Dhaba Dal Palak
This Dhaba Dal Palak is a hearty, comforting lentil dish cooked with spinach, perfect for a cozy weeknight dinner. It's packed with earthy flavors and warming spices.
Ingredients
- 1 cup Toor dal
- 3 cups water
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon salt
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chili, slit lengthwise
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 200 grams fresh spinach, roughly chopped
- 2 tablespoons fresh cilantro, chopped
- 1 lemon wedge
Instructions
- Begin by washing 1 cup Toor dal thoroughly under running water until the water runs clear. Soak the dal in enough water for 15-20 minutes while you prepare other ingredients.
- Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups water, 0.5 teaspoon turmeric powder, and 0.5 teaspoon salt. Close the lid and cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once the pressure is released, open the cooker and lightly mash the dal with a spoon or whisk to a creamy consistency.
- While the dal is cooking, heat 2 tablespoons ghee in a large pot or kadai over medium heat. Add 1 teaspoon cumin seeds and let them splutter for a few seconds.
- Add 1 large onion, finely chopped, to the pot and cook until it turns golden brown, about 5-7 minutes, stirring occasionally.
- Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste. Sauté for 1-2 minutes until their raw smell disappears.
- Add 2 medium tomatoes, finely chopped, and 1 green chili, slit lengthwise. Cook until the tomatoes soften and the oil begins to separate, about 5-7 minutes.
- Mix in 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala. Cook the spices for 1 minute, adding a splash of water if needed to prevent burning.
- Add 200 grams fresh spinach, roughly chopped, to the pot. Cook until the spinach wilts down completely, which usually takes about 3-5 minutes.
- Pour the cooked and mashed dal into the pot with the spinach and spice mixture. Stir everything together well. If the dal is too thick, add a little hot water to reach your desired consistency. Bring the dal to a gentle simmer and cook for 5 minutes, allowing all the flavors to meld.
- Transfer the Dhaba Dal Palak to a serving bowl. Garnish with 2 tablespoons fresh cilantro, chopped, and serve hot with a lemon wedge on the side. This dal goes great with roti, naan, or steamed rice.