Dal palak recipe | How to make spinach dal

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse the dal well three times.
2. Pressure cooker method: put the dal in the cooker with the tomato (if using) and water. Pressure cook for 2 whistles on medium heat, or 10 minutes in an Instant Pot. Let the pressure release naturally, then mash or whisk the dal until slightly smooth.
3. Stovetop alternative: put the dal, tomato (if using) and water in a saucepan. Bring to a rolling boil on high, then reduce to medium and cook until mushy, adding hot water if needed.
4. Heat the ghee or oil in a pan over medium heat. Add the cumin seeds; when they sizzle, add the ginger, garlic and green chillies and fry for 1 minute. Add the asafoetida.
5. Add the spinach and sauté over medium heat for 3 to 4 minutes, until wilted and soft.
6. Stir in the cooked dal, salt and turmeric. Mix well, adding more hot water if you want a looser consistency.
7. Stir in the kasuri methi, taste, and adjust the salt. Sprinkle with lemon juice and serve with rice or roti.
8. Optional tadka: heat 1 to 1½ tbsp ghee or butter in a small pan over medium heat. Add a large pinch of mustard seeds, 1/4 tsp cumin seeds, 1 broken dried red chilli and 1 sliced garlic clove. When the mustard seeds start to splutter, turn off the heat and add 8 to 10 pat-dried curry leaves, a pinch of asafoetida and 1/4 tsp red chilli powder. Mix and pour over the dal.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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