Off late, I’ve been trying to get on a protein diet. As a vegetarian, we tend to intake a lot of carbs and with all the hustle going on about healthy living, I wanted to indulge in healthy living as well 😉 Hehe.
This palak dal in not only easy and simple, but super delicious as well. Club it with hot Phulka’s or steamed rice or just eat it as is. I’ve made this as a one pot recipe, thus saving more time and effort as well 🙂 So without taking much time, lets jump right in….
- Spinach finely chopped 15-20 leaves
- Tur dal (Split pigeon peas) 3/4 cup
- Turmeric powder 1/2 teaspoon
- Red chili powder – 1 tsp
- Asafoetida a pinch
- Ghee (clarified butter) 2 tablespoons
- Cumin seeds 1 teaspoon
- Mustard seeds 1/2 tsp
- Garlic chopped 3-4 cloves finely chopped
- Medium sized Onion finely chopped -1
- Salt to taste
- Lemon juice 1 teaspoon
- In a cooker, add ghee, Asafoetida, cumin seeds, garlic and sauté for one minute. Continue to sauté till onion gets lightly browned.
- Add the lentils, turmeric poster, red chili powder, spinach and sauté for half a minute. Mix well.
- Add one cup water, salt and stir.
- Close the cooker and let it cook till about 3 whistles.
- Switch the stove and wait till the cooker cools down completely.
- After 30 mins, open the cooker, add lemon juice, mix and serve hot.
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Who doesn’t like Dal Makhani? It’s always a must-order menu item when we go out to eat in any Indian restaurants!
But this time, I wanted to try an alternative version of Dal Makhani using Masoor Dal instead of the using the traditional urad dal (split black gram) and to my surprise, it was a major hit with my husband and everyone in the family 🙂
I usually make this in all festive occasions, potluck parties or just for ourselves. One of my very close friends, just loves it as a soup!! How cool is that? One recipe with multiple serving styles!
So, let’s get started!…
- ¾ cup whole Black Masoor dal ( Black Lentil Dal – soaked overnight
- ¼ cup rajma ( Black Kidney Beans – soaked overnight)
- ½ cup finely chopped onions
- 1 or 2 green chilies, chopped
- 2 tsp ginger garlic paste
- 1 tsp cumin seeds
- 2 large tomatoes chopped roughly
- 2 to 3 cloves
- 1 inch cinnamon
- 1 small to medium tej patta (bay leaf)
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ⅓ cup low-fat cream ( sour cream)
- ¼ tsp kasuri methi/dry fenugreek leaves, crushed
- 3 tbsp butter
- salt as required
- Soak Masoor Dal and the kidney beans overnight ( 7-8 hours). Drain them the next morning and add 3 cups of water in the pressure cooker along with the cinnamon stick. Cook oh medium-high flame till soft or till you hear 6-8 whistles. Keep the cooked beans and lentils aside.
- In a pan, add butter. When it begins to melt, add the cloves.
- Add cumin seeds, bay leaf, chopped onions and sauté them till the onions get translucent. Add a pinch of salt to quicken the process.
- Next, add 2 tsp of ginger garlic paste and sauté.
- Next add the chopped tomatoes ( You can use tomato puree as well). Add red chilli powder, green chillies, turmeric powder,salt and give it a thorough mix.
- Close the pan with a lid and cook for 8-10 mins till tomatoes are cooked well enough and you see butter leaving the sides of the pan.
- Add the cooked lentils and beans and 1 cup of water. (You can adjust the water depending on your choice of consistency).
- Make sure to stir often to avoid the lentils on sticking to the bottom of the pan.
- You can break a few lentils and beans from the back of your stirrer to thicken the dal.
- Keep the dal on simmer for around 9-12 mins. The more you simmer, the better it tastes 😉
- When the gravy has thickened enough, add cream, kasuri methi. Stir well and switch off the stove.
- Yum, dal makhani is absolutely ready to be served along with indian bread (roti/ naan) or can be eaten with rice or just served as a soup 🙂
Do share your experiences/ photos and don’t forget to like/comment if you enjoyed this recipe 🙂
Happy cooking! Adios 🙂