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.
Pigeon Peas Lentils and Spinach
2 - 3 Serving
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.
Lentils Boiling Instructions:
Spinach Cutting Instructions:
Rinse the Spinach to remove soil particles
Remove Spinach stems and then chop it
Palak Daal Preparation:
Palak Daal and plain boiled rice is a pre-blended combination to bring the best out of this dish!
Pigeon Peas Lentils
Onions (Medium size)
2 (Finely Chopped)
1 inch (approx)
Kastoori Methi (Dried Fenugreek Leaves)
Tomatoes (Medium size)
Curry Leaves (Dried or Fresh)
As per taste
Mixed Spices (Garam Masala)
Green Chilies (Medium size)
1 (Finely Chopped) (NOTE: Adjust based on Spice level)
Red Chili Powder