Palak Dal Recipe
Palak dal is the easy Indian side dish recipe with spinach leaves and cooked lentils. This buttery vegan curry goes with steamed rice.
- 3 cups spinach leaves chopped, tightly packed
- 6 tablespoons green gram moong dal/pasi paruppu
- 2 gree chilies slit
- 1 dried red chili
- 1/2 teaspoon ginger peeled and crushed
- 2 tablespoons peanuts optional
- Salt to taste
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon oil
First of all pick and rinse the dal (green gram) well. Take the washed dal in a pressure cooker and add enough water. Add a pinch of turmeric powder and pressure cook for 4 whistles. Drain and mash the dal well.
Also clean the palak leaves as mentioned above. Drain the water well and chop the leaves.
Heat oil in a pan. Temper with cumin seeds. Add methi leaves and saute. Next add crushed ginger and saute. Now add slit green chilies and dried red chili. Saute well.
Now add peanuts. Peanuts are optional but I recommend. They especially provide a nice crunch to otherwise smooth dal. Saute very well for 2 minutes
Next add chopped spinach leaves and saute well for 3-4 minutes. Add the spice powders. The spinach leaves should wilt and shrink well. If you especially want a very smooth dal suitable for toddlers you can also puree the spinach and use. As a result we get very smooth dal with soupy consistency.
Once the spinach leaves are well cooked add the cooked lentils. Mix well and add 1 cup water. Season with salt. Cook in medium flame for 5-7 minutes.
Simmer for 2 minutes. You can lemon juice if needed now. Serve palak dal with rice.
Serve dal palak with rice or roti.
Serving: 3servings | Calories: 185kcal | Carbohydrates: 21g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 130mg | Potassium: 547mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2853IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 3mg