Pigeon Peas Lentils and Spinach
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.
2 - 3 Serving
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
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:
Palak Daal and plain boiled rice is a pre-blended combination to bring the best out of this dish!