Dal Palak, a vibrant and flavorful Indian curry, is a comforting dish perfect for a weeknight meal or a special occasion. This wholesome combination of spinach and lentils is not only delicious but also incredibly nutritious, packed with iron, protein, and essential vitamins. The creamy texture and earthy spinach flavor create a satisfying experience, making it a favorite among vegetarians and meat-eaters alike. Its simple yet deeply satisfying taste makes it a staple in many Indian homes, passed down through generations.
This recipe offers a straightforward approach to crafting a truly authentic Dal Palak, showcasing the rich flavors of freshly blended spinach and carefully cooked lentils. We'll guide you through each step, from preparing the ingredients to achieving the perfect creamy consistency. Ready to embark on this culinary journey and create your own delicious pot of Dal Palak? Let's dive into the step-by-step instructions below.
Tools Needed
- Vessel
- Pressure cooker
- Pan
- Spoon
Ingredients
- Lentils: 1/2 cup
- Water: 1 cup
- Turmeric powder: 1/4 teaspoon
- Oil: 1 tablespoon
- Ginger: 1 tablespoon (chopped)
- Garlic: 1 tablespoon (chopped)
- Onion: 1 large (chopped)
- Tomato: 1 large (chopped)
- Salt: 1 teaspoon + 1/4 teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Spinach: 1 bunch (chopped)
- Green beans: optional, chopped
- Ghee: 1 tablespoon
- Cumin seeds: 1 teaspoon
- Red chilies: 2 pinches
- Curry leaves: a bunch
Step-by-Step Instructions
Step 1. Prepare and Cook the Lentils
- Rinse lentils 2-3 times and filter the water. Add 1 cup water and 1/4 teaspoon turmeric powder to the lentils.
- Pressure cook the lentils for 5 whistles. Once pressure is released, mash the lentils if needed.
Step 2. Sauté Vegetables and Spices
- Heat oil in a pan. Add chopped ginger and garlic, fry for a few seconds. Add chopped onions and fry until cooked.
- Add chopped tomatoes, salt, turmeric powder, red chili powder, and coriander powder. Mix well and fry.
- Add chopped spinach and green beans (optional). Mix well and fry for 4-5 minutes until spinach is soft.
Step 3. Combine and Simmer
- Add the cooked lentils and mix well. Adjust consistency with water. Add remaining salt.
- Bring to a boil and simmer for 5 minutes.
Step 4. Finish with Ghee Tempering
- Heat ghee in a separate pan. Add cumin seeds and let them crackle. Add red chilies and curry leaves.
- Add the ghee tempering to the dal palak and stir.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- You can use different types of spinach or even sprouts instead of spinach for this recipe.
- Pressure cook the lentils until well cooked, ensuring they are soft and easily mashed. If needed, grind the lentils well before cooking.
- Add a pinch of baking soda to maintain the green color of the spinach during cooking. Alternatively, ensure adequate turmeric powder is added earlier in the cooking process.
- After cooking the spinach for a few minutes, add the mashed lentils and spice powders. Adjust the consistency with water as needed.
- For best flavor, temper the dal palak with ghee.
Nutrition
- N/A
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just make sure to thaw and squeeze out excess water before adding it to the curry.
2. How can I make the dal smoother?
Blend a portion of the cooked dal before adding the spinach for a creamier texture. You can also use an immersion blender directly in the pot.
3. What can I serve Dal Palak with?
Dal Palak pairs perfectly with rice, roti (flatbread), naan, or even as a side dish with some simple salad.
Enjoy your delicious and healthy homemade Dal Palak! This versatile dish is perfect for any occasion and a great way to incorporate more greens into your diet. We hope you enjoyed this recipe and encourage you to experiment with spices and additions to make it your own.