Palak Dal
Palak Dal
Dal is dried split legumes(lentils, peas, and beans). They are one of the most important food staples in South Asia, especially in the Asian subcontinent of India where a large percent of the population is vegetarian. There are over 50types of dried dal such masoor, urad, moong, toor, chana, etc. Dal is mostly prepared as a soup, usually with a base of onions, garlic, and ginger. It is typically served with steamed rice and some type of a flatbread such as roasted poppadum. Dal is very high in protein, iron, fiber, and vitamin D.This dal recipe contains a hulled and split urad dal, which is a bean called matpe. It is simmered for 45 minutes, then mashed. Cumin seeds, onions, garlic, ginger, and green chilies are then fried, and the mashed dal is added. Chopped spinach is added the last 5 minutes of cooking. The dal is finished off with lemon juice. Serve the palak dal with steamed rice. While lentil soup doesn’t sound very exciting, this dal is unbelievably flavorful and is packed full of vitamins. Plus, all of the ingredients in this recipe is great for your immune system.
Equipment
- bean masher
Ingredients
- 2 cups split urad dal
- 1 bunch spinach washed and finely chopped
- 5 cups water
- 1 tsp turmeric powder
- 1/4 tsp asafoetida
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 8 garlic cloves finely chopped
- 1” ginger peeled and finely chopped
- 2 green bird’s eye chilies finely chopped
- salt to taste
- 1/2 lemon juiced
Instructions
- In a large pot, combine the dal, turmeric, asafoetida, and 4 cups of water. Simmer over medium heat for 45 minutes.
- Take off the heat. Mash the lentils with a bean masher or the back of a spoon. Set aside.
- Heat cooking oil in another large pot over medium heat. Fry the cumin seeds for 30 seconds.
- Add in the onions, garlic, ginger, and green chilies. Sauté for 8 minutes.
- Add in the mashed dal with 1 cup of water. Simmer for 5 minutes.
- Add in the chopped spinach. Season with salt. Simmer for another 5 minutes. Turn off the heat and squeeze out the juice of half a lemon.
