Dal Palak :
Dal Palak, a delightful combination of protein-rich grouped lentils (dals), fiber-rich spinach (palak), and enchanted ghee-tempered flavors, is a sound Indian curry cum dal that can turn any feast into a solid dinner. Its decent green color is as enticing as it can get and the combination of chopped and pulverized spinach gives it a taste and surface like no other.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 servings
Ingredients:
| 1/4 container Chana Dal (Bengal gram) |
| 1/4 container Toor Dal (pigeon pea) |
| 1/4 container Yellow Moong Dal |
| 2 container chopped Fresh Spinach (palak) |
| 1/2 teaspoon Cumin Seeds |
| A squeeze of Asafoetida (hing) |
| 1 huge Onion, finely chopped |
| 1½ teaspoons Ginger-Garlic Pasto (or crushed) |
| 2 Green Chillies, finely chopped |
| 1/2 teaspoon Coriander Powder |
| 1 teaspoon Lemon Juice |
| 1/2 tablespoon Oil |
| 1/2 tablespoon Ghee (clarified butter) |
| 1 cube Butter, for garnishing |
| Salt |
Directions:
1. Wash all the dals for 2-3 times in water and splash them together for 15-20 minutes in water. You can utilize as it were one sort of dal or a blend of 2-3 sorts of dal agreeing to the accessibility. Deplete the overabundance of water from dals and pressure-cook them with 1½-cups water and salt for 3 shrieks in a 3-5 liter capacity weight cooker over medium flame.
2. Turn off the fire and let the weight die down to a characteristic level, it will take around 7-8 minutes. Open the cover and pound the dal delicately with the posterior of a spoon.
3. Clean the spinach and cut it. Wash the chopped palak. Include 1½ mugs palak in the little jolt of a blender processor and pound into a smooth puree. If it’s not getting pureed legitimately after numerous beats, include 2 tablespoons of water and attempt again.
4. Warm oil and ghee together in a dish over medium fire (ghee is utilized for a decent fragrant flavor). Include cumin seeds and asafoetida. When the seed turn light brown, include chopped onion and sauté until it turns light brown. Include ginger-garlic glue, chopped green chilli, and sauté for 30-40 seconds.
5. Include pureed palak (arranged in step 3), remaining 1/2 container of chopped palak and salt to taste.
6. Mix and cook for 4-5 minutes.
7. Include lemon juice, coriander powder, cooked dal, and 1/2 mug of water.
8. Blend well and cook for 6-7 minutes or until the dal turns small and thick. Taste for the salt and include more if required at this stage.
9. Turn off the fire. Exchange arranged spinach dal in a serving bowl and embellish with a cube of butter. Serve it with your choice of rice or pulao.
Tips and Variations:
- If you are in a rush at that point skip drenching of dal (in step 1) and pressure-cook it for 1 more shriek (4 shrieks total).
- In this recipe, spinach puree is utilized for a decent green color. You can also include as it was chopped spinach or as it were spinach puree concurring with your choice.
- To get the desired consistency, include more water (step 7) or cook longer (step 8).
- If you are planning this healthy dal for kids at that point do not include green chillies.
Taste: Mild spicy
Serving Ideas: Serve dal palak with jeera rice or any stuffed paratha as a sound and protein-rich nourishment for lunch or dinner.