Dal Palak Recipe | पालक दाल | Chef Sanjyot Keer

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.

Stack all the spinach leaves, roll and slice finely.

Add all the leaves to boiling water, and blanch them for a minute. Refresh in ice cold water immediately.

Soak the chana dal in water for half an hour.

Strain the water and add the soaked chana dal.

In a pressure cooker add all the lentils along with salt, turmeric and water, pressure cook on medium flame for 3-4 whistles.

After 3-4 whistles switch off the flame and allow the cooker to depressurize naturally to open the lid.

Use a whisk to roughly mash the chana dal.

In a wok heat the ghee add cumin seeds, hing, garlic, ginger and green chillies and sauté on medium flame for 2-3 minutes.

Add the chopped onions and cook until they turn translucent.

Add the spices, tomatoes and salt to taste. Cook until tomatoes are mushy.

Add the blanched spinach and cook for 2-3 minutes.

Add the cooked dal and give it a nice stir.

Add water to adjust the consistency of the dal and bring to a boil.

Add lemon juice, garam masala and fresh chopped coriander leaves, stir once and finish it by adding freshly made tadka.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary