Friday, February 23, 2018

DAL PALAK

DAL PALAK

Often, the simplest recipes become the best ones. When you have eaten out for several days in a row and look for homely food, there is nothing as satisfying as the simple Dal Palak made with Moong Dal  (Split Green Gram) and Palak ( Spinach.)

As is commonly known, Spinach has numerous health benefits. 

In this recipe we use split green gram dal ( which is called Dhuli Moong Dal in Hindi). Please see picture below.

Today's recipe is adapted from Dal Palak from MasterChef Sanjeev Kapoor.

We had this with hot rotis and it was most enjoyable. We particularly liked the flavour of the sauteed garlic in this dal.





Ingredients:

  •  Moong Dal (Split Green Gram ) 3/4 cup
  • Palak ( Spinach), a small bunch or around 20-25 leaves
  • Turmeric Powder, 1/2 tsp
  • Cumin Seeds,  1 tsp
  • Hing (Asafoetida), 1/8 tsp
  • Onions, medium sized, 2
  • Green Chillies,  2
  • Ginger, 1" piece
  • Garlic, 6-8 cloves
  • Lemon juice, 1 tsp
  • Oil/Ghee, 1 and 1/ 2 tbsp
  • Salt, as per taste

Method:

Wash the moong dal and pressure cook with 2 cups of water adding salt and turmeric powder for 2 whistles or till the dal is fully cooked. When the cooker cools, remove the cooked dal and keep aside
Wash the spinach leaves in several changes of water and later shred them and keep aside.
Peel and finely chop the onions.
Peel and chop the garlic cloves
Wash and chop the green chillies and ginger.

Heat oil/ghee in a thick bottomed kadhai. When it gets hot, on medium heat add the asafoetida and cumin seeds.
When cumin seeds sizzle and start to change colour, add the chopped onions and green chillies.
Saute till the onions become soft and translucent.
Add the chopped ginger and garlic. Saute till the garlic gives off a good aroma.
Now add the cooked moong dal, mix well and bring to a boil
Check for salt and add if required
Next, add the shredded spinach and the lemon juice
Reduce the flame and let it simmer for 2-3 minutes till the spinach is cooked
Transfer to a serving bowl and serve hot with rotis.