Spinach Dal (Palak Dal)

Palak DalWhen you eat some food do you feel like you have just been hugged, I am not talking about the cheesy hug you get from mac and cheese, I am talking about food that hugs you from within. You know, even after several bowls of it you feel wonderful and nourished to the bone. I feel that way every time I eat this Palak Dal, it is my kind of comfort food.

IMG_0841IMG_0890This was my first meal after I had a baby (I just couldn’t bring myself to eat the colourless and questionable hospital food), and for 3 months after. My mum would make this 3-4 times a week and I would gulp it down.

This is my go to weeknight dal, when I am lazy I have it with steamed rice and when I am more organized I have it with phulka that I make at home.

Chopped PalakIngredients

  • 1 cup mung beans/moong dal soaked for an hour (I used split mung beans)
  • 1 bunch spinach
  • 4-5 cloves of garlic
  • 1 inch ginger
  • 3 green chillies
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon mustard leaves
  • 1/4 teaspoon turmeric powder
  • A pinch of asafoetida (Hing)
  • 1 tablespoon ghee
  • Salt tot taste
  • Finely chopped cilantro for garnish
  • 1/2 lime juice for garnish

In a large pot add the dal and turmeric along with 3-4 cups of water, bring to a boil and then simmer till the dal is cooked. This should take about 40 minutes if the dal has been pre soaked. Alternately, you can cook the dal in a pressure cooker giving only 1 whistle. Remove the dal from heat once cooked.

Finely chop up spinach, green chillies, ginger and garlic.

Heat a large pot with ghee (at medium heat). Add mustard seeds, when it splutters add cumin seeds, hing, chilli, garlic and ginger. Stir for about 30 seconds.

To the pot add spinach. Once it wilts add in salt and the cooked dal. Taste and adjust seasoning.

Let it boil for 2 minutes and then remove from heat. Let it cool slightly and then garnish with cilantro leaves and lime juice.

Serve it with warm rice or fresh hot rotis.


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