Dal Palak - Dhaba Style
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Servings
4 people
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Calories
270 kcal
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Course
Main Course
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Cuisine
Indian
Dal Palak - Dhaba Style
Description
This version of Dal Palak uses toor dal cooked until mushy with turmeric and garlic to build a rich base. The spinach is finely chopped and combined to provide both texture and mild earthiness. The tempering is prepared by frying cumin seeds, mustard seeds, dried red chilies, and asafoetida in ghee and oil with ginger and garlic, then sautéing onions, green chilies, and tomatoes until soft and slightly browned. Mixing this tempering into the dal infuses it with layered flavors and a pleasant warmth from the chilies. A splash of lemon juice brightens the dish before serving.
Dal Palak is typically served hot alongside steamed rice or roti. Adding a spoonful of ghee over the dal enhances flavor and richness. The spice level can be adjusted by varying the green chilies, and the dal's texture can be controlled by cooking time to suit preference from mushy to slightly textured.
Pressure cooking the dal with turmeric and garlic is essential for flavor and desired softness. To modify the dal texture, reduce cooking pressure or time. The tempering plays a key role in the final flavor; sautéing onions until brown adds sweetness and depth.
Ingredients
- 1 cup toor dal or use yellow moong dal
- 1 cup spinach tightly packed, wash and chopped into small bits, palak leaves
- 1 onion chopped, large
- 1 tomato chopped, large
- 3 green chilies slit lengthwise (if you want milder spice), or chopped fine with seeds (if you want more spice)
- 1 tablespoon ginger pieces
- 1 tablespoon garlic pieces plus 1 teaspoon extra
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 dried red chili
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder (optional)
- salt to taste
- 1 teaspoon lemon juice
- 1 pinch asafetida
Instructions
- Rinse dal 2 to 3 times. Soak dal in enough water for about 20 minutes. Pressure cook the soaked dal in enough water with ¼ teaspoon turmeric powder for about 2 to 3 whistles(i.e pressure cook dal for 20 minutes). Note : Pressure cooked dal for mentioned time will give you mushy texture dal and that's how we want it. If you are after slightly gritty textured dal, pressure cook for lesser time probably about 10 to 12 minutes. Pro-Tip : While cooking dal add generous pinch of turmeric powder and 5-6 cloves of garlic.
- Pick palak leaves(spinach) and rinse it under water to remove all the dirt from the leaves. Chop it fine as possible, keep aside.
- In a wok add 1 tablespoon ghee plus ½ tablespoon oil. Add cumin seeds and will till it turns slightly brown. Add finely chopped garlic and ginger pieces. Saute till the raw smell of ginger garlic goes off.
- Next add finely chopped onions and green chilies, cook until onions start to turn brown.
- Add finely chopped tomatoes and cook till tomatoes turns soft and release the juices.
- Add finely chopped spinach leaves. Cook till spinach is completely cooked.
- Add turmeric powder, red chili powder, and salt to taste and mix well. Saute for a minute.Note : You can skip red child powder and just add green chilies like you see in the recipe video. If adding red child powder, note the color of the dal would change. I love yellow-dish dal, so I skipped red chili powder.
- Add cooked dal and mix well. Cover and cook for about 4 to 5 minutes. Turn off flame.
- In another small pan heat remaining ½ tablespoon oil. Add mustard seeds wait till it splutters. Add cumin seeds and wait till it starts to turn brown. Add thin sliced garlic and sauté till garlic turns golden brown. Add asafetida and dried red chilies, let it cook for 20 seconds and turn off flame. Add this tempering to the dal.
- Add lemon juice. Stir well.
- Serve hot with steamed rice with a dollop of ghee on top. Pure bliss!
Notes
- Cook dal with turmeric and garlic cloves to enhance flavor and achieve mushy texture typical of dhaba-style dal.
- Adjust pressure cooking time to control dal creaminess; less time yields a grainier texture.
- Tempering with browned garlic, mustard seeds, cumin, dried red chilies, and asafoetida adds aroma and taste layers.
- Serve dal palak immediately hot with steamed rice and a spoonful of ghee for added richness.
- Modify green chilies quantity according to spice preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 133mg | 6% |
| Potassium | 596mg | 13% |
| Fiber | 17g | 68% |
| Sugar | 4g | 8% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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