Dal Palak is one such dish which is the most popular comfort foods in Pakistan and India. Everyone has their own version of this dish. Hot rice and Dal Palak make one of the most soothing and fulfilling combination. Like most of the Pakistani and Indian recipes this is very adaptable and is cooked in different ways.
Dal Palak Is A Nutritious Dish:
Dal Palak is one of the nutritious dishes. Palak is one of the famous Popeyes ingestion of spinach and dal is lentil. Hence it is evident by the name itself that this is a very healthy and nutritious dish.
Nutritious Value Of Dal Palak:
Palak has a high nutritional value and its extremely rich in antioxidants and dal contain high levels of proteins. It is an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet.
Recipe Of Dal Palak:
Prepartion time 40-50 minutes
Serves 5-6 people
1/4 cup Chana Dal (bengal gram)
1/4 cup Toor Dal (pigeon pea)
1/4 cup Yellow Moong Dal
2 cups chopped Fresh Spinach (palak)
1/2 teaspoon Cumin Seeds
A pinch of Asafoetida (hing)
1 large Onion, finely chopped
1½ teaspoons Ginger-Garlic Paste (or crushed)
2 Green Chillies, finely chopped
1/2 teaspoon Coriander Powder
1 teaspoon Lemon Juice
1/2 tablespoon Oil
1/2 tablespoon Ghee (clarified butter)
1 cube Butter, for garnishing
Instruction For Cooking:
1. Run water through all dals and soak them together in water for 15-20 minutes. Drain and pressure-cook them with 1½-cups water and salt for 3-whistles in a 3-5 liter capacity pressure cooker over medium flame.
2. Turn off flame and let pressure subside to natural level, it will take around 7-8 minutes. Open the lid and keep aside until required.
3. Clean and wash chopped palak. Crush 1½ cups palak into smooth puree using a grinder. If its not getting pureed properly after multiple pulses, add 2-tablespoons water and try again.
4. Heat oil and ghee together in a pan over medium flame (ghee is used for a nice aromatic flavor).
5. Add cumin seeds and asafoetida. When seed turn light brown, add chopped onion and sauté until it turns light brown.
6. Add ginger-garlic paste, chopped green chilli and sauté for 30-40 seconds.
7. Add pureed palak (prepared in step-3), remaining 1/2 cup chopped palak and salt ttaste.
8. Stir and cook for 2-3 minutes.
9. Add lemon juice, coriander powder, cooked dal and 1/2 cup water.
10. Mix well and cook for 4-5 minutes. Taste for the salt and add more if required at this stage.
11. Turn off flame and transfer prepared spinach dal to serving bowl and garnish with a cube of butter.
Variation In Dal Palak:
Dal Palak is very adaptable and is cooked in different ways with different lentils and different spices depending on the region where it is cooked and definitely on the mood of the individual.
Uses Of Dal Palak:
Dal Palak is best eaten with puri, chapati, hot rice steamed or papad.Add to Favourites