Palak Masoor Dal
by Tarla Dalal
Added to 84 cookbooks
This recipe has been viewed 36912 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.
- Wash and soak the masoor dal in enough water for an hour. Drain and discard the water.
- 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.
- Allow the steam to escape before opening the lid.
- Heat the oil in a deep non-stick pan, add the cumin seeds and the cardamom.
- When the seeds crackle, add the asafetida, dry red chillies, curry leaves and garlic and sauté on a medium flame for a few seconds.
- 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.
- Serve hot.
Nutrient values (Abbrv) per serving
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