Lifestyle News Desk, Green spinach tastes good during cold days. Different types of dishes can be prepared from it. Here we are telling you how to make dal palak. It can be made from different types of pulses. Here we are telling you how to make pulses from pigeon pea and masoor dal. You can prepare this for lunch. See, recipe-
To make Dal Palak you will need
– Half cup arhar dal
-1/4 cup masoor dal
– 1/4 teaspoon turmeric powder
– 2 tbsp ghee or oil
– 1 teaspoon cumin
– 1 teaspoon finely chopped ginger
– 1 medium size finely chopped onion
– 1 teaspoon chopped green chilli
– 2 cups finely chopped spinach
– 1/4 teaspoon Kashmiri red chilli powder
-1 pinch asafoetida
– 1 teaspoon finely chopped garlic
– 2 whole red chillies
– Half teaspoon garam masala
– Salt
– Water
How to make Dal Palak
To make this, wash the pulses with water several times. Then cook in pressure cooker on medium flame for 10 minutes or till 7 to 8 whistles. When pressure stops building in the cooker, open the lid and check the pulses. Dal should be soft. If it is cooked properly then mash it lightly with a spoon and keep it aside. Now heat ghee in a pan. Then first add cumin seeds and fry. When it starts crackling, add finely chopped ginger and green chillies and cook till the rawness of ginger goes away. Now add finely chopped onion to it and after it is roasted, add chopped spinach. Fry the spinach on low to high flame for a few minutes until the leaves become soft and stop releasing water. When the spinach leaves become soft, add Kashmiri red chilli powder and asafoetida and mix well. Then fry for half a minute. Now add mashed lentils and salt to it. Roast the lentils and mix them with spinach. Then add some water to it and let it cook on low flame for 5 to 6 minutes. Then add garam masala in it and mix. Now prepare a tadka, for this heat ghee and then add whole red chilli, finely chopped garlic to it and cook. Then add a little red chilli powder for color and then add this tempering to the dal.
