Dal Palak

Dal Palak - Spinach Dal

Quite famous recipe from north India. There are so many variations to this recipe, my recipe is also different. This recipes calls for sambar powder and tomato, which is not used in the original recipe. This makes a lot of difference to the recipe. This don't taste like sambar because of using moong dal, which is from the original recipe. So the recipe is some what between north Indian and south Indian cuisine, hope you find it interesting.

Spinach 1 bunch. Remove the stem, wash and chop the leaves.
Baby spinach can also be used, wash the spinach and no need to chop them.
2 tsp - sambar powder.
Half cup - Moong dal
1 Medium tomato.

To temper
2 tsp of extra virgin olive oil or ghee.
1 tsp - cumin seeds.
2 tbsp - chopped onions.
1 cloves of garlic minced ( 1 tsp minced garlic)
1 inch long ginger minced (1 tsp - minced ginger)

1. Cook the dal with tomato  until soft. .
2. In a pan, fry the chopped spinach without adding oil, salt or sugar.
3. When the spinach is all cooked, transfer greens to dal.
4 Add sambar powder and salt and cook dal for 3-5 min on medium low heat.
5. In a seperate pan, heat the oil.
6 Fry cumin seeds, onions, minced ginger and garlic until onion turns golden brown.
7. Add the fried onions to dal.
8. Serve hot with chapati or rice. 
Spinach after cooking.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.