Dal palak or pigeon peas with spinach.
A delicious, healthy and easy to make lentil. Make it thick or thin as per your choice. You can serve this delicious dal with steamed rice or roti.
Pigeon peas or tuar dal or arhar dal can be delicious with cumin, hing or garlic tadka or tempering. But today we will make it more healthy and delicious with spinach or palak.
And we all know about low calorie and low fat spinach.
Popeye was definitely on to something. Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
Pigeon peas or tuar dal are low in fat, very high in protein and dietary fiber.
As well as being a good source of fiber and protein, pigeon peas contain various other healthy nutrients. They contain vitamin C and several member of the B vitamin family including folate and thiamin. They also come with a number of essential minerals including iron, manganese, potassium, and phosphorus.
This dal is very easy to make. If you want you can omit ghee or clarified butter. You can use refined oil instead of ghee. In that case add at least 1 teaspoon ghee add the end for flavour.
Pigeon peas or Tuar dal/arhar dal – 1/2 cup
Spinach – 3 cup, cleaned, washed and finely chopped
Tomato – 2 medium, chopped
Green chilli – 1 – 2 chopped
Garlic – 4-5 cloves, crushed or grated
Cilantro or coriander leaves – handful, chopped
Ginger – 1 inch piece, grated
Salt to taste
Cumin powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Cumin seeds – 1 teaspoon
Hing or asafetida – 1/4 teaspoon
Ghee or clarified butter – 2 tablespoon
For tadka or tempering
Ghee or clarified butter – 1 teaspoon
Cumin seeds – 1/2 teaspoon
Hing or asafetida – a pinch
Dry red chilli – 1 – 2
Kasmiri red chilli powder – 1/2 teaspoon
Soak tuar dal or pigeon peas for 30 minutes. Boil the dal with salt and turmeric powder in a pressure cooker until dal becomes soft.
Heat 2 tablespoon ghee or clarified butter in a pan. Add cumin seeds. When cumin seeds starts to splutter add Asafetida or hing.
Now add chopped tomatoes, garlic, ginger and green chilli. Saute till tomatoes become mushy.
Add chopped spinach and cumin powder.
Saute for 2-3 minutes or until the spinach becomes soft.
Add boiled dal. Add water as require. If you want thick dal don’t add much water.
Let it boil on low flame for 8-10 minutes or till you get your desired consistency.
Taste and adjust the seasoning. Add chopped cilantro or coriander leaves. Mix well and remove from heat.
Heat 1 teaspoon ghee or clarified butter in a pan. Add cumin seeds and dry red chilli. When the seeds starts to splutter add hing or asafetida and switch off the flame.
Now add kashmiri red chilli powder and pour the tempering into the dal.
Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.
1. If you want you can omit ghee or clarified butter. You can make it with refined oil.
2. If you are using refined oil add at least 1 teaspoon ghee or clarified butter at the end for flavour.
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