Dhaba Style Dal Palak

Ingredients

To Boil Dal
  • ¾ cup toor dal soaked
  • ¼ cup moong dal soaked
  • 3 cups water
  • ¼ teaspoon salt
  • ¼ teaspoon turmeric powder
Dal Palak
  • 2-3 tablespoons ghee/clarified butter
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida/hing
  • ½ teaspoon ginger finely chopped
  • 2 tablespoons garlic finely chopped
  • 2 medium onions finely chopped
  • 2 medium tomatoes finely chopped
  • 1 green chilli finely chopped
  • salt to taste
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 cups spinach
  • ¼ teaspoon amchoor powder
  • ½ teaspoon garam masala
  • 1 tablespoon fresh coriander
Second Dal Tadka
  • 1 tablespoon ghee/clarified butter
  • 1 tablespoon butter
  • ½ teaspoon cumin seeds
  • 2 tablespoons garlic finely chopped
  • 2 dry red chilli
  • ½ teaspoon kashmiri red chilli powder

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Dal Palak
  1. Add soaked toor dal, moong dal, water, salt and turmeric powder in a pressure cooker and pressure cook for 3 whistles.
  2. To prepare the first tadka in a kadai add ghee and once it turns hot add cumin seeds and asafetida and cook for few seconds.
  3. Now add finely chopped ginger and garlic and cook for a minute.
  4. Add finely chopped onions and cook for 3-4 minutes or until they get a nice golden colour.
  5. Further add chopped tomatoes, green chillies and salt. Cover it with a lid and cook till the tomatoes turn soft.
  6. Now add Kashmiri red chili powder, coriander powder, garam masala and amchoor powder. Add water and mix well. Let the masala simmer on medium flame for couple of minutes.
  7. Now add chopped spinach and cook for 3-4 minutes on medium flame. The spinach will reduce in size once done.
  8. Now add the boiled dal in the cooked masala and mix until well combined.
  9. Add some water if the dal is too thick. Let it simmer for 3-4 minutes on medium flame.
  10. Finally add fresh coriander and mix well.
Second Tadka
  1. To prepare the second dal tadka, in a small pan add ghee and butter. Once it turns hot add cumin seeds, heeng, dry red chili and chopped garlic. Sauté for a minute. Finally add the Kashmiri red chili powder and toss for couple of seconds.
  2. Immediately pour the tadka on the prepared palak dal and mix well.
  3. Serve hot with rice, roti or paratha.
  4. Can be stored in the refrigerator for upto 3 days.

Recipe Notes

  • Soak the dal for 30 minutes before using.
  • Measure the dal and water from the same bowl.
  • You can prepare the first tadka in advance and pour the second tadka just before serving.
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