dal palak

Savoury Arahar Dal Palak, a comforting and warm spinach and split yellow lentils stew. Vegan, Gluten Free, Nutritious, with turmeric, cumin and fenugreek seeds. Have it hot with Chapati or with rice.

Arhar Dhal Palak -Pigeon Pea Lentils with sautéed Spinach

arahar dal

water

turmeric powder

vegetable oil oil

Jeera seeds / Cumin seeds

green chili (small chili/ to taste)

curry leaves (4-5 leaves)

¼ inch ginger piece (minced)

garlic (minced)

onion (1 small sliced onion)

spinach (washed, drained chopped small)

tomato (1 small sliced ripe tomato)

salt (or

Rinse the arahar dal/ yellow lentils, add the turmeric powder and Pressure cook in 2 cups of water for 3 whistles till soft. If not using a pressure cooker, cook till soft and mashable, on low heat in 2.5 cups of water and the turmeric powder, stirring frequently to ensure the lentils don&#039;t catch or char at the bottom of the pan. Top with a little water if its becoming dry. This method may take about 20 minutes.

To cook the Dal

While the dal/ lentils are cooking, Chop the spinach, stalks and all, into 2 cm pieces. Wash and clean the spinach, ensuring there are no grits. Set aside in a colander to drain, or spin in a salad spinner. Slice the onion and tomato into small pieces. Slice the green chili. Peel and mince the ginger and garlic. Mince the curry leaves

Preparation

Once the dal is done and the pressure cooker is ready to be opened, set a pan on low heat and add the oil. (If you are not vegan, you may like to use ghee - it gives its special aroma to the dish).

When the oil is hot, add fenugreek seeds, saute for 2 seconds (on low heat) or till they begin to darken and burst.Add cumin seeds, sauté for 2 secs

Add the sliced green chili, let it scald ( discolour). Add the curry leaf pieces. if they are fresh, they may sputter. Add the minced ginger sauté for 10 secs, add the garlic and sauté for another 10 secs or till they begin to discolour.

Add chopped drained spinach, sauté on high flame for 2 minutes. stirring continuously. Lower the flame, add tomato slices and let the spinach ( which would have wilted down by now) cook for 3-5 minutes till it is almost dry. Keep stirring so that the mixture doesn&#039;t &#039;catch&#039; or char at the bottom of the pan.

Meanwhile take the cooked dal/lentils out of the cooker. Use a whisk/ masher gently on the dal so that it is fluid and mashed. Don&#039;t whisk it into a paste though. Add the dal to the spinach onion mixture. Add a little water (about 1/2 a cup) if its very thick, as per the consistency you prefer. Add salt to taste, stir it in.Bring to a boil on high heat and then reduce to low heat and let it cook for 5 minutes, stirring frequently.

Serve hot with chapatis or rice, and a dry sabzi ( vegetable), along with slices of onion and radish seasoned with salt and pepper.

To Make Arhar Dal Palak/ Spinach Lentils Stew

Dal palak recipe or spinach dal is a simple recipe of lentils cooked with Indian palak or spinach and then tempered with basic spices. This dal palak is quick to make and doesn&#039;t need a lot of ingredients. Serve it with rice or roti. Instructions for stovetop &amp; instant pot included.

Dal Palak Recipe (Spinach Dal)

½ cup dal ((lentils)

tomato ((chopped (optional)))

spinach fine chopped) (use as desired))

ghee (or butter)

cumin seeds ((jeera))

red chilli ((broken, optional))

ginger garlic

green chilies

hing ((asafoetida) (optional))

turmeric

salt ((adjust

½ teaspoon kasuri methi ((optional, dried fenugreek leaves))

Lemon juice

Add dal to a bowl or pot. Rinse it very well a few times until water runs clear.

If using tomato, chop it and add to the dal.

Pour 1¼ cups water and cook in a pressure cooker for 2 whistles on a medium heat. You can also cook the dal in a pot adding more water as needed until they soften.

