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Before marriage I have not tasted spinach/palak in dal/lentil. Used only in parathas/flatbreads. Since the time I started blogging loads of ideas generated, checked fellow blogger friends and finally tried it. My mother-in-law makes it with chana dal and black dal, it is called satpaitha. This was the first time I cooked it with tuar dal. But came out very well. You can make it with moong dal as well.

dal palak | spinach with yellow lentil

Ingredients: Sufficient for two people

1bunch spinach leaves
1 cups Tuar dal
1 medium size tomato
5-6 curry leaves
1.5tsp tamarind paste
1tsp turmeric
3.5 cups of water

For tempering

2 red chili
1/2 cumin seeds
1/2 mustard seeds
4 cups water
5-6 garlic pods
1 Tsp freshly grated ginger
pinch asafoedtida
salt as per taste
oil/ghee to fry

Method: Wash the spinach leaves and chop finely.  In a cooker add tad/tuar lentil and spinach with water. You can adjust water ass per your consistency. To this add tomatos, curry leaves, tamarind paste and turmeric. Get 2-3 whistle and off the burner.

On the other side you can prepare your tempering. Heat the pan and add cumin seeds, mustard seeds, red dry chilies and grated ginger. Fry them till they become golden brown. To this add salt as per taste and red chili powder. Fry it for another two minutes. Add boiled dal and cook it for another minute.

dal palak

Add lemon juice and cook this for 1-2 min. Use water if required. Garnish with chopped coriander and serve hot with chapati or rice.


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25 thoughts on “Dal-Palak – Spinach with yellow lentil”

  1. Adding Paalak to any Dals is a great way to increase the nutritional value, its my favorite too.

  2. I love adding spinach to most of my dals to make it taste different from the usual fare. I add it to masoor, moong and tuvar dal. Love the presentation.

  3. Dal Palak and Jeera Rice or Plain Steamed Rice would be an absolute comfort food. I make these regularly at home and it is loved by husband a lot. During winters, we just have this as a soup option, as its extremely tasty and filling. Loved your recipe.

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