Palak Daal ~ Spinach Lentil Gravy

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Galloping towards the fag end of the precious month… and not feeling good at all! 🙁 Alhamdulillah, we are having a lovely time with my parents and InShaAllah, tonight my sister and her boy will join us, so we are all excited about the few weeks that are coming up. Time with family is always welcome and especially, when you have festivities coming around… Even the hot summers don’t seem to affect the spirit, isn’t it? 🙂

I totally love lentils. For me, it is a totally comfort meal. Normally, in Malabar cooking, the use of lentil is very minimal, like using it in masala vada or in this aubergine curry. Umma doesn’t like much of daal, so she used to hardly make them at home but once I was in charge of the kitchen, I started cooking it at least a week – yeah, I know my Northy friends would feel, “seriously?” 🙂 I am slowly trying to convert the folks into loving daal, so that it would make my life easier as well. 😉 This is one of the recent lentil dishes I have fallen in love with – thankfully nobody minds the green floating since the taste is nicely masked and the heavy tempering just adds to the dish so well! Before going off to this recipe, some lentil curries on the blog, in case you are interested… 🙂

Masoor Dal Curry

Punjabi Dal Fry

Microwave Dal Fry

Carrot Dal ~ No Onion/ No Garlic

Kerala Style Parippu Curry

Dal Coconut Milk Curry

No oil Mixed Daal Curry

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Palak Daal

Course Curries

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Rafeeda

Ingredients

• 3/4 cup masoor lentil
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tbsp coconut oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 green chilies minced
• 1 tsp ginger garlic paste
• 1 onion minced
• 1 bunch spinach chopped thinly
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1 tsp kasuri methi

Instructions

• Pressure cook the lentil in sufficient water with turmeric and salt.
• In a saucepan, heat oil. Crackle the cumin and mustard seeds.
• Add the green chillies and ginger garlic paste and saute till a nice aroma comes.
• Add the onions and saute till wilted. Sprinkle little salt.
• Add in the spinach and masala powders and saute till the spinach looks wilted.
• Add the cooked lentil into the sauteed masala and keep on simmer for five minutes on closed lid.
• Add the kasuri methi and give a final mix. Adjust seasoning.
• Serve warm with rice or rotis.

Notes

You can use any daal of your choice instead of masoor - my preference would be chana dal and moong daal. 🙂