If using instant pot, place the bowl and pressure cook for 8 to 9 mins.

When the pressure releases naturally, remove the dal and mash it to suit your liking.

Heat a pot with ghee or butter. Add cumin and dried red chilies.

When the cumin begins to splutter add ginger, garlic and green chilies. Saute well for a min. Add hing.

Transfer chopped palak or spinach. Saute for 3 to 4 mins on a medium heat until the leaves wilt. 

Add cooked dal, salt and turmeric. Mix and check the consistency. If needed pour some water.

Next mix well and cook on a medium heat until palak softens. Add kasuri methi (optional) and switch off when spinach dal reaches the desired consistency. 

When the spinach dal cools down slightly, add lemon juice and mix. Serve dal palak with rice or roti.

How To Make Dal Palak

Press SAUTE button on the Instant pot and pour ghee to the steel insert.

Add cumin, dried red chilies and green chilies. When the cumin seeds splutter, add tomatoes (optional) and saute for 1 minute.

Then add dal, turmeric and salt. If you prefer to use chilli powder as a substitute to green chilies, add it now.

Press CANCEL button. Pour 1¾ cups water and deglaze with a wooden spatula to release any bits of food stuck at the bottom.

Optionally you can also place a trivet and keep your rice bowl over it &amp; cover.

Secure the Instant pot with the lid. Press PRESSURE COOK button (high pressure) and set the timer to 10 mins.

When the dal palak is done, IP will beep. Wait for the natural pressure release for at least 15 mins. Release the rest manually. Remove the rice bowl.

Add the chopped spinach to the dal and give a good mix. Press SAUTE button and cook for 2 mins. Palak will just take 2 mins to cook. If needed you may add another ¼ cup hot water to adjust the consistency.

Press CANCEL and sprinkle kasuri methi (optional). Cover the IP until you serve. This helps spinach to cook completely with the residual heat in the IP.

Taste test and add more salt if needed. When the spinach dal cools a bit, add lemon juice. Serve with rice or roti.

Instant Pot Spinach Dal

https://www.youtube.com/watch?v=0_9Ef_CYijI

Dal palak recipe link : https://www.indianhealthyrecipes.com/dal-palak-recipe/

Music by : https://www.youtube.com/user/Vexento

Dal palak recipe | How to make spinach dal

Instant Pot Dal Palak recipe is a flavorful Indian dish made with pigeon peas, spinach, aromatic spices, and a tadka of ghee, mustard seeds, garlic, red chilies, curry leaves, and asafoetida.

Instant Pot Dal Palak Recipe

Toor dal (pigeon pea)

Bunch of spinach, chopped

Water

Onion

Tomato

Cumin seeds

tsp Turmeric powder

tsp Red chili powder

Coriander powder

tsp Garam masala powder

Salt

tbsp Fresh coriander leaves

tbsp Ghee

Mustard seeds

Garlic cloves, chopped

Broken red chilies

Curry leaves

Asafoetida (hing)

To begin, turn on the instant pot to saute mode.

Next, add 1 tbsp of oil, chopped onion, and 1/2 tsp of cumin seeds. Saute for a minute until the onion is translucent and the cumin seeds are fragrant.

After that, add chopped tomato, 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, 1/2 tsp of garam masala powder, and 1 tsp of salt. Mix well and saute for a minute.

Following that, add chopped spinach, 1 cup of toor dal (rinsed), and 3 cups of water. Stir well.

Then, cancel the saute mode and close the instant pot lid.

Select the pressure mode and cook for 10 minutes on high pressure.

Once the cooking is complete, allow the pressure to release naturally.

Next, open the lid and slightly mix the dal palak mixture. You can mash it slightly with a masher if desired.

In a separate pan, heat 1 tbsp of ghee and add 1/2 tsp of mustard seeds. Let the seeds splutter.

