Palak Masoor Dal

This preparation is not only delicious but a winning combination of lightly spiced fresh spinach & red lentils. It is a low calorie dal which is easily digestible. This dal is wholesome & healthy. It is rich in proteins & minerals. The simplicity of this wonderful dal enriched with the aromatic flavors of ginger & garlic makes it very tasty. It is very good for children as well as adults especially for the elderly.

Enjoy this nutritious palak masoor dal steaming hot with a dash of lime which can be cooked in a jiffy with very little pre-preparation… 😀

Ingredients :

100 gms. Masoor Dal (split red lentil without skin)
1 fresh bunch of Palak (Spinach)
2 fresh red Tomatoes (chopped)
2 med. Onions (peeled & finely chopped)
1 ½ tsp. fresh Ginger (grated)
2 tsps. fresh Garlic (finely chopped)
¼ tsp. Turmeric pwd.
½ tsp. Jeera (Cumin Seeds)
1 tbsp. Vegetable Oil
2 dry red Kashmiri Chillies (broken)
A pinch of Hing (Asafoetida)
Salt to taste
A pinch of Sugar

Garnishing :

A handful of fresh Coriander Leaves (chopped)
1 Lime (quartered)

Method :
Pick, wash, drain & chop palak leaves roughly & keep aside for later use.

Wash dal & soak in sufficient water for about 10 mins.

Pressure cook the dal with turmeric pwd.

Heat oil in a deep pot & add cumin seeds.

Let it splutter; add broken red chillies & onions & fry till they become golden brown. Add grated ginger, chopped garlic & hing. Saute for a few mins.

Next, add chopped tomatoes, a pinch of sugar & saute till tomatoes turn soft.

Then add chopped palak & saute for a minute.

Pour in the cooked dal. Mix well.

Add some water if necessary; depending on the thickness of the dal you desire.

Adjust salt to taste.

Let the dal come to a boil then lower the heat & let it simmer for a few minutes.

Take off the heat & garnish with chopped coriander leaves & a dash of lime.

Serve hot with rice or with naan, phulkas, parathas, chapattis or rotis.

Note : To retain the green of the spinach, do not over cook the dal with the spinach/palak.