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Lasooni Dal Palak Recipe | Homemade Restaurant Style Dal Palak | Nutritious Spinach Lentil Recipe

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Dal Palak

Cultural Context

Dal Palak is a nutritious dish from India, combining lentils and spinach, which are staples in Indian cuisine. This dish is often enjoyed for its health benefits and is a common part of vegetarian meals across the country. It highlights the use of simple ingredients that come together to create a hearty and flavorful dish, popular not only in homes but also in restaurants. Variations exist, with some regions adding different spices or vegetables to enhance the flavor.

IndianINmain
45 min
medium
4 servings
Servings4
½ cup tur dal (100 grams)
2 tablespoons chana dal (25 grams)
2 tablespoons masoor dal (25 grams)
1 teaspoon minced garlic
1 teaspoon minced ginger
1 green chili, slit
2½ cups water
¼ teaspoon turmeric powder
1 teaspoon salt
1 pinch hing (asafoetida)
1 tablespoon cooking oil
1 tablespoon ghee
1 medium onion, finely chopped (½ cup)
1 medium tomato, chopped
spinach leaves, washed and chopped
2 teaspoons cumin seeds
2 dried red chilies
6-7 cloves garlic, finely chopped
1 teaspoon Kashmiri red chili powder

cooking oil

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while butter is often cheaper.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder provides similar flavor at a lower cost.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are a great alternative with similar texture.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutritious while collard greens are often less expensive.

1

Wash the lentils (tur dal, chana dal, masoor dal) 3-4 times under water.

2

Soak tur dal and chana dal for 1 hour, and masoor dal for 30 minutes.

3

Drain the soaked lentils and rinse them with clean water.

4

In a pressure cooker, add chana dal and masoor dal with 1 teaspoon minced garlic, 1 teaspoon minced ginger, slit green chili, 2½ cups water, ¼ teaspoon turmeric powder, and 1 teaspoon salt. Stir well and add a pinch of hing.

5

Close the lid and cook on high heat for 3 whistles.

6

In a separate kadhai, heat 1 tablespoon cooking oil and 1 tablespoon ghee.

7

Add 1 teaspoon minced garlic and 1 teaspoon minced ginger, sauté for 30 seconds.

8

Add 1 medium-sized finely chopped onion and cook on medium flame until light brown, about 2-3 minutes.

9

Add chopped tomato and cook until soft, stirring occasionally.

10

Wash and chop spinach leaves, then add to the mixture and cook on low heat for 2 minutes.

11

Open the pressure cooker to check if the lentils are cooked, then add the cooked spinach mixture to the lentils.

12

Add ½ cup water to adjust the consistency and bring to a boil on high heat for 5 minutes.

13

Taste and adjust salt if necessary.

14

In a separate kadhai, heat 2 tablespoons oil, add 2 teaspoons cumin seeds, and let them turn light brown.

15

Add 3 dried red chilies and 6-7 finely chopped garlic cloves, sauté until fragrant, then add 1 teaspoon Kashmiri red chili powder.

16

Pour the tempering over the dal and spread it evenly.

Cooking Techniques

sautéingboiling

Equipment Needed

pressure cookerkadhaiknifecutting boardmeasuring cupsspatula

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariangluten-free

Also Known As

Spinach LentilsPalak Dal

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