Palak Dal Tadka, or spinach lentil curry, is a vibrant and flavorful vegetarian dish beloved across India. This simple yet satisfying recipe boasts a delightful blend of creamy spinach, subtly spiced lentils, and the aromatic crackle of a tempering (tadka). The earthy richness of the lentils perfectly complements the fresh, slightly bitter taste of spinach, creating a harmonious balance of textures and tastes. It's a healthy and hearty meal perfect for any time of year, easily adaptable to your spice preferences and readily available ingredients. Whether you're a seasoned cook or a culinary novice, this recipe is surprisingly easy to master.
This recipe offers a delicious twist on a classic, emphasizing fresh, high-quality ingredients to achieve maximum flavor. From the careful preparation of the dal to the final flourish of the tadka, every step contributes to the ultimate Palak Dal Tadka experience. Ready to embark on a culinary journey and create this incredibly flavorful dish? Let's dive into the step-by-step instructions below!
Tools Needed
- Instant Pot or pressure cooker
- Microplane grater
- Dal kutney (or wire whisk/hand blender)
- Small pan
Ingredients
- Yellow split peas (toor dal)
- Spinach
- Ginger
- Garlic
- Water: 2 cups
- Turmeric powder: 1 teaspoon
- Oil: 1 teaspoon
- Salt: 1 teaspoon + 1/4 teaspoon
- Ghee: 2 heaped teaspoons
- Cumin seeds (jira): 1 teaspoon
- Dry red chili: 1
- Hing (asafoetida): 1/2 teaspoon
- Onion
- Kashmiri chili powder: 1/2 teaspoon
- Ground coriander (dhaniya powder): 1 heaped teaspoon
- Tomatoes
- Sweet paprika: 1 teaspoon
- Lemon juice: a dash
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare and Cook the Dal
- Rinse split peas thoroughly and pressure cook with 2 cups hot water, 1 tsp turmeric powder, 1 tsp oil, and salt for 12 minutes (Instant Pot) or 10 minutes (regular pressure cooker). If using a regular pot, cook for about 30 minutes or more.
- Blend the cooked dal until smooth using a dal kutney or hand blender.
Step 2. Sauté Aromatics and Vegetables
- Heat ghee in a pan. Add cumin seeds, dry red chili, and hing. Stir briefly.
- Add chopped garlic and stir. Then, add chopped onions and a 1/4 tsp salt. Stir until slightly softened.
- Add 1/2 tsp turmeric powder, 1/2 tsp Kashmiri chili powder, and 1 heaped tsp ground coriander. Stir for a second.
- Add chopped tomatoes and stir for a few minutes. Then add most of the chopped spinach and stir on high heat for 3-4 minutes.
Step 3. Combine and Simmer
- Add the dal. Add water if needed to adjust consistency. Bring to a boil, then simmer on medium-low heat for 5 minutes.
Step 4. Tadka and Garnish
- Heat oil in a small pan. Add dry red chilies for smoky flavor. Remove from heat and add sweet paprika. Pour this mixture over the dal.
- Add the reserved spinach, a dash of lemon juice, chopped coriander, and garnish with paprika oil.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use fresh ginger and garlic for best flavor.
- Don't let the ghee get too hot before adding spices to avoid burning.
- Adjust seasonings to taste.
- You can use Kashmiri red chili powder instead of sweet paprika for extra heat.
Nutrition
- N/A
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, absolutely! Just make sure to thaw and squeeze out excess water before adding it to the dal.
2. What if I don't have all the spices listed?
Don't worry! Feel free to adjust the spices to your liking or omit any you don't have on hand. The core flavors will still shine through.
3. How can I make this dish spicier?
Add more green chilies while sautéing the onions or increase the amount of red chili powder in the spice blend.
Enjoy your delicious and healthy homemade Palak Dal Tadka! This versatile dish pairs perfectly with rice, roti, or naan bread. We hope you’ll savor this flavorful recipe and share it with your friends and family.