Saturday, 20 July 2013

The Dals Week 5: Palak Dal

Some more experimenting with dals! Dals are a rich source of protein and adding in spinach makes it almost complete meal in itself. Adding spinach also adds a great new flavour to the bland dal that complements it well. It is a great way  to hide greens so your kids will eat them!

Dal with a green twist!

Palak Dal


3/4 cup toor dal

2 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp asafoetida
6 cloves of garlic finely chopped
1 medium onion finely chopped
2 tsps turmeric powder
2 tsps chilly powder
1 tsp cumin powder
3 tsps garam masala powder
15-20 leaves of spinach shredded
2 pieces of dried kokum or juice of 1/2 lemon
Salt to taste


Soak the toor dal in 2 cups of water for an hour. Add 1 more cup of water and pressure cook for 3 whistles on a high flame and cook on low flame for 8-10 minutes. Remove and blend to form a mixture with soup like consistency. Add a little more water if you want the dal to be thinner.

Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Once the seeds splutter, lower to a medium high flame and add in the chopped garlic. Fry for 1-2 minutes till the garlic starts turning golden brown.

Add in the chopped onions and fry till they start losing their rawness and start releasing the oil. Now add the turmeric powder, the chilly powder, the cumin powder and the garam masala powder and roast till the masalas start releasing the oil.

Now add in the spinach and fry with the onions, garlic and masalas till it loses water and becomes about half in volume.

To this, add in the cooked toor dal, and salt. Bring to a boil. Add in the lemon juice/ kokum and let it simmer on a low flame for 8-10 minutes. And voila!

Serve hot with steaming rice!