Palak Dal is prepared using spinach and split mung beans with the husk (popularly known as green mung dal). The split mung dal is high in protein and fibre and low in fat and it has mild, often earthy flavour. And the combination of this lentil and highly nutritious spinach, makes it balanced and healthy dish. It is very healthy for all ages, especially growing children.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
- 100 gms spinach (palak)
- 3/4 cup split mung dal (with skin)
- 1 medium onion
- 1 cup tomato puree
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 whole dried red chilly
- 1 tsp cumin seeds
- 1/4 tsp red chilly powder
- 1/2 tsp turmeric powder
- A pinch of asafoetida (hing)
- Salt to taste
- 1 tbsp oil
Heat oil in a pressure cooker. Add asafoetida, cumin seeds and whole dried red chilly and stir for few seconds.
Add ginger and garlic paste and stir for half a minute.
Now add onion and fry it until it become transculent.
Then add turmeric powder, red chilli powder and salt and mix well.
After mixing it, add tomato puree and cook until oil starts seperating from it.
Then add chopped spinach and fry it for one minute.
Now add washed mung dal and 2 cups of water. Close the lid and increase the flame to high.
After one whistle lower the flame to minimum and let it cook for 20 minutes.
Serve hot palak dal with roti.