Comforting Urad Palak Dal Recipe: A Nutritious Spinach and Lentil Delight

Introduction: 

Urad Palak Dal, also known as Dal Palak, is a delectable Indian lentil dish infused with the goodness of spinach. This wholesome recipe combines protein-rich urad dal (black gram lentils) with vibrant spinach leaves, creating a nutritious and flavorful meal. Whether served with rice or roti, this dish never fails to satisfy the taste buds while providing a wholesome dose of essential nutrients. Let's dive into the simple yet satisfying recipe that promises to bring warmth and comfort to your table.

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Ingredients:

1 cup urad dal (split black gram lentils), rinsed and soaked for 30 minutes

2 cups fresh spinach leaves, washed and finely chopped

1 large onion, finely chopped

2 tomatoes, finely chopped

2-3 green chilies, finely chopped

4-5 cloves garlic, minced

1-inch ginger, grated

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon red chili powder (adjust to taste)

Salt to taste

2 tablespoons cooking oil or ghee

Fresh cilantro leaves for garnish

Lemon wedges for serving (optional)

Instructions:

Cooking Lentils: 

In a pressure cooker or a large pot, add the soaked urad dal along with 3 cups of water. Add a pinch of salt and pressure cook for 4-5 whistles or until the dal is soft and cooked through. Alternatively, if using a pot, cook until the dal is soft and tender, adding more water if necessary.

Preparing Spinach: 

While the dal is cooking, heat oil or ghee in a separate pan over medium heat. Add cumin seeds and let them splutter. Then, add minced garlic and grated ginger. Sauté for a minute until fragrant.

Sautéing Aromatics: 

Add chopped onions and green chilies to the pan. Sauté until onions turn translucent and lightly golden brown.

Adding Tomatoes and Spices: 

Add chopped tomatoes to the pan and cook until they turn mushy and the oil starts to separate. Then, add turmeric powder, coriander powder, and red chili powder. Mix well and cook for another couple of minutes.

Incorporating Spinach: 

Once the tomatoes are cooked and spices are fragrant, add the finely chopped spinach to the pan. Stir well and cook until the spinach wilts down and blends with the onion-tomato mixture.

Combining Dal and Spinach: 

Once the dal is cooked, open the pressure cooker or pot. Mash the dal slightly using the back of a spoon or a potato masher. Then, transfer the cooked spinach mixture into the dal. Mix well to combine.

Adjusting Consistency and Seasoning: 

If the dal seems too thick, add some water to adjust the consistency according to your preference. Season with salt as needed. Let the dal simmer for a few minutes to allow the flavors to meld together.

Garnishing and Serving: 

Garnish the Urad Palak Dal with fresh cilantro leaves. Serve hot with steamed rice, roti, or naan. Squeeze some lemon juice on top for an extra burst of flavor if desired.

Enjoy the comforting and nutritious Urad Palak Dal as a wholesome meal that's sure to please your palate and nourish your body!

Tips:

For a creamier texture, you can blend a portion of the cooked dal before adding the spinach mixture.

Adjust the spice levels according to your preference.

Feel free to add a dollop of butter or cream for added richness.

This dish tastes even better the next day as the flavors intensify upon reheating.