Time Taken: 30 Minutes
Goes Best With: Rice
As a home cook dad, my focus is on making things easier. Use the minimum possible items (and available) to make good tasty food. Enjoy the delicious taste of dal-palak curry with an easy-to-follow recipe.
Ingredients:
- Toor Dal (Pigeon Pea Pulses) – 1/2 Cup
- Moong Dal (Yellow Split Lentils)- 1/2 Cup
- Red Masoor Dal (Red Split Lentils) – 1/2 cup
- 1/2 Big Onion (Chopped)
- 1 Small Ginger Root Piece (Chopped)
- 2 Garlic Cloves (Chopped)
- 1 Medium Tomato (Chopped)
- 1 Bowl of Spinach
- 1.5 Bowls of Water
- Salt – 1 Teaspoon
- Mustard Oil – 1 Tablespoon
- Mustard Seeds – 1 Teaspoon
- Cumin Seeds – 1 Teaspoon
- Kashmiri Chilli Powder – 1 Teaspoon
- Turmeric Powder – 1 Teaspoon
Directions:
# Soak the Dal Mix for 10 Minutes in Water.
# Heat mustard oil in a pressure cooker.
# Add Mustard Seeds and Cumin Seeds and wait until it pops open.
# Add chopped onions and saute well
# Add chopped Ginger and Garlic
# Add Chopped Tomatoes and Mix Well.
# Add Turmeric Powder and Kashmiri Chilli.
# Add the soaked mix dal and mix well.
# Add chopped spinach and saute for 30 seconds.
# Add Salt
# Add water
# Cover the pressure cooker with its lid. Keep the flame on medium heat.
# Wait for two Whistles
# Open the lid after 10-15 minutes
# The Dal Palak is ready
Spice Advice:
The above curry will not be spicy!
To Make it Hotter: Replace Kashmiri Red Chilli Powder with Hot Red Chilli Powder or add a Green Chilli along with Chopped Onions.
Special Note:
We use a mix of Dal usually, you can go with any one of these dals to make the curry.
After you open the lid of the cooker, if you see the water consistency is less, you can add little hot water to adjust the consistency of the curry.
That’s all folks!
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