Dal Palak (With Onion and Garlic)

DAL PALAK (With Onion and Garlic)

INGREDIENTS :

(1) Arhar dal / Tuvar dal  / Split red gram and Dhuli moong dal  / Split yellow lentils, 50 gms each. That is half cup each. 

(2) Spinach / Palak, One and half cup chopped.

(3) 2 medium sized Onions, finely chopped.

(4) 2 small sized Tomatoes chopped, equal to 1 cup.

(5) 2 whole red Chillies 

(6) Clarified butter / Ghee - 2 table spoon

(7) 8 cloves of Garlic, finely chopped

(8) Half inch of Adrak / Ginger, finely chopped

(9) Turmeric / Haldi powder

(10) Garam Masala powder - 1 tea spoon

(11) Coriander / Dhaniya powder - 1 tea spoon

(12) Cumin / Jeera powder - Half tea spoon

(13) Asafoetida / Hing powder - 3 pinch

(14) Salt to taste

(15) Water for cooking

PREPARATION :

(1) Rinse the Spinach / Palak in water and cut off the stem part. Chop the spinach into medium sized pieces.

(2) Finely chop the Onions, Tomatoes and Garlic.

Pressure cooking dal:

(1) Rinse the Arhar dal and Moong dal couple of times in water. Drain the water very well and add the lentils in pressure cooker along with turmeric powder. Add 600 ml of water, enough for the dal to cook. 

Add little salt. Close the lid of the pressure cooker and cook the dal in it till it gives three three whistles. Turn off the gas stove flame and allow it to cool down and release the pressure.

(2) After the pressure cooker settled down on its own, open the lid and check the lentils to see if they are cooked well. You can do so by taking the lentils on a spoon and pressing with finger tips. If they form a smooth paste when pressed, then they are cooked.

(3) Add chopped spinach to the cooked dal. Mix well. Allow the spinach to cook in the dal for 5 - 8 mins on a medium flame without closing the lid of the pressure cooker this time. Then turn off the flame.

Tempering and preparing dal fry :

(1) Meanwhile, in another kadhai / wok or a pan, take 2 table spoon of clarified butter or ghee. Add Cumin seeds / Jeera and sauté for few seconds till they change colour or fragrant. 

(2) Add finely chopped Ginger and Garlic and sauté till the garlic becomes golden brown in colour and the raw aroma of Ginger and Garlic goes away. 

(3) Add Asafoetida / Hing powder.

(4) Then add finely chopped Onions along and sauté till they become light golden in colour. 

(5) Add 2 whole red chillies and sauté for 10 seconds.

(6) Then add chopped tomatoes and sauté till the tomatoes are mushy and cooked.

(7) Add the dry spice powders like Turmeric / Haldi powder, Red chilli powder, Coriander / Dhania powder, Cumin / Jeera powder and Garam masala powder in measures given in the ingredients list. Note that red chilli powder is optional or you may add very little amount of it. I used Half tea spoon of Kashmiri lal mirch powder to get orangish coloured Dal Palak.

The Onion Tomato - Ginger Garlic mixture is ready.

(8) Add the cooked Dal Palak from the pressure cooker into the kadhai with Onion Tomato - Ginger Garlic mixture. Mix well.

(9) Add little water if required depending on the desired consistency. For thicker dal, you may add little water or skip it. For thinner dal, add more water. Mix and stir well.

(10) Add salt to taste. Note that, salt was added during pressure cooking dal too. So add it accordingly this time to achieve the required taste. Mix well.

(11) Continue to simmer for 3-5 minutes. When the dal palak reaches the desired consistency, turn off the gas flame.

(12) Dal palak or Spinach dal is ready to serve. Take it onto a serving bowl and serve with steamed rice and Aloo bhujia as side dish. It also goes well with chapatis / rotis / phulkas and Jeera Rice.