Palak Dal/spinach Lentil Curry is a curry cooked with lentils - pigeon pea (tuvar/arhaar dal), split bengal gram (chana dal), split green gram (moong dal without skin) and loaded with healthy spinach leaves. The tempering made with fresh green chili, ginger garlic paste along with whole spices enhances the flavor of the dal. It can be served with roti, naan, plain rice or jeera rice.
Course dinner, Main Dish
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1/2cuppigeon peatuvar/arhaar dal
1/2cupsplit bengal gramchana dal
1/4cupsplit green grammoong dal without skin
250gspinachwashed and chopped
1cinnamon stick1 inch
1dry red chili
1tbspginger garlic pasteif you want more spicy add green chili paste along with this.
1/4tspturmeric powderdo not add more. It will change the colour.
Wash & soak the mixed lentils -pigeon peas (tuvar dal/arhaar dal), split bengal gram (chana dal), split green gram (moong dal without skin) for one hour.
In a pressure cooker, add the soaked and drained dal along with chopped onion, tomato and spinach. Add 3 cups of water and pressure cook for 4 high whistles and simmer for 2 more whistles.
Let the pressure cooker cool by itself. Remove the lid and now blend the mixture with hand blender or grind it in a mixture. Add 1 cup of water to the blended dal and keep aside.
In a big pan heat oil and ghee. Add the whole spices such as cloves, cinnamon and bay leaf. Add cumin seeds and let it crackle, add chopped green chili, dry red chili, and asafoetida. Add freshly grounded ginger and garlic paste.
Saute the paste till the raw smell goes away on medium heat. Add turmeric powder and coriander-cumin powder. MIx well and saute.
Add the blended dal mixture and let it boil for 3-4 minutes.
Add garam masala. Add kasuri methi (crushed in palms). Simmer for 3-4 minutes more till the flavors of garam masala and kasuri methi are absorbed.
Add lemon juice and mix well. The Hyderabadi Palak Dal is ready to serve.