Since my childhood, Daal-Bhaat (Lentil-Rice) has been the best combination for my lunch because often simple combinations can be the best. It is also my favorite because as a child I would prefer simply daal-bhaat without any side dish because I was very choosy and did not like veggies at all. But Maa had her cooking skills by which she would feed us veggies like Spinach Daal in which she would mix fresh spinach in lentils. Since then I love Palak Daal or Spinach Daal. Last week I was feeling nostalgic thinking about my childhood days and hence made Spinach Daal or Palak Daal and had it with rice. In this blog I will be sharing my recipe of spinach daal.
Details
6
10 Minutes
25 Minutes
Side Dish
Indian
Print
Ingredients
Channa Daal/Gram Lentil: 1 Cup
Chopped Spinach: 4 Cup
Chopped Tomatoes: 2
Chopped Onions: 1/2 Cup
Chopped Garlic: 1 Tbsp
Chopped Ginger: 1/2 Tbsp
Asaftida/Hing: 1/4 Tbsp
Dry Green Chillies: 2
Cumin Seeds: 1 Tsp
Bay Leaves: 2
Cumin Powder: 1 Tsp
Kashmiri Red Chilli Powder: 1 Tsp
Turmeric Powder; 1 Tsp
Garam Masala: 1/2 Tsp
Salt to Taste
Water as required
Chopped Coriander Leaves: 1/4 Cup
Directions
- Wash the chana daal/ gram lentil with cold water, rinse the water and keep it aside.
- Take a pressure cooker or a deep pot with a lid, heat 4 tbsp of oil in it. Temper the oil with bay leaves, dry red chilies, cumin seeds and asaftida. Add chopped onions and cook till the onions turn translucent. Then add the chopped ginger-garlic and saute for 5 minutes, then add the chopped tomatoes and cook till the tomatoes become soft and mushy.
- Then add all the dry spices i.e. cumin powder, coriander powder, kashmiri red chili powder, turmeric powder and garam masala. Mix well and cook for 5 minutes. Then add the washed chana daal/ gram lentils and fry for 5-8 minutes. Then add the chopped spinach and saute for 2 minutes.
- Add 4 cups of water, season with salt and pressure cook till 8-10 whistles or cover cook in the pot till the chana daal/ gram lentils become soft and mushy when pressed. Cook till you get a thick daal/ lentil curry. Garnish with chopped corriander leaves and serve hot with bhaat/ chawal/ boiled rice or roti/ chappati.
Tips: You can simply cook the daal/ lentil and spinach seasoned with salt and turmeric in water and later add tadka to the daal. For the fry onion, ginger-garlic, tomato with all the dry spices and add the cooked daal at last. Mix well and serve hot with 1-2 tsp of pure ghee or butter.
You can even use masoor daal/ arhar daal instead of chana daal to prepare spinach daal.
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