Dal Palak is one common recipe that is widely eaten in almost every household. Healthy, yummy and comforting.
No matter how fancy food we want to eat, but at the end of the day, we all crave for Comfort food. Right? A hot bowl of dal with rice is one such recipe which is not only soul-satisfying but it’s healthy and yummy too.
Dal Palak is one such recipe which is comforting, healthy and can be made in no time. Also, if you don’t have vegetables at home and just have spinach/palak, this is the perfect recipe to try. I have grown up in a family where dal is a staple and we eat it almost every single day.
There are so many varieties of dal available in the market. In this recipe, I will be using Arhar Dal aka Toor Dal.
Filled with flavors, sizzling tadka and the aroma of hing will fill your kitchen. Hing goes pretty well with dal palak and enhances it taste and that’s why I have added double tadka to the dal to finish it up.
If you have kids at home and you want to add Spinach/Palak into their diet, this is a good recipe to try with. Mash palak into the dal and mix it with rice and let your kids eat this.
Health benefits of Spinach/Palak:
- Great source of Iron.
- Good for the eyes.
- Spinach is a great anti-oxidant.
- It helps in weight loss.
- Great for people with diabetes.
- Rich in Vitamin-C and Vitamin-A
- Makes your bones strong.
- Improves your heart health.
- Controls blood pressure.
Whoa! That’s a lot of benefits and we should definitely incorporate Spinach in our diet and let our kids eat too.
Now coming back to the recipe, this recipe doesn’t take that much time. Easy, fast and loaded with flavors, what else you want from life?
Anyhow, let’s get started.
You can check these recipes too:
Also, if you want to try Dhaba Style Dal Palak try this recipe.
Let’s get started.
| Prep Time | 10 minutes |
| Cook Time | 15-20 Minutes |
| Servings |
People
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- 1/2 Katori/Cup Arhar Dal Washed and soaked for 4-5 hours.
- 1 Katori/Cup Palak/Spinach leaves Washed and chopped
- 1 number tomato Washed and chopped
- 1-2 number Green Chillies
- 1 inch ginger Grated
- 1 tablespoon Ghee
- 1 number Dried whole red chilli
- 1/4 tsp Rai
- 1/4 tsp Jeera
- 1/4 tsp Haldi
- 1/2 tsp Lal Mirch powder
- 1/4 tsp Hing
- Salt to taste
Ingredients
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- Pressure cook soaked Arhar/Tuvar/Toor dal with water for 2-3 whistles. Usually how we do it at home.
- In a tadka pan or a kadhai, heat ghee.
- To this add dried whole red chili, hing, jeera, rai, adrak, and chopped green chili. Sauté for a while.
- Add chopped spinach and cook it for 1-2 minutes. When it's cooked and chopped tomatoes and cook it for another 2-3 minutes. Both of them will come together.
- Now it's the time to add the basic masala. Add haldi, lal mirch, and salt. Now add this tadka to the cooked dal.
- This is the time to adjust the consistency. If you like you can add more water and check the salt too.
- Now we will add double tadka. Since hing goes great with Palak. We are going to add another tadka. Heat ghee, add hing and jeera.
- Pour this tadka over the dal and let it boil for another 1-2 minutes.
- Voila! Dal Palak aka Spinach Dal is ready to serve. Serve it with roti or rice.
- Adjust the spiciness according to your taste and preference.
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