Arhar Dhal Palak -Pigeon Pea Lentils with sautéed Spinach
Savoury Palak can jazz up your everyday dhal for a tasty and nutritious dish. Dhal Palak is usually made with Moong dhal, but try this recipe for a robust and flavoursome side dish.
Course: Salad, Side Dish, soups stews
Author: Sujata Shukla
1cuparahar dhalpigeon pea lentils/ toor dhal
1onionabout ½ cup of sliced onion
¼"Ginger pieceabout ½ cup of sliced tomato
1/2tspJeera Cumin seeds
3 - 4Methi Fenugreek seeds
a fewcurry leaves
a fewcoriander leaves/fresh dhania leaves
Wash the Toor dhal, add the turmeric powder and Pressure cook in 2 cups of water for 3 whistles.
Meanwhile wash and clean the spinach, ensuring there are no grits left. Set aside in a colander, to drain.
Chop the onions, green chilli, and tomato. Mince the ginger and garlic. Mince the curry leaves and the coriander leaves.
Chop the spinach, stalks and all, into 1 - 2 cm pieces.
Once the dhal is done and cooker is ready to be opened, set a pan on low heat and add the ghee/ oil. Ghee, if used, gives its special aroma to the dish.
When the ghee is hot, add cumin seeds, sauté for 10 secs and add the fenugreek. Sauté for 10 - 20 secs till the fenugreek begins to darken, on low flame.
Add the green chilli, let it scald ( discolour). Add the curry leaf pieces so they sputter. Add the ginger, sauté for 10 secs, add the garlic and sauté for another 10-20 secs.
Add chopped spinach, sauté on high flame for 2 minutes. stirring continuously. Lower the flame, add chopped tomatoes and let the spinach ( which would have wilted down by now) cook for 3-5 minutes. Keep stirring so that the vegetable doesn't 'catch' the bottom of the pan or char.
Use a whisk gently on the dhal so that it is fluid and individual grains are not visible. Don't whisk it into a paste.
Add to the spinach onion mixture.
Add salt to taste, stir it in.
Garnish with coriander leaves. Serve hot with chapatis or rice, and a dry sabzi ( vegetable), along with slices of onion and radish seasoned with salt and pepper.