India is the largest producer of pulses in the world and has a great appreciation for Dal. Dal is used in a variety of dishes, from soups to sweet preparations. Most Dal recipes are simple to prepare, including this flavorful Palak Dal. Pair it with rice or roti for a comforting meal. As a frequent traveller, I always choose Dal and rice or roti when touring upcountry as it keeps my stomach light and reduces the chances of getting an upset stomach due to oil, spice, or contaminants. Try my delicious recipe for Dal Paalak which is a rich source of protein and fibre and make it the heart of the meal.
Prep Time – 30 minutes
Cook time – 15 minutes
Total time – 45 minutes
Serves – 2
Ingredients :
Pigeon Peas ( Toor Dal ) – 120 gm
Tomato – 1 small
Spinach – 200 gm
Onion – 1
Cooking Oil – 10 ml ( for tempering )
Salt – to taste
Garlic – 2 flakes
Green Chilli – 5 gm
Cumin Seeds – a pinch
Red Chilli Powder – 1 tbsp
Turmeric Powder – ¼ tsp
For Tempering: Dried Kashmiri Red Chillies, a pinch of asafoetida, a pinch of mustard seeds & curry leaves.
Method :
1 ) Wash and soak gram in double the quantity of water for half an hour.
2 ) Cook till soft.
3 ) Pick and wash spinach. Add to gram and cook for approximately 10 to 15 minutes.
4 ) Heat oil and add cumin seeds; when they crackle chopped green chillies, onion, tomato and
garlic. When the onion is tender add chilli powder and turmeric powder.
5 ) Add the cooked gram mixed with spinach, bring to boil, and add salt. Pour over the Tempering. Serve with Roti / Naan /
Rice.
