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Palak Dal
By Neha Dadhich
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Palak Dal is easy to make lentil cooked with spinach. I like to add simple flavours to the tempering so that the taste of spinach and lentils can be enjoyed.
Serves: 4
Cooking Time: 30 to 40 minutes
Ingredients
- 1/2 cup pigeon pea lentils
- 2 cups chopped spinach
- 1/2 teaspoon turmeric powder
- 1 teaspoon chopped green chillies (adjust according to spice preference)
- 1 teaspoon fenugreek seeds
- 1.5 teaspoon chopped garlic
- 4 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- salt to taste
Procedure
- Rinse the lentils until the water runs clear. Add 1.5 to 2 cups and cook the lentils until it is done.
- In a pan, add 4 teaspoons oil.
- Once the oil has heated, add mustard seeds and wait for them to crackle.
- Then add cumin seeds and once they have crackled, add fenugreek seeds and cook for 2 to 3 minutes.
- Add the chopped garlic and green chillies, cook for 2 to 3 minutes.
- Add the chopped spinach and cook for 8 to 10 minutes.
- Add the cooked lentils, turmeric powder and salt to taste.
- Cook for 8 to 10 minutes.
Palak Dal is ready, serve it hot with sliced lemon.