spinach dal

Spinach Lentil Dal- an Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and that can be made in 30 minutes. Serve with Basmati Rice, and naan bread!

Spinach Lentil Dal 

ghee

onion, diced

garlic, rough chopped

ginger,

medium jalapeno, finely chopped (or serrano)

black mustard seeds

cumin seeds

garam masala

lb BABY spinach (fresh

mint leaves (optional)

water (if using fresh spinach)

—–

water

yogurt

black lentils (or aka caviar lentils, beluga lentils

salt

If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce

Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs.

Blend Spinach Sauce

Place the wiled spinach mixture in a blender and add the 3/4 water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here.  Pour it back into the pan, set on low heat.

Combine

Mix in the yogurt, lentils and salt. Adjust salt to your liking, adding more if necessary! You want this slightly salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes.

Serve

Followed the recipe (except for almost over-toasting the spices) and the result was very flavourful. My friends were delighted I had enough to share.

Not really a fan of this dish but it was edible. With that being said this will be the first and the last time I will be making this dish.

This turned out delicious !!! Going into my favorite recipe book!

I love this, so delicious, hearty, and the sauce is such a gorgeous green color!

https://content.jwplatform.com/videos/8e6DSLmM.mp4

How to make Lentil Dal with Spinach Sauce! This version is fragrant, flavorful and packed with nutrients- think of this like Saag Paneer, but substituting black lentils instead of the cheese! Super tasty and healthy. A 30-Second video.

Emerald Dal Video (Spinach Dal)

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.

Preparation

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

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)

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)

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Top 3 spinach dal recipes from across the web

The most viewed spinach dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Dal Palak Recipe | Easy Spinach Dal

The most viewed spinach dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine