Dal Palak / Spinach with lentil curry / Easy curry / Palak curry

Dal palak is a lentil based curry to go with rice or chapatti that can be prepared in less than 10 minutes.


Ideal for working moms,bachelors,students on their own or for anyone who is low on energy and  just want to slap something on the dinner plate and crash .

Can u see the butter melting!!!!

My family is big on greens but somehow they disliked palak and dal getting all mushy until I discovered that I am mixing everything too much :).Now I cut the palak into bigger pieces ,leave the green chili and garlic   whole without chopping ,onion is cubed and no tadka come on how easier can it get and guess what they just like to see everything separate when they scoop out .Yesterday as I was clicking pics for this post my daughty was finishing her homework and she kept interrupting me with questions.Finally I asked her, “Are u feeling hungry?” and she replied,”Can u please pass me that plate, that is making me hungry.” heee… heee…. I am sorry if the shot isn’t decent because all the actors on the plate got gobbled up :))) Seriously! she being such a picky eater I was kind of  shocked !!

 

Ingredients

Split moong dal / Mung bean-1/2 -3/4 cup or more (Sightly roast if u like so it doesn’t have a raw smell.)
Spinach -1/2 bunch
Garlic- 5 flakes
Red onion -1 medium (cubed)
Tomato -1(cunbed)
Jeera /cumin-1 large pinch
Green chili- 1 cut into round/slit
Red chili flakes – 1/2 tsp
Turmeric powder-1/4 tsp
Chili powder – 1/2 tsp
Asafoetida- a pinch
Salt to taste
Butter- 1-2 tsp

Method

1.Cook moong dal in an open pot till half cooked or pressure cook it if u like it mashed.
2.Heat 2 tsp oil add jeera, whole garlic,red chili flakes and onion cubed .Saute only till it becomes transparent add red chili powder ,turmeric powder.Toss in the tomatoes saute for two minutes and switch off.
3.Now, in the  pressure cooker put the  dal ,sauteed onion mix ,spinach,asafoetida,green chili,salt  and cook for may be two whistles.When the steam goes open and drop the butter into the curry cover and keep till served.It will impart a beautiful aroma and flavor to the curry.Mix once before u serve.
Have it warm with chapatti or plain white rice and some raw onion rings, cucumber .

The last picture is going to Priya’s blog  for The Color Me Photography Challenge Series

Do let me know if you liked dal palak.

Meena

40 thoughts

  1. Sometimes some do not like the mixed mushy textures. So I can understand why you made the changes, that being on the palak cubed into bigger pieces.

    The combo is perfect, the ingredients for a wonderful outcome and paired with chapatti.

  2. oh wow… that last picture is gorgeous… ur daughters hands, i suppose, i love that frock!!! 🙂 dal palak looks so comforting, but then palak is a big no-no in our house… :T

  3. Palak is not that welcomed here – although the Techie surprises me by saying yes to some dishes. This one looks delish Meena. I like the idea of leaving everything whole instead of stirring around too much. I will try that the next time 🙂 And of course, gorgeous pics 🙂

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