Dal Palak is another famous Dal recipe from the North Indian Cuisine. It goes well with Roti or Parathas. It is also famous in the dhabas.
Dhaba Style Palak Dal Recipe | Dal Palak with Step by step photos. Palak Dal is another famous Dal recipe from the North Indian Cuisine.It is not the same as the south Indian Spinach Dal/KeeraiMasiyal , The main flavoring ingredient in the Palak Dal is the Ghee, It tastes absolutely heaven when had with Rice and Ghee. It goes well with Roti too. Now let see how to prepare Dhaba style Palak Dal.
2. Pressure cook for 4 whistles in high flame and 2 whistles in a low flame and switch off. Once the pressure subside open the cooker and mash the dal set aside. Chop and clean the palak and set aside.
3. Heat oil in a pan ,once it is hot add in the Cumin seeds let it splutter and then add in the minced ginger garlic cook till the raw smell leaves and then add in the onions. Sauté till glossy.
4. Next add in the tomatoes and cook till it leaves oil. Next add in the Chopped Palak.
5. Cook till it shrinks and done fully. Next add in the Red Chilli powder, Garam Masala, turmeric powder and salt. Mix well. Also in the mashed Dal.
6. Check for salt and spice and mix everything together and cover cook 5 mins or till the masala is mixed well and the raw smell leaves.
7. Heat ghee in a pan to this add in mustard seeds. Sliced Ginger, Hing and Dry Red Chilli. Pour the tadka to the Palak Dal and serve hot.
Dhaba Style Palak Dal | Dal Palak
Standard 1 cup measures 240 ml
Ingredients
To Pressure Cook:
- Toor Dal – ½ cup
- Salt a pinch
- Turmeric powder – ½ tsp
Other Ingredients :
- Palak – 1 bunch or 2 cups tightly packed
- Ghee – 1 tbsp
- Cumin seeds – 1 tsp
- Minced ginger garlic – 1 tbsp
- Onion – 1
- Tomato – 1
- Salt as needed
- Red Chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Garam Masala – ½ tsp
To Temper:
- Ghee – 1 tbsp
- Mustard seeds – ½ tsp
- Dry Red Chilli – 4
- Ginger slices – few
- Hing /Asafetida a generous pinch
Instructions
- In a cooker add-in the Toor Dal, Salt, Turmeric powder and the required water.
- Pressure cook for 4 whistles in high flame and 2 whistles in a low flame and switch off. Once the pressure subsides open the cooker and mash the dal set aside. Chop and clean the palak and set aside.
- Heat oil in a pan , once it is hot add in the Cumin seeds let them splutter and then add in the minced ginger-garlic cook till the raw smell leaves and then add in the onions. Sauté till glossy.
- Next add in the tomatoes and cook till it leaves oil. Next, add in the Chopped Palak.
- Cook till it shrinks and done fully. Next add in the Red Chilli powder, Garam Masala, turmeric powder and salt. Mix well. Also in the mashed dal.
- Check for salt and spice and mix everything together and cover cook 5 mins or till the masala is mixed well and the raw smell leaves.
- Heat ghee in a pan to add-in mustard seeds. Sliced Ginger, Hing, and Dry Red Chilli. Pour the tadka to the Palak Dal and serve hot.
Notes
· Don’t repace ghee with oil as it gives a very nice taste.
· Make sure the palak is fully cooked before you add the Dal.
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