Palak Daal (Spinach with split black lentil)

Rich in protein and iron, this is a power packed recipe you would want to cook over and over again. Super easy recipe, on your not so cooking enthusiastic days, this is an excellent option for lunch or dinner.Give it a try and you will be regular with this one.

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Palak Daal
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  1. Urad Daal - 100 gms
  2. Spinach (Palak) - 50 gms
  3. Afsotedia (Heeng) - 1 pinch
  4. Salt - according to taste
  5. Garlic - 3-4 cloves
  6. Dry Red Chilli - 2-3
  7. Cumin Seeds - 1/2 tsp
  1. Wash spinach thoroughly and chop; you don’t have to be precise, after all this is going to mix up.
  2. Wash lentil as well. Put palak, daal, heeng and salt in pressure cooker. Give it 3-4 whistles and check if daal is cooked. Daal ought to bond well with spinach. That will be the consistency you want.
  3. Add 2 tablespoons of mustard oil in a pan; you replace it with regular vegetable oil but mustard oil adds it own special flavour. Add cumin seeds, let it splutter, crush the garlic and add with dry red chilies.
  4. Now add Daal and let it simmer a while. Bring it to the consistency you like and you are done.
  5. Now that daal is ready. Add a spoonful of ghee, if you are in for taste and relish it with rice or roti/chapati. I simply love this daal with rice, I wonder how I didn't enjoy in those school days as much as I do now but then spinach is hardly any kid’s favorite.
Pepper Garlic Kitchen

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