Palak Chana Dal Recipe - Healthy Spinach Gram Dal Recipe
Palak Dal is a healthy and simple dal with the goodness of spinach which can be served for your everyday meals or can be packed for your Lunch Box. Serve it with Phulka, Raita and a Salad of your choice.
Filled with the goodness of Spinach, this Palak Dal is perfect for your weekdays.
Dal is always healthy to eat but sometimes it becomes boring when you make the same again and again. But with this recipe we can make it more healthier and tastier by adding vibrant green spinach, which will make it interesting and add on health benefits.
With few simple ingredients, we can make it at home easily and it can be served with roti, paratha, rice during lunch time or dinner.
Serve Palak Dal along with Bharli Bhendi, Boondi Raita and Phulka for an everyday meal. You can also pack this dal for your Lunch Box.
If you like this Palak Chana Dal Recipe, you can also try other Dal recipes for your everyday meals:
20 M
30 M
50 M
4-5 Servings
Ingredients
- 1 cup Chana dal (Bengal Gram Dal) , soaked in water for about 20 minutes
- 200 grams Spinach Leaves (Palak) , washed and chopped
- 3 cups Water
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste For tadka:
- 2 tablespoons Ghee
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dry Red Chillies
- 1 tablespoon Ginger Garlic Paste
- 1 Onion , chopped
- 2 Green Chillies , chopped
- 1 Tomato , chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Cumin powder (Jeera)
- Salt , to taste
How to make Palak Chana Dal Recipe - Healthy Spinach Gram Dal Recipe
To begin making the Palak Chana Dal recipe, pressure cook the soaked chana dal with 3 cups of water, salt and turmeric powder for 5 to 6 whistles and turn off the heat. Allow the pressure to release naturally.
Add the palak (spinach leaves) along with 2 tablespoons of water, salt into a pressure cooker and cook for 1 whistle. Turn off the heat and release the pressure immediately to retain the green color of the spinach.
Heat ghee in a heavy bottomed pan and add cumin seeds. Once cumin seeds start to crackle, add asafoetida.
After 30 seconds, add dry red chillies and saute for few seconds.
Next add ginger garlic paste and saute for a few seconds.
Now, add chopped onions and green chillies, saute it until onion turns to golden brown in colour.
Add chopped tomato and cook them until they become soft.
Add turmeric powder, red chilli powder, cumin powder and salt to taste but remember we have already added salt while boiling dal and spinach.
Mix all dry spices with tomato onion mixture and cook it on medium heat for 1-2 minutes until mixture starts releasing ghee.This will take about 3 to 4 minutes.
After 3 to 4 minutes, add the cooked chana dal and palak (spinach leaves), mix everything well.
Cook the Palak Chana Dal for next 4 to 5 minutes on low heat and turn off the heat. Check the salt and spices and adjust according to taste. Transfer the Palak Chana Dal to a serving bowl and serve hot.
Serve Palak Chana Dal along with Bharli Bhendi, Boondi Raita and Phulka for an everyday meal. You can also pack this dal for your Lunch Box.
