Lehsuni Palak dal

Recipe for Lehsuni Palak Dal

When you crave comfort food nothing beats rice  and dal. Dal is  a versatile dish and  is often made  almost everyday in every North Indian households . 

It is specially made in winter because fresh greens are available at this time.Cooking dal with vegetables not just increases their taste but also increases the nutrition value.

Benefits of Lesuni Palak dal

Lehsuni Palak Dal  is a very quick and easy dal  made with spinach. It is loaded with proteins and iron. It is useful in improving the hemoglobin levels. For people who don't like spinach much this is a great way to eat their greens.

Which dal is used  for cooking?

For this recipe, I have used  Toor Dal, but you can also use any other Dal instead of toor dal. You can also use a combination of two  or more dal in this recipe. 

What to use for tanginess?

If you don’t want to use tomatoes you can even add tamarind paste in the dal.

Everyone has their own way to make it. Apart from spinach,  you can  add or remove the spice powder according  to your taste.

You  can also cook  lesuni palak dal if you have some left over dal.

What to serve with this Palak dal?

The  dal tempering made of garlic , chili powder , dried red chilies and oil, enhances its flavor .

You can serve this dal  with phulka, rice, roti or drink it like a bowl of soup .I like to serve this dal with jeera rice .

How to make Lehsuni Palak dal

Ingredients

For dal

• 1 cup  toor dal ( split pigeon dal)
•  1 -2 tbs ghee 
• 1 tsp ginger garlic paste
• 1 tsp mustard seeds 
• 1 tsp cumin seeds
•  A pinch of hing / asafoetida
• 1 Onion chopped 
• 2 tomatoes chopped
• 250 gms spinach washed and finely chopped
• 1 tsp turmeric powder 
• 1 tsp red chili powder
• 1 tsp coriander powder
• salt as per taste

For tempering

• 1 tsp oil 
•  2 -3 cloves of garlic finely chopped
• 1 tsp cumin seeds
• 2 dry red chili
• 1tsp red chili powder

Instructions

For dal

• Pressure cook dal for 3 whistles with salt and water.

• Meanwhile heat ghee in a pan. Add mustard seeds , cumin seeds and hing.

• Add ginger garlic paste.

• Add the onions , cook till it becomes translucent and add the spices – turmeric powder, red chili powder, coriander powder and salt. Saute till everything is mixed well.

• Then add  the tomatoes, and cook till  it softens.

• Then add the chopped  spinach and continue to cook till spinach wilts and soften.

• Then add the cooked dal.

• Add water to adjust the consistency of dal.

• Bring the dal to boil and turn  off the heat.

For Tempering

• Put oil to heat on medium heat. When oil is hot,add chopped garlic.

• When the garlic begins to get golden colour, add cumin seeds, dry red chili.

• When the seeds crackle and garlic browns, turn off the heat. Add red chili powder. Mix well.

• Pour the hot tempering on dal.