Palak Dal with Rice
A wholesome, flavorful lentil and spinach stew served with fluffy rice.
⏱️ 45 min🍽️ Serves 1
🔥 450 kcal💪 22g protein🍚 60g carbs🥑 13g fat🌾 10g fibreper serving
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🎬 Watch Home Cooking with Alka make it
Ingredients
- 🥣1 cup toor dal (split pigeon peas)
- 🍃200 g fresh spinach
- 🧅1 onion
- 🍅2 tomatoes
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🌱1 tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- ✨½ tsp garam masala
- 🧈2 tbsp ghee or oil
- 🍚4 cups cooked basmati rice
- 🧂 salt, to taste
- 🌿 fresh coriander, for garnish
Pro tips
- Adjust the consistency of the dal by adding more hot water if needed, to your preference.
- For extra flavor, temper with a dash of asafoetida (hing) along with the cumin seeds.
- A squeeze of fresh lime juice just before serving brightens the flavors beautifully.
Method
- 1Wash the toor dal thoroughly and soak it in water for 15-20 minutes. Drain and set aside.
- 2Chop the onion, tomatoes, garlic, and ginger. Blanch the spinach, then chop it coarsely.
- 3In a pressure cooker or large pot, heat ghee or oil. Add cumin seeds and let them splutter.
- 4Add chopped onion and sauté until translucent. Then add ginger, garlic, and sauté for another minute.
- 5Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes soften and oil separates.
- 6Add the drained dal and 3 cups of water. Pressure cook for 3-4 whistles or cook in a pot until dal is soft and mushy.
- 7Stir in the chopped spinach and garam masala. Simmer for 5-7 minutes until spinach is cooked.
- 8Season with salt to taste. Serve hot with cooked basmati rice and garnish with fresh coriander.