Savoury Palak or spinach can jazz up your everyday lentils for a tasty and nutritious dish. Dhal Palak is usually made with Moong dhal, but try this recipe with Arhar or pigeon pea lentils, for a robust and flavoursome side dish.
This is a versatile dish, and you can substitute the palak (spinach) for other leafy greens such as methi saag (fenugreek leaves)or amaranthus leaves. You get the double nutritious benefit of the lentils as well as the greens. Turmeric, fenugreek seeds, cumin and the curry leaves add to the nutrition quotient of the dhal palak.
Sauté the greens lightly until just done, so that you can retain as much of the nutrition as possible.I pressure cook the dhal so that the spinach leaves when added later on, do not have to cook for long and the dhal is also well done.