Dal Palak Curry
Dal and spinach, this combination can never go wrong. This is an ideal curry during summers as it uses very less oil and spices. Also it’s a nice variation from the plain dal that we have almost regularly. You can use tur/arhar dal or masoor dal in place of moong dal. But I prefer moong dal simply because it’s lighter on the tummy and easy to digest too. Also do not skip the tomatoes, as it will help the body in absorbing the iron from spinach. You can see other spinach recipes
by clicking here.
As always I have used my 240 ml cup. It goes very well with steamed rice or jeera rice.
Ingredients:
- Moong dal 1/2 cup
- Spinach leaves 1 cup
- Salt to taste
- Turmeric powder 1/2 tsp
- Red chili powder 1/2 tsp
- Garlic cloves 2-3
- Onion 1 small
- Tomato 1 small
- Green chilies 2-3
- Ginger 1/2 inch piece
- Cumin seeds 1/2 tsp
- Refined oil 2 tsp
Method:
- Wash and soak the dal for 1-2 hours.
- Clean, wash and chop the spinach leaves finely.
- Pressure cook the dal in water along with the spinach leaves, tomato pieces, two green chilies, garlic, salt and turmeric powder for one whistle.
- Reduce the flame and cook for 2-3 minutes more.
- Check the consistency and add more water if required.
- Heat a small kadhai and add oil to it.
- Once the oil is hot, add the cumin seeds.
- As soon as the cumin seeds splutter, add finely chopped onion, ginger, two green chilies and red chili powder.
- When the onion turns golden, remove from fire and pour it into the dal-palak mixture.
- Serve it hot with rice or rotis.
