Arhar Dhal Palak -Pigeon Pea Lentils with sautéed Spinach

Yellow split Lentils and green spinach stew with red tomatoes, Arhar Dal Palak in a white bowl with a grey green napkin at the back, on a dark wooden surface

5 from 3 votes

Arhar Dhal Palak -Pigeon Pea Lentils with sautéed Spinach

Savoury Arahar Dal Palak, a comforting and warm spinach and split yellow lentils stew. Vegan, Gluten Free, Nutritious, with turmeric, cumin and fenugreek seeds. Have it hot with Chapati or with rice.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Main Dish, soups stews

Cuisine: Indian, North Indian

Keyword: Arahar Dal, Dal, Dal Palak, lentil stew, Spinach Lentils

Servings: cups

Calories: 224kcal

Author: Sujata Shukla

Ingredients

For cooking the Dal:

1 cup arahar dal split pigeon pea lentils/ towar dal/ split yellow lentils
2 cups water
½ teaspoon turmeric powder

For the Dal Palak

1 tablespoon vegetable oil mild oil like sunflower/ or ghee for non vegans
1 smidgen Methi seeds / Fenugreek seeds 1/32 of a teaspoon; small quantity about 5-6 seeds
½ teaspoon Jeera seeds / Cumin seeds
1 green chili small chili/ to taste
a few curry leaves 4-5 leaves
¼ inch ginger piece minced
2 cloves garlic minced
½ cup onion 1 small sliced onion
3 cups spinach washed, drained chopped small
½ cup tomato 1 small sliced ripe tomato
½ teaspoon salt or to taste

Instructions

To cook the Dal

Rinse the arahar dal/ yellow lentils, add the turmeric powder and Pressure cook in 2 cups of water for 3 whistles till soft.
If not using a pressure cooker, cook till soft and mashable, on low heat in 2.5 cups of water and the turmeric powder, stirring frequently to ensure the lentils don't catch or char at the bottom of the pan. Top with a little water if its becoming dry. This method may take about 20 minutes.

Preparation

While the dal/ lentils are cooking, Chop the spinach, stalks and all, into 2 cm pieces. Wash and clean the spinach, ensuring there are no grits. Set aside in a colander to drain, or spin in a salad spinner.
Slice the onion and tomato into small pieces. Slice the green chili. Peel and mince the ginger and garlic.
Mince the curry leaves

To Make Arhar Dal Palak/ Spinach Lentils Stew

Once the dal is done and the pressure cooker is ready to be opened, set a pan on low heat and add the oil. (If you are not vegan, you may like to use ghee - it gives its special aroma to the dish).
When the oil is hot, add fenugreek seeds, saute for 2 seconds (on low heat) or till they begin to darken and burst.
Add cumin seeds, sauté for 2 secs
Add the sliced green chili, let it scald ( discolour). Add the curry leaf pieces. if they are fresh, they may sputter.
Add the minced ginger sauté for 10 secs, add the garlic and sauté for another 10 secs or till they begin to discolour.
Add chopped drained spinach, sauté on high flame for 2 minutes. stirring continuously. Lower the flame, add tomato slices and let the spinach ( which would have wilted down by now) cook for 3-5 minutes till it is almost dry. Keep stirring so that the mixture doesn't 'catch' or char at the bottom of the pan.
Meanwhile take the cooked dal/lentils out of the cooker. Use a whisk/ masher gently on the dal so that it is fluid and mashed. Don't whisk it into a paste though. Add the dal to the spinach onion mixture.
Add a little water (about ½ a cup) if its very thick, as per the consistency you prefer. Add salt to taste, stir it in.
Bring to a boil on high heat and then reduce to low heat and let it cook for 5 minutes, stirring frequently.
Serve hot with chapatis or rice, and a dry sabzi ( vegetable), along with slices of onion and radish seasoned with salt and pepper.

Nutrition