Dal Palak
Well, we Indians have an undying love especially for the lentils preparation. Lentils are extremely essential part of an Indian cuisine. Significantly, almost every Indian meals are a combination of a dal, rice with accompaniments and sides. We, even though being a non-vegetarian, almost everyday I cook dal, either plain or with veggies. And I have to tell you that this lahsuni dal palak recipe is consistently a huge hit. Authentic and best Indian dishes like this spinach dal, Dal Makhani, Paneer Butter Masala, Paneer Makhanwala and many are a true love to our hearts. Indeed, this toor dal palak recipe is an excellent combo of spinach in arhar dal or pigeon pea loaded with taste and nutrition both. My son is a fussy eater especially when it comes to vegetables. I have to find out the number of ways to feed him veggies for a well balanced meal. And believe me, when I cooked the spinach dal one day for him, he was absolutley bowled over. He consistently kept asking me to make it whenever I asked him about what food shall I cook each day. I was truly relieved seeing his love for this one veggie dal dish.
Can we freeze Palak Dal?
Yes, of course, spinach dal can be frozen as they are freezer friendly. Store it in a clean airtight container for good 2 months. Before serving the dal, be sure to thaw it at the counter for few hours. Then, reheat it either in a microwave of on stove top. You can also give a garlic tadka to it and serve. Furthermore, you can also freeze it in portions, thaw and reheat each portion before serving. Serve the dal with hot steamed rice, some ghee drizzled over it, some pickle and papad on the side, it is truly a bliss! Follow the below mentioned recipe to the ‘T’ to make best dal palak recipe ever.
Some of the best palak recipes you might like to try:
Chole palak Palak Paneer
Dal Palak Recipe
📖 Recipe
How to make dal palak recipe step by step
To begin with, clean wash and soak toor dal for 3 minutes. Then, heat oil in a pressure cooker. Once the oil heats up, add cumin seeds and mustard seeds and allow it to crackle Now, add garlic and fry. Add red chillies and fry until garlic is aromatic and golden Then, add chopped palak and chopped onions. Saute on high for another minute until it releases nice aroma. Then add, tomato, soaked dal, haldi and mix. Saute on high for another 2-3 minutes Then, add 4 cup of water, salt and mix, bring it to a boil. Cover and cook until the dal is done. 2-3 whistles on high and then 5-7 minutes on simmer. Once the dal is done, allow the pressure to release on it own. For tadka, heat ghee on a small pan. Once the ghee heats up, add sliced garlic and fry until golden. Pour the tadka over the hot palak dal. It is ready to serve
