Palak Masoor Dal


by
Palak Masoor Dal, a fragrant spinach and lentil preparation made without the use of any calorie-laden ingredients. Do remember not to overcook this dal as the spinach tends to discolour.

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 82 cookbooks   This recipe has been viewed 36596 times

A fragrant spinach and lentil preparation made without the use of any calorie-laden ingredients. Enjoy this dal with phulkas or parathas made on a non-stick pan by only brushing the parathas with oil and not adding extra oil to cook them. Do remember not to overcook this dal as the spinach tends to discolour.

Add your private note

Palak Masoor Dal recipe - How to make Palak Masoor Dal

Soaking Time:  1 hour.   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Method
    Method
  1. Wash and soak the masoor dal in enough water for an hour. Drain and discard the water.
  2. Combine the masoor dal, ginger-green chilli paste, turmeric powder and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Heat the oil in a deep non-stick pan, add the cumin seeds and the cardamom.
  5. When the seeds crackle, add the asafetida, dry red chillies, curry leaves and garlic and sauté on a medium flame for a few seconds.
  6. Add the cooked dal mixture, tamarind pulp, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  7. Serve hot.
Accompaniments

Cabbage Pulao 
Chick Pea and Mint Rice 

Nutrient values (Abbrv) per serving
Energy86 cal
Protein5.2 g
Carbohydrates13 g
Fiber2.4 g
Fat1.5 g
Cholesterol0 mg
Sodium11.9 mg

RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Palak Masoor Dal
5
 on 30 May 16 08:16 PM


When should the palak be added, while pressure cooking the dal or when it is cooked ? The recipe does not mention when , please advice.
| Hide Replies
Tarla Dalal    Hi Seema, The palka has to be added in point no 6 as mentioned in the recipe.
Reply
31 May 16 04:36 PM
Palak Masoor Dal
5
 on 29 Aug 12 01:52 PM


Pressure cooked masoor dal cooked with spinach and spiced with kashmiri chillies and flavored with curry leaves. Quick to make and adding lemon juice gives it that added zest.