About the Recipe
1 cup Arhar dal (Split Toor Dal)
1 Onion , roughly chopped
1 Green Chilli , slit
1 inch Ginger , finely chopped
1/4 teaspoon Turmeric powder
2 cups Water
1 cup Spinach Leaves (Palak) , chopped
To begin with the Palak Dal , first pressure cook the spinach/palak along with 2 tablespoons water and a pinch of salt for 1 whistle.
After the first whistle turn off the heat and release the pressure immediately and open the cooker. This will ensure the palak has a rich green color.
Heat oil into a pressure cooker over medium heat; add the onions, green chillies, ginger and saute until the onions soften. Once it softens, add the turmeric powder, salt and 2 cups of water.
Pressure cook the dal for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally, as the dal will continue to cook, as long as there is pressure inside the cooker.
Once done, open and lightly mash the dal. Stir in the cooked palak into the Dal and give it a taste and adjust the salt accordingly. Bring the palak Dal to a brisk boil and turn off the heat.
Once done, transfer the palak Dal to as serving bowl.
The lastly, heat ghee in a tadka pan over medium heat; add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown.
Once the dal turns brown, add the garlic, red chillies and curry leaves and saute for a few seconds until you can smell the aroma of the garlic coming through.
Pour this seasoning over the Palak Dal and serve hot.
Your Palak Dal (Spinach Dal) Recipe is ready, transfer it into a serving bowl and garnish with coriander leaves.