1, finely chopped |
| Tomatoes | 2, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Ginger Garlic Paste | 1/2 tablespoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Whole Black Peppercorns (crushed) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Green Chillies (minced) | 3 |
| Bay Leaves (Tej Patta) | 2 |
| Sunflower Oil | As required |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Garlic (crushed) | 4 cloves |
| Asafoetida (Hing) | 1 pinch |
| Green Chillies (slit) | 2 |
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 17 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Fiber | 12 g |
| Sodium | 210 mg |
| Cholesterol | 0 mg |
Instructions
To make the Uttar Pradesh Style Satpaita Dal, follow these detailed steps for a flavorful and nourishing experience:
Step 1: Prepare the Lentils
Begin by soaking the Chana Dal and White Urad Dal overnight in plenty of water. This step is crucial as it softens the lentils, ensuring they cook faster and have a smooth texture when combined with the spinach.
Step 2: Clean and Prepare Spinach
While the lentils are soaking, clean the spinach leaves thoroughly to remove any dirt or grit. Next, blanch the spinach in hot water for 1-2 minutes until they soften. Drain the water and grind the spinach into a smooth paste using a mixer grinder. This spinach paste will lend a rich green color and subtle sweetness to the dal.
Step 3: Sauté the Aromatics
Heat sunflower oil in a pressure cooker or a deep pan. Once the oil is hot, add bay leaves and finely chopped onions. Sauté them until the onions turn a light brown, releasing their sweetness and fragrance.
Step 4: Add Ginger-Garlic and Spices
Add the ginger-garlic paste and minced green chillies to the pan. Stir and let the mixture cook for 1-2 minutes until fragrant. Then, add the finely chopped tomatoes, salt, turmeric powder, cumin powder, coriander powder, crushed black peppercorns, and red chilli powder. Cook the masala (spice mixture) on medium heat for 5-7 minutes until the tomatoes soften and the oil starts to separate from the spices.
Step 5: Cook the Lentils
Drain the soaked dal and add it to the pressure cooker or pan. Stir it well to coat the lentils with the spices. Cook for about 3-4 minutes, allowing the dal to absorb the flavors. Once the dal has absorbed the spices, add the prepared spinach paste and mix everything together. Let it cook for another 5 minutes on medium heat.
Step 6: Pressure Cook
Add enough water to the mixture to achieve your desired consistency for the dal. Close the lid of the pressure cooker and cook for 3-4 whistles. If you’re using a regular pan, allow the dal to simmer until it is fully cooked and tender, adding more water if necessary.
Step 7: Prepare the Tadka (Tempering)
In a small frying pan, heat ghee and add cumin seeds, garlic, and a pinch of asafoetida (hing). When the garlic turns golden and fragrant, add the slit green chillies and cook for 1-2 more seconds. Remove from the heat and pour this sizzling tadka (tempering) over the cooked dal. Stir the dal gently to mix in the flavors.
Step 8: Serve
Your Uttar Pradesh Style Satpaita Dal is now ready to be served! This dal pairs beautifully with steamed rice, phulka (Indian flatbread), or a simple vegetable side like Quick Cauliflower Sabzi. It’s a wholesome, protein-rich meal that will make for a hearty lunch or dinner.
Tips for the Perfect Satpaita Dal:
- Spinach Paste: The smooth spinach paste is key to the vibrant color and texture of this dal. Ensure the spinach is finely ground for a creamy consistency.
- Adjust Spice Levels: You can adjust the number of green chillies and red chilli powder depending on your heat preference.
- Consistency of Dal: The consistency of the dal can be modified by adding more or less water. For a thicker dal, use less water and cook longer. For a more soupy consistency, add more water.
- Tempering: The final tempering (tadka) with ghee adds a rich, flavorful finish. Don’t skip this step; it’s what makes this dal extra special!
Conclusion:
The Uttar Pradesh Style Satpaita Dal is a flavorful, high-protein vegetarian dish packed with healthy lentils and vibrant spinach. The combination of earthy dal and aromatic spices makes this dish a delicious and nutritious side or main course for your Indian meal. With its balanced flavors and hearty consistency, it is sure to become a favorite in your kitchen. Enjoy it with warm rice, roti, and a simple vegetable side for a complete, satisfying meal!
