Published January 29, 2013 | Written by The Healthline Editorial Team
A very popular North Indian recipe, dal palak is an important source of protein and fiber. It is also easy and simple to prepare. It is eaten as a main dish and teamed up with chapattis or rice. The use of asafetida and powdered spices gives it a characteristic aroma and flavor. It tastes best when served steaming hot.
|Serving size:||Approximately 1 cup of cooked dal|
|Calories per serving:||33|
|Total Fat 1.3g||2%|
- 1/2 cup dehusked moong dal
- 1-1/2 cup water
- 1 teaspoon cumin seeds
- A dash of salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- A pinch of asafetida
- 1 teaspoon lemon juice
- 1 cup spinach, washed and finely chopped
- 1/2 teaspoon olive oil
- 1 tablespoon cilantro leaves (finely chopped)
Step by Step:
- Wash the moong dal in running water and keep aside. Take a pressure cooker; add washed dal, water, finely chopped spinach, salt, and turmeric powder and keep it for cooking over medium high heat for 5-10 minutes (1-2 whistle).
- For tempering heat the olive oil in a skillet over medium high heat. Add asafetida and cumin seeds; when they start spluttering, add coriander powder, red chili powder and garam masala powder, and sauté for 1 minute. Add to the cooked dal.
- Mix lemon juice, garnish with cilantro leaves and serve hot.