Palak Dal is lentil stew with spinach. It is one of the staple south Indian foods. It is best served with rice.
Servings 8-10, Cooking time: 30 mins
Pressure cook toor dal with 4 cups of water, salt, and turmeric for 4 whistles. ( For cooking without pressure cooker – place dal, water, salt and turmeric and bring it boil until the dal is soft)
Do the following as while the dal is cooking:
Grind/Blend 4 green chilies, 4 cloves of garlic, ¼ tsp jeera (cumin) into paste. In a separate pot mix this green chili paste with tamarind paste, onion, turmeric powder, jeera powder, spinach – mix and stir them well then turn on the stove in medium heat – cover it with lid – cook for 5 minutes
Let off the steam from pressure cooker. Transfer the cooked dal to the cooking pot with the other ingredients stir them well. Let the whole thing cook for another 5-7 mins. Add salt and stir.
For tempering – dry roast 2 red chili, ¼ tsp jeera, ¼ tsp mustard seeds, 12-14 curry leaves and 1/8 tsp hing for 2 mins. Combine this tempered mixture into dal.
Serve the dal with brown rice.
Hint: In some parts of the world (like where we live) curry leaves are not readily available. They are can be skipped if they are not available.
|1 cup (or 200gms) of toor dal (yellow lentils), orange lentils can be used if yellow lentils are not available.|
|3-4 cups of chopped spinach (7 -8 ounces or 200 grams)|
|4 cups of water|
|1/8th teaspoon turmeric|
|4 green chillies|
|4 cloves garlic|
|1/4 teaspoon jeera|
|1/2 Tablespoon tamarind paste|
|1/2 of onion, cut into small pieces|
|1/4 teaspoon turmeric powder|
|1/4 teaspoon jeera powder|
|1 teaspoon of salt|
|For tempering the dal|
|2 dry red chili|
|1/4 teaspoon jeera (cumin)|
|1/4 teaspoon black mustard seeds|
|12-14 curry leaves|
|1/8 teaspoon hing (asafoetida)|