Dhaba Style Dal Palak : Spinach Lentil CurryVeg
Enjoy this simple and nutritious Palak Dal, a comforting lentil curry packed with fresh spinach. This dhaba-style recipe features earthy lentils tempered with aromatic cumin, ginger, chili, and a blend of traditional spices, all cooked in rich ghee. It is a quick, wholesome meal perfect for busy days. Serve this flavorful, protein-rich dish steaming hot alongside fragrant basmati rice for a classic, soul-satisfying meal that is perfect for any weeknight dinner.
Ingredients
1 cup Pigeon Peas (Toor Dal)
2 cups Fresh Spinach (finally chopped)
2 tbsp Clarified Butter (Ghee)
1 medium Onion (chopped)
3 nos. Green Chilli (chopped)
1 inch Ginger (chopped)
1 no. Tomato (chopped)
1 tbsp Cumin Seeds
1 tsp Asafoetida Powder (Hing)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Coriander Powder
to taste Salt
Instructions
Step 1— Preparation
1
Roughly chop the onions, green chillies, ginger, and tomato.
2
Shred or chop the fresh spinach leaves.
Step 2— Cooking Instructions
1
Place a deep pan over medium-high heat and add the ghee. Allow it to heat up properly.
2
Add cumin seeds to the hot ghee. Once they start to splutter, add the asafoetida (hing), followed by the chopped onions, green chillies, and ginger.
3
Sauté on high flame until the onions turn translucent and the raw aroma of the ginger fades.
4
Stir in the red chilli powder, turmeric powder, and roasted coriander seed powder. Give the mixture a quick mix.
5
Add the pre-boiled lentils (Toor Dal) to the pan and stir well to combine with the spice base.
6
Add the chopped tomatoes and salt to taste. Mix everything thoroughly.
7
Add the shredded spinach leaves to the pan. Mix well and let it cook for about a minute on high flame until the spinach wilts and integrates with the dal.
8
Once ready, transfer the dal to a serving bowl and enjoy hot with steamed rice.
