Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic)

Neha Mathur
Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic)
271 ratings.

Lahsuni Palak Dal is a simple and quick recipe made from yellow split moong dal packed with spinach and flavored with a delicious seasoning of garlic. The lentils in the recipe provided the daily protein and the spinach adds to the vitamins and minerals making it a very wholesome and healthy recipe. The Lahsuni Palak Dal goes very well with either chapati or rice and you can serve it for either a Sunday Brunch or even a weeknight dinner.

If you like this recipe, you can also try other Dal recipes such as

  1. Gujarati Dal Recipe
  2. Amritsari Dal Recipe
  3. Dal Palak Recipe

Course: Lunch
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M

Makes:

3 Servings

Ingredients

  • 1/2 cup Yellow Moong Dal (Split)
  • 150 grams Spinach Leaves (Palak) , finely chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Cumin powder (Jeera)
  • Salt , to taste
  • 1 teaspoon Cooking oil
  • Ingredients for Garlic Tadka
  • 1 teaspoon Ghee
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 5 cloves Garlic , finely chopped

How to make Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic)

  1. To begin making the Lahsuni Palak Dal Recipe, we will first cook the dal until soft. Rinse the place the Moong Dal in the pressure cooker. Add salt and 3 cups of water, cover the pan, place the weight on and pressure cook until you hear one whistle. After the first whistle, turn the heat to low and simmer the dal for 3 to 4 minutes. After about 3 to 4 minutes, turn off the heat and allow the pressure to release naturally. The dal continues to cook under the pressure even when the heat is turned off. Once the dal is cooked, whisk it until smooth and keep aside.

  2. Our next step is to cook the spinach. Heat the ghee in a heavy bottomed saucepan on medium heat; add the chopped spinach, the turmeric powder, red chilli powder, cumin powder and salt. Saute the spinach on low to medium heat, until it is completely cooked through. 

  3. Once the spinach is cooked, stir in the cooked dal and give the Lahsuni Palak Dal a quick boil. Turn off the heat and transfer the Dal Palak to a serving bowl.

  4. Heat ghee in a small pan; add the cumin seeds and the garlic. Saute until the garlic turns lightly brown and the aromas are coming through.

  5. Pour the Garlic (Lahsun) Tadka over the Dal Palak and serve. Serve the Lahsuni Palak Dal along with phulka or steamed rice.

Neha Mathur

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Last Modified On Thursday, 05 January 2017 12:13
     
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