Palak Dal Tadka is a popular Indian dish made with split Bengal gram (chana dal) and spinach, flavored with spices and finished with a tempering of ghee, cumin seeds, and red chili. The dish is typically served with steamed rice and roti.
In addition to the main ingredients of chana dal and spinach, Palak Dal Tadka typically includes spices such as ginger, garlic, green chili, turmeric, and coriander powder. The dal and spinach are cooked together until tender, and then seasoned with the spices and the tempering of ghee and spices is added to the dish. This dish is known for its combination of flavors and textures, with the creamy dal and soft spinach contrasting against the crunch of the tadka. It is a nutritious and delicious dish that is enjoyed by people all over India.
PALAK DAL TADKA
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Cooking Dal
1 ½ tbsp Oil,
½ tsp Cumin seeds,
5-6 no. Garlic cloves,
A pinch of asafoetida,
1 tsp Turmeric powder,
½ tsp Degi red chili powder,
2 cups split Urad dal, soaked,
2-3 bunch Spinach, chopped,
2-3 cups Water,
Salt to taste,
For Tempering
2-3 tbsp Ghee,
1 tsp Cumin seeds,
2 no. Dry red chilies,
A pinch of asafoetida,
Prepared Ginger Garlic paste,
½ tsp Turmeric powder,
3 medium Onions, chopped,
½ tsp Degi red chili powder,
½ tsp Coriander powder,
1 large Tomato, chopped,
Salt to taste,
8-9 no. Urad dal papad, roasted, crushed,
1 ½ tbsp Ghee,
1 small bunch Spinach, chopped,
Salt to taste,
Boiled Dal,
1 cup Water,
½ tsp Lemon juice,
Prepared Tadka,
Salt to taste,
A pinch of sugar,
For Ginger Garlic Paste
2-3 Green chillies, less spicy,
1 ½ inch Ginger, sliced,
6-7 Garlic cloves,
Salt to taste,
For Tadka
1 tbsp Oil,
4-5 no. Dry red chili,
½ tsp Degi red chili powder,
For Garnish
Fried dry red chili,
Coriander sprig,
Process
For Cooking Dal
In a pressure cooker, add oil, once it's hot, add cumins seeds and let it splutter.
Add garlic clove, asafoetida, turmeric powder, degi red chili powder, split Urad dal and mix it well.
Add spinach, water, salt to taste and cook it for 3-4 whistles.
Keep it aside for further use.
For Tempering
In a kadai, add ghee, once it’s hot, add cumin seeds, dry red chillies and let it splutter.
Add asafoetida, prepared ginger garlic paste and saute it for a minute.
Add turmeric powder, onion and saute it until the onions are golden in color.
Add degi red chili powder, coriander powder and saute it for a while.
Add tomatoes, salt to taste, roasted papad, ghee and cook it for 2-3 minutes on low flames.
Add spinach, salt to taste, boiled dal, water and let it simmer for a while until thickens.
Add lemon juice, prepared tadka, salt to taste and mix it well.
Transfer it to a serving bowl, garnish it with fried dry red chillies and coriander sprig.
Serve hot with rice.
For Ginger Garlic paste
In a mortar pestle, add green chilies, ginger, garlic, salt to taste and make a coarse paste.
Keep it aside for further use.
For Tadka
In a pan, add oil, once it's hot, add dry red chillies, red chili powder and toss it well.REDY FOR DAL PALAK TADKA
