Spinach Dal Tadka, a vibrant and flavorful Indian curry, is a nutritious and satisfying meal perfect for any occasion. This comforting dish combines the earthy goodness of spinach with the hearty texture of lentils, creating a wholesome and delicious culinary experience. The simple yet impactful combination of spices elevates the flavors, resulting in a culinary masterpiece that's both easy to prepare and incredibly rewarding to savor. Its rich, creamy texture and aromatic spices make it a delightful vegetarian option, appealing to both seasoned Indian food lovers and those new to the cuisine.
This recipe offers a healthy twist on a classic, emphasizing fresh ingredients and simple techniques to achieve maximum flavor. Forget complicated recipes and long cooking times; this Spinach Dal Tadka is surprisingly quick to make, leaving you with more time to enjoy the delicious results. Ready to dive into the detailed, step-by-step instructions to create your own perfect bowl of Spinach Dal Tadka? Let's get started!
Tools Needed
- Cooker
- Measuring cup/bowl
- Knife
- Cutting board
- Pan
Ingredients
- Spinach: 300 grams
- Onions: 2 medium
- Tomatoes: 3 medium
- Garlic cloves: 4-5
- Ginger: 1 piece
- Green chilies: 5-6
- Chana dal: 1/2 cup
- Tuvar dal: 1/2 cup
- Masoor dal: 2 tablespoons or 1/4 cup
- Salt: 1/4 teaspoon
- Turmeric powder: 1/4 teaspoon
- Cooking oil/Ghee
- Whole cumin seeds: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon
- Roasted cumin powder
- Garam masala: 1/4 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Cook the Dal
- Wash and finely chop spinach (removing stalks).
- Wash and soak chana dal, tuvar dal, and masoor dal for one hour.
- Cook the dals in a cooker with one tomato, one green chili, 1-2 garlic cloves, a small piece of ginger, 1/4 teaspoon salt, 1/4 teaspoon turmeric powder, and water (about 1 inch above the dal). Add some oil or ghee. Cook for 8 minutes after one whistle on low flame.
- Once cooled, open the cooker carefully. The skins of the tomatoes and chilies will easily peel off. The dal should be thick and the grains should be intact.
Step 2. Make the Tadka (Tempering)
- Heat oil and ghee in a pan. Add cumin seeds, chopped ginger, garlic, green chilies, and onions. Sauté until onions turn light golden brown.
- Add turmeric powder and red chili powder. Sauté briefly.
- Add chopped tomatoes and cook until softened, stirring continuously.
- Add roasted cumin powder and garam masala. Stir well.
Step 3. Combine and Simmer
- Add the cooked dal and spinach to the masala. Stir well, ensuring the spinach is fully incorporated. Cook on high flame for 3-4 minutes, stirring continuously.
Step 4. Serve
- Mix well with your hands. Check for salt. Serve hot.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use less oil and spices, but the taste will be better than restaurant dal.
- Don't overcook the dal; the grains should remain firm.
- The masoor dal helps thicken the dal.
- Greaasing the cooker prevents the dal from sticking.
- This recipe is very healthy, combining lentils and spinach, a great source of iron and protein.
Nutrition
- N/A
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can! Just make sure to thaw and squeeze out any excess water before adding it to the dal.
2. What can I serve Palak Dal Tadka with?
It pairs perfectly with rice, roti (Indian flatbread), naan, or even as a side dish with some simple raita (yogurt dip).
This Palak Dal Tadka recipe offers a delicious and healthy way to enjoy the vibrant flavors of India. Its simplicity and versatility make it a perfect weeknight meal or a satisfying addition to any special occasion. So, gather your ingredients and experience the joy of creating this flavorful and nourishing curry!