Lehsuni Palak Dal Tadka / Garlic Flavored Spinach Cooked With Lentils

Lehsuni Palak Dal Tadka / Garlic Flavored Spinach Cooked With Lentils is a very quick and easy dal with goodness of spinach. The tempering (tadka) made of garlic , chili powder and oil, poured just before serving enhances its colour, taste and aroma. Serve dal with roti /paratha/ naan/ rice.

Course brunch, dal, dinner, festivalfood, gluten free, glutenfree, lunch, maindish, pulses, vegan

Cuisine Indian

Keyword arhardal, babyspinach, brunch, chanadal, dal, festivalfood, garlic, glutenfree, greenveggie, lentils, maindish, pressurecooker, pulses, roz ka khana, soakedchanadal, spinach, tadka, tadkadal, toordal, vegan, weeknightdinner, winterfood

Prep Time 15 minutes

Cook Time 20 minutes

soaking time 1 hour

Servings people

Calories 168kcal

Equipment

bowl
pressure cooker
spoon
spatula
small pan
laddle
knife
serving bowl /pan
pot

Ingredients

For dal

1/2 cup toor dal arhaar dal / split pigeon peas
1/4 cup chana dal split bengal gram
3 cup water to cook and then add extra to adjust the cosistency of the dal
1 tbsp oil
1 tsp ginger garlic paste
1/2 tsp mustard seeds rai
1/2 tsp cumin seeds jeera
1/4 tsp hing asafoetida
1 tomato chopped
2 cup spinach washed and finely chopped
1/2 tsp turmeric powder haldi
1 tsp red chili powder
2 tsp coriander cumin powder dhania jeera powder
1/2 tsp sugar
1/2 tbsp lemon juice or juice of 1/2 lemon
salt as per taste

For tempering

1 tbsp oil
5 cloves garlic finely chopped
1/2 tsp mustard seeds rai
1/2 tsp cumin seeds jeera
2 dry red chili
1 tsp red chili powder

Instructions

For dal

Take toor dal (split pigeon peas) and chana dal (split bengal gram ) in a bowl. Mix.
Wash 2-3 times with water and then soak with water for one hour.
After 1 hour, the dal have become big and soaked well.
Drain dal and add to pressure cooker pan. Reserve water. Add around 2 cups of water (use the reserve water) and some salt. Close the pressure cooker with lid and put whistle and pressure cook for 4-5 whistles on high heat and 2 whistles on low heat.
Let the pressure cook cool by itself. Remove the whistle and open the lid.
Mash the cooked dal with the laddle.
Heat oil in a pan. Add mustard seeds , cumin seeds and asafoetida.
Add ginger garlic paste.
Saute on medium heat for a minute.
Add chopped tomatoes.
Cook on medium heat till the tomatoes soften.
Add chopped spinach.
Saute for 2-3 minutes on medium heat or till spinach wilts and soften. Add spices - turmeric powder, red chili powder, coriander cumin powder and salt. Saute till everything is mixed well.
Add the cooked and mashed dal.
Add a cup or more water to adjust the consistency of dal.
Add sugar and mix well.
Bring the dal to a bowl.
Switch off the heat and add lemon juice. Mix well. The dal is ready.
Remove the dal in a serving bowl.

For Tempering

Put oil to heat on medium heat. Add chopped garlic.
When the garlic begins to get golden colour, add mustard seeds, cumin seeds, dry red chili.
When the seeds crackle and garlic browns, add asafoetida switch off the heat. Add red chili powder. Mix well.
Pour the hot tempering on dal.
Spread tempering gently on the dal.
Serve the dal hot with roti , paratha or rice.

Nutrition