PAALAK DAL (ANDHRA STYLE)

The aroma of paalak dal takes me back to my childhood memories when after getting back from school in the afternoon I would treat myself with a bowl full of such tasty dals prepared by Ma with a spoonful of ghee. Such blissful days they were….

 Paalak or spinach is popular for its health benefits. Thanks to Popeye for that. It is a widely consumed leafy vegetable in India. It is prepared in the form of sabzi, parantha, rice and snacks.

I have prepared paalak dal with tuvar dal or pigeon pea lentil. The process includes three easy steps.

Initially pressure cook lentil with paalak, then simmer and finally season it with a tempering.

Here is a key to a tasty dal. The simmering has to be done for at least eight to ten minutes.

Recipe for Paalak Dal

Ingredients for Paalak Dal

• ¾ cup tuvar dal or pigeon pea lentil
• 1 ½ cups paalak or spinach (chopped)
• ½ cup onion (chopped)
• ¼ tsp turmeric powder
• 1 tsp chilly powder
• 4 cloves garlic (crushed)
• ¼ tsp cumin seeds
• 2 green chillies (slit into two pieces)
• 1 tbsp tamarind pulp
• Salt to taste

For Tempering

• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 6 cloves garlic
• ¼ tsp asafoetida
• 2 whole red chillies (broken in two pieces)
• 1 tbsp ghee (clarified butter)

How to make

Take the dal in a pressure cooker with two cups of water. Add onions, green chillies, red chilli powder, garlic, cumin seeds, turmeric powder and chopped paalak. Pressure cook the dal until done.

Let the pressure come down.

Use a balloon whisk or hand blender to blend the cooked dal. Add one cup of water, salt and tamarind pulp to it. Blend again.

Simmer for eight to ten minutes.

Heat ghee in a small kadhai (skillet). Add crushed garlic, asafoetida, mustard seeds, cumin seeds and red chillies.

Serve with steamed rice and papadams.