Palak Dal is India's traditional lentils (Pigeon Peas) cooked with spinach and tempered with Indian spices. It is made in all regions of India with slight variations. Spinach is a great source of Vitamin K, folic acid and Iron. And, lentils are a great source of protein and Vitamin B. It's a health and deliciousness together in a bowl. This dish is served with plain rice, chapati/roti or different kinds of flatbreads.

How To Prepare?

2 - 3 Serving

Ingredients

Pigeon Peas Lentils

300 grams

Spinach (Chopped)

100-150 grams

Garlic (Sliced)

3-4 Cloves

Onions (Medium size)

2  (Finely Chopped)

Fresh Ginger

1 inch (approx)

Kastoori Methi (Dried Fenugreek Leaves)

5 grams

Tomatoes (Medium size)

2 (Sliced)

Mustard Seeds

5-6 grams

Curry Leaves (Dried or Fresh)

8-9 leaves

Salt

As per taste

Mixed Spices (Garam Masala)

5 grams

Coriander Powder

5 grams

Turmeric Powder

5 grams

Green Chilies (Medium size)

1 (Finely Chopped) (NOTE: Adjust based on Spice level)

AS REQUIRED

Sunflower Oil

Water

Red Chili Powder

Coriander Leaves

 Preparation

Lentils Boiling Instructions:

• Soak Pigeon Peas for 3-4 hours in water and add a small amount of salt to it.

• After 4 hours, boil the lentils for 30-45 mins until it softens.

Spinach Cutting Instructions:

• Rinse the Spinach to remove soil particles

• Remove Spinach stems and then chop it

Palak Daal Preparation:

• Take a pan on an adjustable flame and add oil.
• Once the pan is heated, add mustard seeds and let it sizzle for few seconds
• Add curry leaves followed by chopped chilli, garlic and ginger
• As it starts turning brown, you can add the chopped onions
• Cook it for 5 to 7 minutes on a medium-low flame
• Add chopped tomatoes along with crushed fenugreek leaves
• Mix well, cover the pan with a lid and cook for 12 to 15 minutes
• Now, it's time to bring the taste to the dish: Add the salt and remaining spices
• Cover the pan with a lid and cook for 10 minutes on the medium-low flame
• Add Spinach and saute for 5-10 minutes and then add boiled lentils with its water to the pan and cook for another 10-15 minutes on the medium-low flame.
• Finally, add fresh slit coriander leaves and cook for another 5-10 mins on med flame.

Complimentary Tips

Palak Daal and plain boiled rice is a pre-blended combination to bring the best out of this dish!