Palak (spinach) is a good calcium and iron content green leaf vegetable and dal is a protein rich food. Thus, this recipe is a combination of both palak and masoor dal is highly nutritious.
Palak dal recipe is usually made with tuvar dal, moong dal and masoor dal. Each type of dal has its own unique taste and flavour.
In this recipe we used the combination of both palak (spinach) and masoor dal/pink lentil which has a different taste and flavour.
Ingredients:
Masoor dal/pink lentil 1 cup
Palak/Spinach 2 cups
Turmeric powder ¼ tsp
To Grind:
Green chillies 8
Garlic 10-12
Onion 1
Jeera/cumin seeds ¼ tsp
For Seasoning:
Oil 2 tbsp
Mustard seeds ½ tsp
Cumin seeds ¼ tsp
Turmeric powder ¼ tsp
Curry leaves 1 strand
For Garnishing:
Coconut oil/ghee 1 tsp
Procedure for Palak Masoor Dal recipe:
1.Rinse the dal and pressure cook the dal with turermic powder and water until 2 whistles.When cool mash the dal.
2.Wash palak leaves, chop finely and keep aside.
3.Grind to a coarse paste green chillies, garlic, onion and cumin seeds.
4.In a pan or kadai heat oil add mustard seeds and cumin seeds, when seeds splutter.
5.Add curry leaves and grinded paste, saute it still the raw smell disappears and a nice aroma comes, add turmeric powder and salt, saute for 5 minutes on low flame.
6.Add chopped palak and stir fry for 5 minutes on low flame stirring occasionally.
7.Add the mashed dal to palak and stir for a minute. If you want very thick dal you can stop at this stage and garnish the palak masoor dal recipe either with coconut oil or ghee.
8.If you want a creamy smooth palak masoor dal recipe add water to the dal and boil it.
9.The quantity of water will depend on how much thick or thin you want the palak masoor dal recipe to be.
10.Bring it to boil by simming it for 2-3 minutes off the stove.
11.Garnish with coconut oil/ghee.