Then, add 3 chopped garlic cloves, 2 broken red chilies, and a few curry leaves. Fry until the garlic turns golden brown. After that, add a pinch of asafoetida (hing) and mix well.

Pour the tadka over the dal palak mixture and mix well.

Add 2 tbsp of fresh coriander leaves and serve hot. Finally, serve with rice or chapati. Enjoy!

Simple, healthy, yet tasty and comforting this Dal Palak recipe or Spinach Dal is made with pigeon pea lentils (tuvar dal), red lentils (masoor dal) and fresh spinach (palak). The recipe is not overly spiced and is made without onion and garlic as well.

Dal Palak Recipe | Easy Spinach Dal

tuvar dal ((hulled

masoor dal ((hulled and split red lentils))

turmeric powder ((ground turmeric))

water (- for pressure cooking lentils)

Ghee (or oil)

cumin seeds

ginger (- finely chopped or 1 inch peeled ginger)

green chilies (- chopped or 1 green chilli)

spinach (- finely chopped)

kashmiri red chili powder (or paprika)

¼ teaspoon asafoetida ((hing))

water (or add as needed)

salt (as required)

Pick and rinse the lentils a few times in water. Take the lentils in a 2 litre stovetop pressure cooker. Also add turmeric powder and 1.5 cups of water.

Pressure cook on medium heat for 10 to 11 minutes or 7 to 8 whistles or until the lentils become soft and mushy. 

Open the lid only when the pressure drops naturally in the cooker. Check the lentils.

They should be cooked well and softened. Mash the lentils lightly with a spoon and set aside.

Pressure cooking lentils

In a pan, heat ghee. Keep the heat to a low and fry the cumin seeds first.

When they crackle, add the finely chopped ginger and green chillies. Fry for a few seconds or until the raw aroma of ginger goes away. 

Now add the finely chopped spinach. Mix the spinach with the rest of the fried spices.

Sauté spinach for some minutes until the leaves becomes soft and stops releasing water on a low to medium-low heat.

When the spinach leaves are softened, add the kashmiri red chili powder and asafoetida.

Mix well and sauté for half a minute on low heat.

Add the mashed lentils and salt according to taste. Mix the lentils with the sautéed and softened spinach.

Add water around ½ to 1 cup depending on how thick or thin you want the dal to be.

Stir to combine and simmer the dal for 5 to 6 minutes. Turn off the heat.

Serve Dal Palak hot with rice and a side vegetable dish or salad or raita.

Making dal palak

https://content.jwplatform.com/videos/qjtjSa81.mp4

Dal palak is easy and simple to make recipe of spinach with lentils. This dal palak recipe Is made without onion and garlic.

Dal Palak (Spinach with Lentils)

Legumes and spinach combine with a host of fragrant spices to create this traditional Indian dish that is wholesome, nutritious, and satisfying.

Dal Palak (Lentil and Spinach Curry)

mustard seeds ((yellow is more mild, brown is spicy))

onion

garlic (, minced)

ginger

chilies

garam masala

garam

coriander

Kashmiri chili powder

asafoetida

salt

peas lentils

water or vegetable broth (, divided)

spinach spinach

lemon juice

Add the oil or ghee to a pot over medium-high heat.  Add the cumin and mustard seeds and cook until they start to pop (careful not to scorch or they will become bitter).  Add the onions and cook for 5-6 minutes until soft and translucent.  Add the ginger, garlic, and chilies and cook for another 2 minutes.  Add the garam masala, coriander, turmeric, chili powder, and asafoetida and cook for another minute.  Add split peas/lentils and stir to coat.  Add the salt and the water or broth, reserving 1/2 cup to add towards the end if more liquid is needed.  Cover and simmer for 35-50 minutes (20-25 minutes for lentils) or until the split peas or lentils are tender.  If you prefer a smoother, creamier consistency cook longer until the peas have broken down.  Add the spinach, stir to combine, and simmer another minute or two, until wilted. Stir in the lemon juice and add salt to taste.

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