In Indian Cuisine, Dal based curry is the main and important dish to accompany roti or rice. I prepare Dal Palak once in 15 days. Here is the simple version of Dal Palak recipe. This is my father’s recipe. I have already posted Dal Fry when I started my blog, almostthe same way this recipe too. Whenever you are bored of eating the same Palak based recipes, try out this Dal Palak. I usually need a change, so sometimes I prepare this Dal Palak, Methi-Palak Curry (North Karnataka Style) and also Palak Paneer. My daughter lovesPaneer, so sometimes I do recipes with it for her. Palak has calcium in it, whenever I meet doctor, she always suggests to eat leafy vegetables, especially Palak. I had Vitamin-D problem and it tend to leg pain which fret me a lot. Low Vitamin-D means low Calcium. So I started walking and sitting under sun for daily 10 minutes along with more Palak and Milk products consumption. It helped a lot and now I have recovered from leg pain. So at least twice in a month I do Palak based dishes and suggest you too to adapt the same in your menu.
Dal Palak Ingredients:
- Toor Dal – 1/4 Cup
- Palak or Spinach -1 bunch or chopped around 2 Cups
- Onion – 1
- Tomato – 1
- Green Chillies – 2 or 3
- Curry Leaves
- Ginger + Garlic Paste – 1/2 tsp
- Oil – 1 Tbsp
- Mustard Seeds – 1 tsp
- Jeera/Cumin Seeds – 1/2 tsp
- Turmeric Powder
Preparation Time: 20 minutes
How to Make Dal Palak :
- Chop Onions and Tomatoes. Soak Palak in Salt water for 10 minutes and wash it thoroughly 2 or 3 times. Chop and keep these 3 ingredients ready.
- Cook Toor dal with sufficient water for 2 to 3 whistles and keep it ready before you start Dal Palak.
- Heat Oil in a pan. Add Mustard seeds; once it splutters add Jeera and fry for a minute. Add Curry Leaves. Then add chopped Onion, Turmeric and fry for a minute.
- Now add Ginger Garlic paste and fry everything until Onions become translucent. Soon add chopped Tomatoes and cook until it becomes soft. It may take 3 or 4 minutes.
- Then add chopped Palak/Spinach to the pan with half cup of water and cook for about 7 minutes in low flame.
- Cover the pan with a lid and cook for 3 more minutes and then add Salt.
- Next add cooked Toor Dal and mix everything well. Again cook for 5 minutes and remove from flame.
Serve Dal Palak with Chapati or with plain Rice.
- Always cook the Palak in low flame to retain its nutrients and also the colour of the palak does not change (My dietitian’s suggestion).