Dal Palak

Behind every healthy man, is a woman replacing Iceberg Lettuce with Spinach

Like I’ve already said earlier in my other blog posts; 2019 is all about getting fit and healthy with the family. So, ever since I moved to Kuwait, I’ve made sure I include nutritious food as an entire meal or even as a part of a big meal.

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Dal Palak is my way of sneaking the greens and the nutrients from the pulses into Little Amelia’s little tummy and it is one dish that my Health-Freak husband absolutely loves and has no problem eating it every day for lunch. Yep, made me cook the same dish about 4 times last week.

INGREDIENTS:

1/2 cup Toor DalIMG_2975.JPG

1 large Onion sliced

1 large Tomato sliced

4-5 cloves of garlic

1-2 Green chilly- slit

2 cups of Spinach- chopped

1/2 teaspoon Cumin seeds (Jeera)

1/4 tsp Turmeric Powder

1/2 tsp Red chili powder

1 chicken stock cube

Salt to taste

Coriander leaves- Garnish

NOTE:

*You could use Masoor Dal or Moong Dal to make this dish.

*Best to use a pressure cooker to cook the dal, but if not you can always use a non-stick pot (Takes time).

*This is a thick gravy. If you’d like it to be a little runny, add extra water towards the end.

METHOD:

Cook dal and tomato with enough water till soft and mushy and there’s very little residual water remaining. Keep aside.

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In a separate non-stick pot, heat 2 tbsp of oil and 1 tbsp of ghee. To this, add Cumin seeds and saute till the aroma was released. Next, add garlic cloves and saute till brown. Add in your chopped onion and green chilly and saute well till Brown and cooked.

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Add in spinach and cook well till wilted. At this point, add salt and other powders. If the masala is too dry add very little water. 7A60158D-57E8-4B75-8BC4-C1AA67B64C1A-548-00000031DA20E630.JPG

Finally, combine the cooked dal mixture with the spinach masala and let it come to a boil once. img_2929

Garnish with coriander and serve with some amazing Roti.

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