Monday, July 16, 2012

Spinach Yellow Daal/ Palak Daal

Little could be faster and simpler than this tasty, filling and easily digestible Toor Dal and Spinach, an elegantly flavoured thick paste of protein-rich pulses and mineral-rich greens that makes a complete light meal when served on a bed of hot rice. 

2/3 cup toar dal/yellow lentils
2 cups water
1/4 teaspoon turmeric/haldi
1 pound spinach/palak chopped
1 tablespoon ghee/oil
1 1/2 inch piece fresh ginger/adrak, minced
3 dried whole red chilies
1 teaspoon garam masala
1/2 teaspoon asafoetida/hing
juice of 1/2 lemon
1/2 teaspoon sea salt, or to taste

  1. Thoroughly rinse the toar dal under running water.
  2. Place in a pan and soak for 2-3 hours in 2 cups of water. Later add turmeric and bring to a boil. Turn the heat down to medium and cook, partially covered, until the dal is tender, about 20 to 30 minutes. Stir in the spinach, replace the lid to partially covered, and continue to cook until the spinach is cooked and most of the liquid is gone. Turn off the heat and let the dal and spinach sit.
  3. Heat the ghee oil over medium heat in a frying pan. Toss in the chillies and ginger and fry, stirring frequently, until the ginger just begins to brown, about 5 minutes. Stir in the garam masala, then add the asafoetida, stir once, and pour the seasonings into the dal and spinach. Stir in the lemon juice and salt.
Serve hot with bread or rice. 


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