Dal Palak Dhaba Style | Palak Dal In Cooker
Dal palak preparing is a quick and easy process.
Ingredients of dal palak
- Spinach - 250 gms (finely chopped)
- Soaked chana dal- ¼ cup (50 gms)
- Soaked moong dal- ¼ cup (50 gms)
- Tomatoes- 2 (200 gms)
- Green chillies- 2
- Ghee- 2 to 3 tbsp
- Green coriander- 1 to 2 tbsp (finely chopped)
- Asafoetida- ½ pinch
- Cumin seeds- ¾ tsp
- Turmeric powder- ⅓ tsp
- Red chilli powder- ⅓ tsp
- Coriander Powder- 1 Tsp
- Ginger paste- ¾ tsp
- Gram masala- ¼ Tsp
- Dry red chilli- 2
- Salt- 1.25 tsp (to taste)
How to make the dal palak
To boil the dal
Wash and soak 1/4 cup of chana dal in water for 1 hour to prepare this dish and remove the excess water from it. Put chana dal in the pressure cooker to boil.
Add the 1/4 cup of moong dal right after washing it in the pressure cooker along with the chana dal to boil. Add 2 cups of water,1/4 tsp of turmeric powder, 1/2 tsp of salt, close the lid and cook until the first whistle arrives.
Turn the flame to low after the first whistle and cook dal for 3 minutes. Switch off the flame and wait for the pressure to release.
For masala mixture
Add and roast 2 tbsp of ghee, 1/2 tsp of the cumin seeds, 1/2 pinch of asafoetida, 1/4 tsp of the turmeric powder, 1 tsp of the coriander powder, 1/2 tsp of the ginger paste.
Turn the flame to low for avoiding the spices from burning, stir and roast the spices. Prepare a paste of 2 tomatoes, 2 green chillies and add it along with 1/4 tsp of red chilli powder in the masala mixture.
Roast the spices until the ghee separates from it. Add the washed, finely chopped and the stalk removed spinach in masala mixture after ghee separates from it. We could add the spinach in dal but, we want the crunchy spinach so, we will add it in the masala mixture.
Add 1/4 tsp of salt, 1/4 tsp of the garam masala, stir and cook them. Keep the flame on medium and check the dal. The dal has cooked but, it is thick so, add 1 cup of water and leave it to boil.
Add and mix the dal in it. Switch off the flame after the dal has boiled. Switch off the flame and mix the finely chopped coriander. The palak dal is ready but, we will add the tempering to make it tastier and tempting.
Add 1 tsp of ghee and melt it. Add 1/4 tsp of cumin seeds, 2 dry red chillies and roast them slightly. Switch off the flame and add 1 pinch of red chilli powder in the ghee to enhance its colour.
Spread the tempering over the dal and mix them slightly. The dal is tastier and delicious.
You can serve it with chappati, parantha, naan or rice and this amount of dal is enough for the 3-4 members of the family.
1- You can also use the ½ inch of the baton (grated) instead of ginger paste.
2- You increase or decrease the quantity of red chilli powder according to your taste.
3- Add onion and garlic after roasting cumin seeds if, you like them and roast until the onion is light pink.