Dal Palak - Spinach Dal

Dal Palak or Spinach Dal is a classic, satisfying, healthy, wholesome, and simple to make Indian lentil side dish that is very delicious.

Recipe Source Link:https://www.mygingergarlickitchen.com/dal-palak/

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RECIPE INGREDIENTS

» For Dal Palak:

• Spinach (palak) 500 grams, rinsed and pat dried
• 1/3 cup Toor dal (split pigeon peas), rinsed & soaked 30 minutes
• 1/3 cup Chana dal (split chickpeas), rinsed & soaked 30 minutes
• 1/3 cup Yellow moong dal (split yellow lentils), rinsed & soaked 30 minutes
• 1/3 cup Masoor dal (red lentils), rinsed & soaked 30 minutes
• Hot water (for blanching and cooking), I used 1 liter
• Salt to taste
• 3 tablespoons oil
• 1 teaspoon seeds
• 1/2 teaspoon + 1/4 teaspoon turmeric powder
• 1.5 tablespoons garlic, chopped
• 1 tablespoon ginger chopped
• pinch of asafoetida (hing)
• 1 medium-sized onion, chopped
• 1 large green chili, sliced
• 1 large-sized tomato, chopped
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/4 teaspoon garam masala powder
• 1 tablespoon freshly squeezed Lemon juice
• 2 tablespoons fresh cilantro (coriander) leaves, chopped

» For Second Tempering:

• 3 tablespoons ghee/oil
• 1 teaspoon cumin seeds
• 1 tablespoon garlic, sliced
• 1/4 cup onion, sliced
• 1 teaspoon red chili powder
• 2 whole dried red chilies

RECIPE INSTRUCTIONS

» Blanching spinach (palak):

1. Stack all the spinach leaves, and slice them finely.
2. Add 750 ml of boiling hot water to a pot.
3. Now add all the sliced spinach leaves to the pot. Press the leaves with a spoon to immerse them in water.
4. Cover the pot with the lid and let them blanch for 2 minutes.
5. After 2 minutes, uncover the pan and drain softened spinach leaves with a slotted spoon. Keep the leaves aside and reserve the spinach water. We will use this water for boiling dals.

» Making Dal Palak;

1. In a pressure cooker add all the soaked lentils along with salt, 1/2 teaspoon turmeric, and reserved spinach water. Stir it.
2. Cover the pressure cooker with the lid and pressure cook for 3-4 whistles over medium heat. Turn off the heat, and allow the pressure to depressurize naturally before opening the lid.
3. Open the lid, and add hot water to adjust the consistency. Mix well until combined. You can also use a wired whisk to mash the dals if they are not creamy.
4. Heat oil in a broad pan.
5. Once hot, add cumin seeds and let them splutter for a few seconds.
6. Now, add chopped ginger, chopped garlic, and mix well. Sauté 2 minutes. Add pinch of asafoetida and mix well.
7. After that, add the chopped onions and sauté for 2 minutes.
8. Add sliced green chilies and cook until onions turn translucent.
9. Now add chopped tomatoes and mix well.
10. Stir well and cook for 2 minutes.
11. After 2 minutes add 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and 1 teaspoon coriander powder.
12. Mix everything well and cook until tomatoes are soft & mushy and the raw smell from spices is gone.
13. Now, add the blanched spinach to the onion-tomato mixture and cook for 2-3 minutes.
14. Add the cooked dal to the onion tomato mixture and stir well until combined.
15. Add garam masala powder and mix well. Let it come to a boil.
16. Once boiling, turn off the heat and drizzle with a splash of lemon juice. Mix well.

» How to make Instant Pot Dal Palak

1. Start the instant pot in sauté mode and heat ghee in it.
2. Once the ghee is hot, add cumin seeds, chopped ginger, chopped garlic, and asafoetida to it. Stir well and sauté 2 minutes.
3. After that, add the chopped onions and green chilies and sauté for 3 minutes.
4. Add chopped tomatoes, and mix well. Cook for 2 minutes.
5. Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 3/4 teaspoon turmeric powder, and salt to taste. Mix everything well and cook for 3-4 minutes or until tomatoes are soft and mushy.
6. chopped ginger, and chopped garlic to it.
7. Now add rinsed and soaked dals to the pot. Mix well.
8. Add 3 cups water and mix again.
9. Cancel the SAUTE mode. Close the lid, and set the valve to sealing.
10. Change the instant pot setting to manual or pressure cook mode at high pressure for 11 minutes.
11. NPR (Natural pressure release). Once the pin drops, open the lid.
12. Press the cancel button and then press the saute button. Mix well and mash dal lightly using the back of a spoon. At this point, you can add hot water to adjust the consistency.
13. Add blanched spinach, 1/4 teaspoon garam masala powder, and mix well.
14. Cover the Instant Pot with a lid and let the dals cook for 3-4 minutes.
15. Drizzle with lemon juice. Mix well, and cover the Instant Pot until you are ready to serve Dal.

» Making second tempering (tadka):

1. Heat ghee/oil in a frying pan.
2. Once hot, add cumin seeds, sliced garlic, sliced onions, and dried red chilies.
3. Sauté until they are golden.
4. Now turn off the heat and add red chili powder. Mix well and sauté for a few seconds or until the raw smell from chili powder is gone completely.

» Serving:

1. Transfer hot dal palak to a serving dish.
2. Pour hot tadka over dal.
3. Garnish with fresh cilantro (coriander) leaves and serve hot with rice, roti, or paratha.

RECIPE NOTES

1. In this recipe, I used Serrano Chilies which are not hot. They enhance the flavor and taste of the dal without making it spicy or hot. If you want hot green chilies, then feel free to use any variety of green chili in this recipe.
2. Adjust the spice levels by reducing or increasing the green chilies and red chili powder.
3. You can reduce or increase the amount of spinach in this recipe.
4. The ratio of dals (lentils) should be 1:1.
5. You can add more or less spinach.
6. I added garlic and onions to the second tadka. But you can also use only garlic for a distinct garlic aroma.
7. If you want to make a home-style dal, then you can skip the second tempering. This dal would still be creamy and taste delectable.
8. I added regular red chili powder to this recipe. You can also swap it with cayenne pepper.
9. When blanching spinach, make sure to reserve the nutrient-rich water to cook dal.