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Ingredients
Chana dal/split chickpeas 50 gms
Moong dal 50
gms
Turmeric powder ¼
tsp
Coriander powder ½
tsp
Cumin powder ¼
tsp
Onion, minced 1 small
Garlic, finely minced 2
cloves
Chilli flakes ¼
tsp
Ginger, julienne 1
tsp
Whole cumin seeds ¼
tsp
Garam masala ¼
tsp
Oil 2
tsp
Salt to taste
Fresh coriander, finely chopped to garnish
A little splash of lemon juice to serve
Method
Soak the dals in warm water for 20 minutes and boil
them together with the turmeric powder, coriander powder and cumin powder. Typically
the chana dal takes longer to cook; so, if you are using the open pan method of
cooking dal then you will have to first ½ cook the chana dal and then add the
moong. As for me, I am using my good old pressure cooker. One pressure whistle
does it for me. Remember, soaking dal before cooking is a good way of reducing
cooking time J
Coarsely chop the spinach leaves.
Heat 2 tsp of oil and tip in the cumin seeds. Let them
splutter (avoid burning though). Add the finely minced onion and sauté until they
are light brown in colour. Add the minced garlic and chilli flakes. Sauté for a
further minute. Add the boiled dal and mix well. Let it simmer for a couple of
minutes.
Now add the garam masala and the chopped spinach. Take
it off the heat. Mix well again. Now add the ginger juliennes and garnish with
fresh coriander. Before serving add in the lemon juice and mix well.
This dish is a hot favourite in my family. It’s drop
dead easy and very healthy. I have had several versions of this dish and I love
them all. There’s something very soothing about dal cooked with palak-its
hearty and wholesome. I like my dal palak served with plain rice and with a bit
of yogurt on the side.
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