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Dal Palak Recipe With Moong & Masoor Dal
North Indian RecipesSide DishHigh Protein

Dal Palak Recipe With Moong & Masoor Dal

A high protein North Indian Recipes recipe with yellow moong dal (split), masoor dal (whole), spinach leaves (palak) - chopped and steamed. Ready in 55 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories
620kcal
Estimated Cost
₹300-450
Carbs78g
Protein31g
Fats21g
Servings Scaler
4

Instructions

23 steps
  1. 1

    To begin making the Dal Palak recipe we will first cook the lentils (dal) using a pressure cooker using 3 cups of water

  2. 2

    See video recipe of how to cook lentils using pressure cooker

  3. 3

    Next we will cook the spinach with the spices

    spinach leaves (palak) - chopped and steamed(250 grams)
  4. 4

    There are two ways you can do it - in a sauce pan by sauteeing it or in a pressure cooker

  5. 5

    Below you will find the recipe of how you cook the spinach in a pressure cooker, as the method is really fast

    spinach leaves (palak) - chopped and steamed(250 grams)
  6. 6

    If you are using a saucepan method, then follow the same procedure, but just cover the pan and cook until the spinach is soft

    spinach leaves (palak) - chopped and steamed(250 grams)
  7. 7

    Into a pressure cooker, add a teaspoon of oil; add the ginger, green chillies, tomatoes, turmeric powder, cumin powder, garam masala powder, salt and spinach

    spinach leaves (palak) - chopped and steamed(250 grams)tomato - finely chopped(1)inch ginger - grated(1)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)garam masala powder(1/2 teaspoon)salt - to tastecumin seeds (jeera)(1/2 teaspoon)dry red chillies(2)
  8. 8

    Stir all the ingredients together just to combine them

  9. 9

    Once combined, cover the pressure cooker, place the weight on

  10. 10

    Pressure cook until you hear one whistle

  11. 11

    After the first whistle, turn off the heat

  12. 12

    We will now place the pressure cooker under cold running water to release the pressure immediately

  13. 13

    This way, we will release the pressure quickly and the spinach does not get over-cooked and remain fresh and green

    spinach leaves (palak) - chopped and steamed(250 grams)
  14. 14

    Now that you have the spinach and lentils ready, if your cooker is large enough, add the cooked dal into the spinach and give it a stir

    spinach leaves (palak) - chopped and steamed(250 grams)
  15. 15

    Bring the Dal Palak to a quick boil

  16. 16

    Our next step is to proceed to make the seasoning

  17. 17

    Into a small saucepan, heat a tablespoon of ghee

    ghee(1 tablespoon)
  18. 18

    Add in the cumin seeds and dry red chillies

    cumin powder (jeera)(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)dry red chillies(2)
  19. 19

    Roast them until they crackle and sizzle

  20. 20

    Add this seasoning to the Dal Palak and give it a stir

  21. 21

    Serve the Dal Palak for a simple and healthy weeknight dinner along with steamed rice or Paneer Pulav or traditional Tawa Parathas

    spinach leaves (palak) - chopped and steamed(250 grams)
  22. 22

    Also, do make sure to slice up some onions, squeeze in some lemon and toss it along with salt and serve it with the Dal Palak

    salt - to taste
  23. 23

    The combination is delicious

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