Monday, 3 February 2020

Dal Palak (without onion and garlic) | Palak Dal | Easy Dal Palak Recipe


Recipe for the day is this warm and yummy Dal Palak which always reminds me of our Pune days. This hot bowl of simple yet flavorful palak dal was enough for us to eat scores of phulkas and extra extra helpings of rice. Did I slightly go overboard? Maybe ;) But you get the drift right. It is healthy too. All you need is that bowl of dal and maybe a sabzi. Even if I don't get time to make a sabzi, we manage with boiled egg fry or paneer burji. I love to make this with the palak I used to buy in Pune which gives an earthly flavor to the gravy. With the Chennai palak I feel that's missing. So without much further talk, let's get to the recipe.




Recipe Source: Here


Serves: 3-4 persons


I Took: 

Preparation Time: 5 minutes

Cooking Time: 30 minutes


I Used:


Palak - 2 cups
Tur Dal - ½ cup
Oil/Ghee - 2 tbsp
Cumin seeds - 1 tsp
Ginger - An inch piece - chopped
Green Chilly - 2 nos (medium sized) - chopped 
Red Chilly powder - ½ tsp
Asafoetida - ¼ tsp
Turmeric powder - ½ tsp
Salt - As Needed

The Way:


1. Rinse the lentil with water for 2-3 times. Then take them in a pressure cooker and add around 2 cups of water. Add salt and turmeric powder to it. If you have time soak the dal for 15-20 minutes before cooking so that they cook faster

2. Pressure cook the dal for 5 to 6 whistles till it becomes soft and mushy


3. Now rinse the palak in water for 2-3 times. Drain them of water. Then chop finely and keep aside. Also clean and chop the ginger and green chillies and keep aside

4. In a pan heat oil/ghee. Using ghee gives a very nice aroma and flavor to the gravy. Then temper the cumin seeds 


5. Reduce the flame to low and then add the chopped ginger and fry till the raw smell goes off

6. Then add the chopped green chillies & fry for 30 seconds

7. Now add the chopped palak and saute for a minute

8. Then add the red chilly powder and asafoetida


9. Now cover the pan and cook for 6-8 minutes till the palak is cooked. Palak will release some water. So no need to add additional water at this point. Just open the lid and saute twice or thrice in between so that the palak doesn't stick to the bottom of the pan

10. Mash the cooked dal so that it is smooth. Once the palak is cooked, add the mashed dal to it

11. Add water (1-2 cups) depending on the consistency you want or the gravy and give a nice stir

12. Check salt and add if needed


13. Simmer the dal for about 5 minutes and then switch off

Serve with nice phulkas/rotis, rice & a sabzi of choice :)

Cheers,
Chitz

1 comment:

Thank you for stopping by !! I am really happy that you take time to let me know how you feel :-)