Sunday, January 29, 2012

Spinach Dal Curry

Spinach/Palak is one of the tastiest of most greens. It has very high nutritional values, rich in antioxidants and have high calcium content too. Even rich in iron, palak tastes delicious, when cooked with dal. This curry goes very well with white rice or even with chapatti.


Chopped spinach/palak - 2 cups
Onion - 1 (chopped)
Tomoto - 2 (cut to cubes)
Garlic - 3 cloves (finely chopped)
Butter/Oil - 1 tbsp/2 tbsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Green chillies - 2
Cooked dal - 1 cup
Chilli powder - 1 tsp
Corriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste

1. You can also use cooking oil instead of butter. But butter gives a rich taste on all spinach dishes.
2. Dal can be toor dal or moong dal or a combination of both.


1) First pressure cook the dal and keep it aside.

2) In a pan, take butter or oil.

3) Add mustard, urad dal and cumin seeds.

4) Once it starts to splutter, add finely chopped garlic.

5) Once you get the garlic aroma, add chopped onion and saute it very well.

6) Add tomatoes to it.

7) Add all spices along with green chillies and salt.

8) Saute it very well and add 2 glasses of water.

9) Cover it with a lid and let it boil for about 8 to 10 mins. Add chopped spinach and let it cook for about 5 mins. Do not cover it with lid, while cooking greens.

10) Finally add cooked dal to it and just cook it for about 3 to 5 mins.

Rich and creamy spinach/palak dal curry is now ready to taste.

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