Patakas or leafy vegetable preparations in India are known to be some of the most flavorful dishes. Palak ki dal is one such dish with deep flavors derived from spinach and aromatic spices which go well with simple white rice. This recipe, adapted by me from my friend's sumptuous cooking style involves simmering tomatoes for just long enough before adding fresh spinach leaves later on followed by ginger-garlic paste mixed water as required till desired consistency has been achieved.
Palak Dal is prepared using spinach and split mung beans with the husk (popularly known as green mung dal). The split mung dal is high in protein and fibre and low in fat and it has mild, often earthy flavour. And the combination of this lentil and highly nutritious spinach, makes it balanced and healthy dish. It is very healthy for all ages, especially growing children.
Heat oil in a pressure cooker. Add asafoetida, cumin seeds and whole dried red chilly and stir for few seconds.
Add ginger and garlic paste and stir for half a minute.
Now add onion and fry it until it become transculent.
Then add turmeric powder, red chilli powder and salt and mix well.
After mixing it, add tomato puree and cook until oil starts seperating from it.
Then add chopped spinach and fry it for one minute.
Now add washed mung dal and 2 cups of water. Close the lid and increase the flame to high.
After one whistle lower the flame to minimum and let it cook for 20 minutes.
Serve hot palak dal with roti.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.