PALAK DAL

                                                      PALAK DAL

                                                      (Serves 3-4)

Spinach is an excellent source of vitamins and very good source of dietary fibers. Spinach contains a high amount of oxalate. Individuals with a history of oxalate containing kidney stone should avoid over consumption.

Palak/Spinach Dal is a wonderful combination of Yellow Moong Dal and Palak Leaves and seasoned with exotic Indian spices. It is a very healthy, nutritious and tasty.                              

INGREDIENTS:

·      2/3 cup Yellow Moong Dal

·      3 cups Water, to cook dal    

·      3 T Oil

·      1 tsp. Cumin Seeds

·      2 Pinch Asafoetida

·      7-8 curry leaves

·      3 Lavigiya Green Chilies, chopped or as per taste

·      2/3 cup Onion, finely chopped

·      2 tsp. Garlic Cloves, finely chopped

·      1 tsp. Ginger, finely grated

·      2/3 cup Tomato, preferably red ripe, finely chopped

·      1 ½ cup Palak Leaves, chopped, packed

·      1 tsp. Turmeric Powder, divide in two portions, ½ tsp. and ½ tsp.

·      1 ½ tsp. Kashmiri Red Chili Powder or as per taste

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      ½ tsp. Garam masala

·      1 ½ T Sugar or as per taste

·      1 ½ T Lemon Juice to balance sweetness of sugar so add as per amount of sugar you add  

·      ¾ tsp. Salt or as per taste, divide in two portions, ½ tsp. and ¼ tsp.

·      1 T Coriander, chopped to garnish

·      Extra Water (1/2 cup to 1 cup) as needed for desire dal consistency

LET’S COOK:

Wash yellow moong dal couple of time and soak in 3 cups of water for 30 minutes. Add ½ tsp. turmeric powder, ½ tsp. salt and few drops of oil (Oil helps to keep dal grain separate) and cook dal in pot on strove top on high medium heat. Once dal starts to boil reduce heat to medium low with lid half covered and cook for 6-7 minutes or less or till dal is just done but still retains the shape. Dal continues to cook after it’s done. Stovetop method of cooking dal it turns out with grainy texture compare to pressure-cooked dal. Pressure-cooked dal turns pasty –mousy in texture. In case if you prefer to pressure cook dal then cook for 1 whistle only. But personally I do not recommend pressure-cooking this dal. Yellow moong dal is very soft dal so even stovetop cooking does not take much time.

Remove stems from palak leaves and wash them thoroughly and chop and keep aside.

Chop onion and tomato and keep aside.

Heat oil in a pan on medium heat.

Add cumin seeds and let them sizzle.

Add asafoetida; curry leaves, green chilies and let curry leaves to sizzle for few seconds.

Add onion and stir-fry for 1-2 minutes.

Add ginger and garlic and sauté for 1-2 minutes.

Add chopped tomato and cook for 2-3 minutes or until tomato pieces turns tender.

Add palak leaves, remaining ½ tsp. turmeric powder, Kashmiri red chili powder, and remaining ¼ tsp. salt just enough for vegetables and stir till everything is well combined and sauté for 2-3 minutes. (A Palak leaf is buttery soft leaves and gets cooked within 2-3 minutes)

Add boiled dal along with the water in which dal was cooked.

Add extra water (1/2 cup to 1 cup) as needed, to get desire dal consistency and let dal come to a boil.

Reduce the heat.

Add coriander powder, cumin powder and garam masala, sugar, lemon juice and cook for 1-2 minutes only.

Adjust salt if necessary.

Switch off the heat.

Garnish with coriander leaves.

Serve hot Palak Dal with Plain Basmati Rice, Maida Paratha and Vegetable /Subzi of your choice and you have a complete meal.

Enjoy…