Tata Sampann Recipes: Dal Palak
There are numerous ways dal is made in every household. One of the key elements of a healthy Indian meal, dal is a versatile source of protein. It can be made in many ways and combined with many other ingredients. Dal Palak is one such combination that is not only healthy but it is also delicious. Pair it with some hot rotis and you have a simple yet delightful meal.
Toor dal is a great source of plant-based protein. It is rich in folate and iron. The high fibre content of this dal makes it a good option for people having high cholesterol and diabetes. As one of the most nutritious vegetables, spinach contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Spinach is also a great source of insoluble fibre which aids in digestion.
This Dal Palak recipe uses Tata Sampann Toor Dal. It is unpolished, desi toor dal which is sourced from the fields of Maharashtra and Karnataka which are known for their fine quality.
Take a look at this recipe from Bharatz Kitchen for a simple and nutritious Dal Palak recipe:
To cook dal
- 1 cup Tata Sampann Toor Dal, soaked in boiling water for 10-15 minutes
- 3 cups water
- 250 gms Palak (Spinach), remove the stems, roughly chopped
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chillies
- 5-7 garlic cloves
- Two-inch ginger
- 2 tbsp desi ghee
- 1 tsp jeera (cumin seeds)
- ½ tsp Tata Sampann Turmeric Powder
- 1 tsp Tata Sampann Red Chilli Powder
- 1 tsp Tata Sampann Coriander Powder
- 1 tsp Tata Sampann Garam Masala
For the tadka
- 1 tsp desi ghee
- ½ tsp jeera
- 2 red chillies
1. Thoroughly wash the toor dal and soak it in boiling hot water for 15minutes.
2. While the dal is soaking, clean the palak by removing the stems and washing it well.
3. In a pressure cooker, add the soaked dal along with 3 cups of water, turmeric and salt. Cook it on high flame till the first whistle sounds. After then, cook it on a low flame for another whistle. Let the pressure cooker cool down.
4. Blend the tomatoes, green chillies, ginger and garlic in a mixer to make a paste.
5. In a pan, heat 2 tbsp of desi ghee. Followed by jeera (cumin seeds) and a pinch of hing.
6. Add the finely chopped onions to this and fry them till they are golden brown.
7. Add the paste to the onions, followed by salt, turmeric, red chilli and coriander powder. Roast the spices till the paste leaves ghee in the pan.
8. At this stage, add the spinach leaves and cook them with the mixture till its natural juices evaporate.
9. Once the mixture is dry, add the cooked dal to the pan. Adjust the consistency using water. Cook this for a while.
10. Sprinkle Garam Masala on the dal as it comes to a boil. After doing this, close the lid of the pan and let it cook till it comes to a boil.
11. Transfer the dal to a serving bowl.
12. In a tadka pan, take 1 tsp ghee. Once it is heated well, add jeera, a pinch of hing and red chillies.
13. Top the dal with the tadka as a garnish.
The views and opinions expressed, and assumptions & analysis presented in this content piece are those of the author(s) and do not necessarily reflect the official policy or position of any other agency, organization, employer or company. The information, including but not limited to, text, graphics, images and other material contained on this website are for informational purposes only. The purpose of this website is to promote broad consumer understanding and knowledge of various health topics. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read on this website.