Dal Palak

About Dal Palak

Ingredients

• Split pigeon peas (toor dal), soaked for 15 minutes and boiled 1 cup
• Spinach, chopped 1 cup
• Sunflower oil 1 tbsp
• Cumin seeds 1 tsp
• Garlic, finely chopped 1 tsp
• Medium onion, finely chopped ¼
• Red chilli powder ½ tsp
• Turmeric powder ½ tsp
• Coriander powder ½ tsp
• Green chillies, finely chopped 1 tsp
• Medium tomato, finely chopped 1
• Salt to taste
• Asafoetida (hing) ¼ tsp
• Fresh coriander leaves, chopped 1 tbsp
• Ginger strips a few to garnish
• Medium tomato, cut into strips to garnish
• Lemon juice 1 tsp

How to Make Dal Palak (Stepwise Photos)

Method

1. Heat oil in a non-stick wok, add cumin seeds, garlic and onion and saute till onion turns a light brown.
2. Add red chilli powder, turmeric powder, coriander powder and green chillies and mix well.
3. Add tomato and mix well. Add salt and saute till tomato becomes pulpy.
4. Add boiled pigeon peas, ½ cup water and spinach and mix well. Cook till spinach is cooked.
5. Add asafoetida, mix well and simmer for 2-3 minutes.
6. Transfer into a serving bowl, garnish with coriander leaves, ginger strips and tomato strips.
7. Sprinkle lemon juice on top and serve hot with steamed rice.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps