Palak Dal (Spinach Lentil Curry)

Being a mom to three kids is definitely a tough job when it comes to food and it was no different for our mother as well. We were not that bad when it came to food but we certainly did have our individual bout of tantrums. Because our father was in Delhi during our earlier years of childhood, we used to travel to Delhi during summer and winter holidays. He was found of this dish that my mom prepared and it was one of the healthiest and soothing meals to enjoy especially on chilly winter day in Delhi. The Dal she prepared was savored as Daal Chawal or Spinach Soup, both equally enjoyed by all the members of our family including our grandfather. I though of bringing this small memory of our life to my followers, who can build new memories with their loved ones as well.

Let's have a look at the recipe:

Ingredients:

1 bunch of Spinach (Paalak)

1 cup Tur Dal (Toor Dal)

1 chopped Onion

1 chopped Tomato

4 Garlic (roughly smashed)

1 inch chopped Ginger 

4 Green Chilies 

1 tsp Mustard Seeds

1 tsp Cumin Seeds

1 tsp Fenugreek Seeds (Methi Seeds)

2 tbsp Red Chili Powder

2 tsp Turmeric Powder

1 tbsp Coriander Powder

1 tsp Asafoetida (Hing)

4 Kokum

2 tbsp Oil

Salt to taste

Method:

Wash and clean spinach well and keep it aside in a strainer.

In a cooker container, take tur dal and wash it 3 times with water and strain away the bad water. Add clean water in the utensil and add 1 tsp turmeric, 1 tbsp red chili powder and hing. Add few whole spinach leaves and some chopped onion. 

NOTE: In my video I have added sliced onion as I had some left over and did not want to waste it.

Add the utensil to the cooker and add sufficient water at the base of the cooker. Every cooker is different and hence I add 2 cups of water at base and 1 cup water in the cooker container. Four whistles are enough for tur dal to cook in my pressure cooker. You can do accordingly.

Turn off the gas and let the cooker cool down completely.

Chop the remaining spinach and keep it aside.

Meanwhile in a pot add 2 tbsp of Oil and let it heat up on medium flame. Once the oil is hot enough add mustard seeds, fenugreek seeds and cumin seeds to the oil. Wait until they splutter. NOTE: I have added lesser in the quantity the combination as my husband does not prefer it too much, but 1 tsp of each should be good.

Once it splutters, add smashed garlic, ginger and green chilies.

After few minutes add chopped onion and give it a good mix.

Let the onions cook until they are translucent. Add chopped tomatoes and mix it well.

Wait until 5 mins for tomatoes to soften and then add chopped spinach.

Mix all ingredients well and let it cook for 2-3 mins and then add turmeric powder, red chili powder, coriander powder.

Give all ingredients a good mix and continue to cook them on low flame.

Unlock the pressure cooker carefully and remove the container and with the help of a spatula mix all ingredients in dal well. 

Carefully add the cooked dal to the pot and mix it well.

Add 1/2 cup water to the container and add it to the pot. The reason we add water in container instead taking it in a separate glass is because we gather the remaining cooked dal as well. Thus avoiding wastage.

Mix all ingredients well and add salt. I usually add salt at the end when cooking Dal, especially to avoid over adding of salt.

Cook it covered for 5 mins on low flame. Now you can add Kokum or avoid it, its totally one's choice.

Serve hot with Rice.