Daal or pulses are a staple on the Indian table at mealtimes. For vegetarians they are one of the main sources of proteins.
However, this recipe is one that is packed with not just protein but also iron as it incorporates spinach. It is a great way to feed greens to the children too. And, it also makes for a tasty dish to serve at parties.
DAAL PALAK (pulses and spinach)
1 cup yellow moong daal (dhule moong)
1 tsp turmeric powder
1 inch piece of ginger (slivered)
1 tsp cumin seeds
2 tsp red chilli powder
¼ tsp heeng (asafoetida powder)
2 tbsp ghee/ clarified butter
1 dried red chilli
5-6 cloves of garlic (chopped)
2 green chillies slit
Juice of one lime
¾ tsp garam masala
1 tsp cumin powder
15-20 large spinach leaves (stalks removed and cut into half inch strips width wise). If you are using baby spinach then just remove the stalks and use it without chopping
Salt as per taste
Chopped coriander leaves for garnish
Cooking the daal
- Soak the moon daal for about 45 minutes in water till they puff up
- After they have puffed up, cook them in the pressure cooker. To cook – give them one whistle on high in the pressure cooker. Add three cups of water, 1 tsp turmeric powder, ginger and the cloves.
- Once done, remove from the cooker and keep aside till you make the tadka
Making the tadka
- In a wok or fry pan, add the ghee. Once that becomes hot add the heeng and cumin seeds.
- Let the cumin splutter before you add the green chillies, ginger and dried red chilli and garlic.
- Sauté the garlic for about 30 seconds and then add the salt, cumin powder, and red chilli powder. Mix well and tip in the cooked daal mixture.
- Bring the daal to a bubble (add more water if needed)
- Once the daal is bubbling, add the chopped spinach a little at a time.
- Once all the spinach is added, switch off the heat.
- Add the lime juice and garam masala and garnish with coriander leaves.
- Serve hot with rice or chappati.
Note – if you would like to add a second tadka then simply heat 1 tsp ghee in a small pan. Once that is hot, add ½ tsp cumin seeds and let them splutter. Add ½ tsp red chilli powder, mix well and take off the heat. Pour this over the prepared daal.