Dal Palak, a harmonious blend of moong dal and spinach, promises flavours and nutrition in every bite. This quick and easy recipe is a go-to for a comforting meal.
About the Recipe
Dal Palak is a classic Indian dish that marries the wholesome goodness of moong dal with the vibrant freshness of spinach. A nutritious choice, it’s a staple in Indian households, offering a perfect balance of flavours.
Why You Will Love This Recipe
Get ready to fall in love with the simplicity and richness of Dal Palak. The creamy texture of moong dal combined with the earthy spinach and aromatic spices creates a dish that’s delicious and packed with essential nutrients.
For an extra kick, squeeze some fresh lemon juice just before serving. Adjust the green chillies according to your spice preference. Don’t skimp on the tempering—it’s the secret to enhancing the overall flavour.
Dal Palak is a cherished recipe in Indian cuisine, often prepared as a comfort food that reflects the diversity of regional flavours. It’s a staple on dining tables nationwide, offering taste and nutrition.
Serving and Storing Suggestions
For a complete meal, serve Dal Palak hot with roti, chapati, naan, or rice. Leftovers can be refrigerated for up to two days, allowing the flavours to meld and intensify.
Other Similar Recipes
If you enjoy Dal Palak, explore the world of lentils and greens with recipes like Dal Tadka or Sarson da Saag, both offering distinct flavours and nutritional benefits.
Moong dal provides a rich source of protein and fibre, while spinach adds essential vitamins and minerals. The combination makes Dal Palak delicious and a wholesome choice for a balanced diet.
Dal Palak (Spinach Dal)
- 2 cups Moong Dal (or Bengal Gram Dal)
- 2 cups Palak (cleaned, washed, finely chopped)
- 4 Onions (finely chopped)
- 4 to 5 Green Chillies (finely chopped)
- 2 tsp Ginger Garlic Paste
- 3 to 4 tsp Lemon Juice
- 2 tsp Garam Masala Powder
- Salt as per taste
- Oil (a little)
- Mustard Seeds (a pinch)
- Cumin Seeds (a pinch)
- Pressure cook the dal and lightly mash them.
- Cook the palak with enough water until the leaves start to wilt.
- Heat oil in a pan over medium flame.
- Fry the cumin seeds and mustard seeds for 20 seconds.
- Add the onions, green chillies, and ginger garlic paste.
- Sauté for a minute.
- Add the ground palak, cooked dal, salt, and garam masala powder.
- Stir and mix well.
- Simmer for a few minutes and remove from flame.
- Add lemon juice and mix again.
- Serve as a side dish to roti, chapati, naan, or with rice.
Frequently Asked Questions:
Is Dal Palak Spicy?
Dal Palak offers a mild spice level, making it suitable for various tastes. You can adjust the green chillies to tailor the heat according to your liking.
Can I Freeze Leftover Dal Palak?
While it’s best enjoyed fresh, you can freeze Dal Palak for up to a month. Thaw and reheat on the stovetop, ensuring the flavours remain intact.
What’s the Key to Perfectly Cooked Moong Dal?
Pressure cooking the moong dal until it’s soft but not mushy is the key. This ensures a creamy texture that complements the spinach beautifully.
Can I Substitute Moong Dal with Other Lentils?
Absolutely! While moong dal is traditional, you can experiment with lentils like masoor dal or toor dal for a unique twist. Each lentil brings its distinct flavour to the dish.
What do you serve with Dal Palak besides rice?
Dal Palak pairs wonderfully with Indian bread like roti, chapati, or naan. For a wholesome meal, try it with steamed basmati rice or jeera rice.