This recipe of dal palak requires onions and garlic while, there are some recipes that don’t. This recipe is simple, loaded with spices and enjoyed with rotis aka Indian Flat Breads or Steamed Plain Rice.
Can we make this Dal Palak Vegan?
Ofcourse, we can make spinach dal vegan . I like to use Ghee but feel free to use coconut or any other cooking oil you would like to fry the masala for Spinach dal. You can also use Vegan Butter.
Step by Step Recipe
Wash and rinse masoor dal and tuver dal. Add it in a heavy bottom pot with water, turmeric and salt. Turn on the heat and set it to medium high. Stir it in between. Let the masoor and tuver dal boil completely. On the other hand start by prepping the masala. In a heavy bottom pan , add ghee. Once hot, add cumin seeds and asafetida (hing). Let the cumin seeds sizzle. Now add in minced garlic, ginger and green chillies. Saute them until the raw aroma goes away. Next add in the finely chopped onions. Add salt, as it accelerates the cooking time. Once the ghee starts to separate, add in the spices. Here, we are using Red Chilli Powder, Cumin-Coriander Powder and Garam Masala. Give everything a thorough mix. Deglaze the pan with little water if required. Next add in the tomatoes. Cook it until the tomatoes are soft. Last add in fresh whole Slit Green Chillies
Check if the dals are cooked. If yes, use a hand blender to blend the dal into puree. Once done, add the masala and give it a boil. To this add Spinach , cook the spinach until done and finish with Kasuri Methi. Squeeze in ½ lime juice and give it a final boil. Serve piping hot with rice/ rotis.
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