Lehsuni Dal Palak … lentils cooked with spinach and tempered with garlic generously is a treat for the tummy in those cozy winter nights. My family is crazy for spinach, we can have spinach in every possible form. With the onset of winters, we start growing spinach and other leafy vegetables in batches. As i have lots of pets at home, hence gardening for me is a task to maintain, cz often the plants get destroyed by my four legged family members. Hence the only alternate left for us is to grow vegetables in pots. Our first batch of fresh green spinach was plucked by my gardener this morning, made some palak ke pakode in the morning for breakfast and then lehsuni palak dal for lunch.
Thick arhar dal aka tuvar dal when cooked with chopped spinach gives an amazing flavor and texture to the regular dal fry we have. Spinach being rich in Iron is a good source of nutritional supplement to out body. The lentils and the spinach both together fulfill our protein and iron requirement of our body. The lehsuni dal palak can be enjoyed with ghee chapatis or even plain rice. Me and my husband also love to have few bowls as a soup before or after the meal. It’s a complete filling dish that definitely makes you crave for more.
| Cook Time | 25 minutes |
| Servings |
helping
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- 2 tbsp Ghee or Refined Oil
- 5 pods Garlic - (chopped)
- 1 tsp Mustard seeds
- 1 pinch Asafoetida Hing /
- 1/2 tsp chili powder Red
Ingredients
For tempering :
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- Wash and strain the dal nicely before use. In a pressure cooker, add dal, chopped spinach, choped tomatoes, ginger garlic paste, turmeric powder, salt and enough water to cook dal. Pressure cook till the dal gets cooked properly. This may take 5-6 whistles or 10 - 15 mins approx.
- Once the dal is done, stir it well with a ladle so that the dal gets dissolved nicely. Transfer it into a bowl and keep aside.
- For the tempering, take a pan and heat ghee or oil whatever you prefer. Add hing. mustard seeds and allow it to splutter.
- Now add finely chopped garlic generously with little red chili powder. The chili powder will give a nice red color to the oil. Fry everything till the garlic turns golden in color.
- Pour the tempering in the center of the dal and close the lid immediately so that the flavor gets infused well inside.
- If you want you can garnish it more with some chopped coriander, it's personal choice. I didn't do that because i didn't wanted the coriander flavor to over powder the flavor of spinach.
- Serve hot with tandoori rotis with ghee and zeera rice!
