Easy Dal Palak Recipe | Spinach & Lentil Curry | Simple Indian Comfort Food Dish

Discover a flavorful and nutritious Dal Palak recipe, blending tender spinach with moong and chana dal, infused with aromatic spices and a rich ghee tempering. Perfect for a wholesome meal, this dish offers a delicious balance of protein and greens, enhanced by a spicy, tangy masala and a fragrant tadka.

RECIPE PAGE: https://www.patelbros.com/indian-recipes/dal-palak-recipe-nutritious-spinach-and-lentil-curry

INGREDIENTS:
– Spinach – 2 cup (blanched)
– Moong Dal – 3/4 cup
– Chana Dal – 1/4 cup
– Turmeric Powder – 1/4 tsp
– Salt – to taste
– Ghee – 1 tsp
-Water – 3 cups

MASALA:
– Ghee – 3 tsp
– Cumin Seeds – 1 tsp
– Ginger – 1 tsp (chopped)
– Garlic – 2 tsp (chopped)
– Green Chili – 1 (chopped)
– Curry Leaves – 5-6 qty
– Onion – 2 medium (chopped)
– Tomato – 2 medium (chopped)
– Salt – to taste
– Turmeric Powder – 1/4 tsp
– Kashmiri Red Chili Powder – 1 tsp
– Cumin Powder – 1 tsp
– Coriander Powder – 2 tsp
– Amchur Powder – 1 tsp
– Garam Masala – 1/2 tsp
– Cilantro – 2 Tbsp (chopped)

TADKA:
– Ghee – 1 tbsp
– Cumin Seeds – 1 tsp
– Garlic – 2-3 cloves
– Dried Red Chili – 1-2 qty
– Kashmiri Red Chili powder – 1/2 tsp

INSTRUCTIONS:

1. Begin by blanching the 2 cups of spinach. In a pot of boiling water, add the spinach leaves and cook for 2-3 minutes.
2. Remove the spinach from the hot water, drain off any excess water, and squeeze out any remaining moisture. Set the spinach aside.
3. In a pot or pressure cooker, combine ¾ cups of washed moong dal and ¼ cup of chana dal. Add salt, ¼ tsp of turmeric powder, 1 tsp of ghee, and 3 cups of water. Cook until the dals are tender.
4. In a separate pan, prepare the masala mixture. Heat 3 tsp of ghee in the pan, then add 1 tsp of cumin seeds, 5-6 qty of curry leaves, 1 chopped green chili, 1 tsp of chopped ginger, 2 tsp of chopped garlic, and 2 qty of chopped medium onions. Sauté until the onions are slightly golden brown.
5. Add the 2 chopped tomatoes, ¼ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, 2 tsp of coriander powder, and 1 tsp of amchur powder to the pan.
6. Sauté for 2-3 minutes, or until the tomatoes start to release their juices.
7. Incorporate the blanched spinach and the cooked dals into the masala mixture. Cook everything together for about 10 minutes, or until well combined and simmering.
8. For the tarka, heat 1 tbsp of ghee in a small pan. Add 1 tsp of cumin seeds, 2 cloves of sliced garlic, 1-2 qty of dried red chilies, and ½ tsp Kashmiri red chili powder.
9. Sauté until the garlic is fragrant, then pour the tarka over the dal.
10. Serve the Dal Palak with rice or roti and enjoy!

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