Dal Palak

Dal Palak

Dal Palak

Ingredients:

For Seasoning:

Dal Palak

1. Chop the edges of the spinach stem and wash it nicely in water. I have filled in a broader vessel with water and soaked the spinach for sometime. The sand particles will settle down at the bottom of the vessel. Do not rinse the water, just take care to remove the spinach without disturbing the sand. Then chop the spinach and keep it aside

2. Finely chop the onions, tomatoes, ginger and garlic. Pressure cook the thur dal and when cooked, mash it well

3. Heat a pan and add a spoon of oil and add the chopped spinach leaves along with pinch of salt and turmeric. Within few minutes, the leaves would be cooked completely. Take the cooked palak aside and now we start preparing our masala

4. Heat a pan and add oil. When the oil is hot, add cumin seeds. When the cumin seeds starts to sputter, chopped ginger and garlic and saute them for 30 seconds

5. Then add chopped onions along with a pinch of salt and saute them till they turn transparent. Then, add chopped tomatoes and saute till the tomatoes are cooked completely and becomes mushy

6. Then add the cooked palak and the mashed dal and give a nice stir. Add red chilli powder, coriander powder and salt and allow the dal palak to cook for 5 minutes in low flame and then switch off the flame

7. Finally in another pan, add oil and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add split urid dal, red chilli an saute it till the dal turns golden brown colour. Remove the tadka and add it to the Dal Palak

8. The yummy Dal Palak is now ready to serve with Roti / Chapati or with hot rice

Dal Palak