Garlic Spinach Dal (Lehsooni Palak Dal): A Simple & Flavorful Indian Recipe
40 minutes
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About Garlic Spinach Dal (Lehsooni Palak Dal): A Simple & Flavorful Indian Recipe
Lehsooni Palak Dal, or Garlic Spinach Dal, is a delightful and nutritious Indian lentil dish bursting with flavor. This easy recipe combines the hearty goodness of toor dal (split pigeon peas) with the vibrant freshness of spinach and the aromatic punch of garlic. It's a perfect weeknight meal, ready in under 30 minutes!Packed with protein and fiber, this vegetarian dish is both satisfying and healthy. The subtle garlicky notes and creamy texture make it a comforting and delicious choice for lunch or dinner. Serve it with rice, roti, or naan for a complete and balanced meal.This recipe is a family favorite, perfect for those looking for a quick and healthy vegetarian option that's full of traditional Indian flavors. Let's get cooking!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Dal
- 1 cup Pigeon Pea also known as arhar dal, split pigeon peas
- 500 gm Spinach fresh, chopped. also known as palak
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 4 Tomatoes medium-sized, chopped
- 1 tsp Turmeric Powder haldi
- 1.5 tsp Salt or to taste
- 4 cups Water
For the Tempering
- 2 tbsp Refined Oil
- 5 pod Garlic finely chopped
- 1 tsp Mustard Seeds rai
- 1 pinch Asafoetida hing
- 0.5 tsp Chili Powder red
- 2 tbsp Coriander fresh, chopped (optional, for garnish)
Instructions
Prepare the Dal
- Wash the toor dal thoroughly and drain well. In a pressure cooker, combine the dal, chopped spinach, tomatoes, ginger-garlic paste, turmeric powder, salt, and 4 cups of water. Pressure cook for 5-6 whistles or until the dal is cooked through. Once cooked, stir well to ensure the dal is smooth.
Make the Tempering
- Heat the oil or ghee in a small pan over medium heat. Add the asafoetida and mustard seeds. Once the seeds begin to splutter, add the finely chopped garlic and red chili powder. Sauté until the garlic is golden brown.
Combine and Serve
- Pour the tempering over the cooked dal. Gently stir to combine. Close the lid for a minute to allow the flavors to meld. Garnish with fresh cilantro (optional) and serve hot with roti, rice, or naan.
Recipe Notes
Expert Tips for the Best Lehsooni Palak Dal
- For a richer flavor, use ghee instead of oil for the tempering.
- If you prefer a smoother dal, you can blend it briefly with an immersion blender after cooking.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- Adding a squeeze of lemon juice at the end brightens the flavors and adds a delightful tang.
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Recipe Nutrition
Calories: 360kcalCarbohydrates: 49gProtein: 21gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1140mgFiber: 14gSugar: 4g
Saba Shaikh
Articles: 176
4 Comments
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Looks so mouthwatering! Thanks for sharing.
This looks so good! Appreciate the share.
This looks so inviting! I’m eager to try it.
Absolutely mouthwatering! Great share.