Lasuni Palak Dal
Spinach has Vitamin K and all other nutrients that builds the body with a high tolerance to many sicknesses and parasites. It is a great source of immunity and keeps children safe from many health issues. Coming to Garlic (lasun), it protects against free radicals and prevents damage to the DNA. Zinc in garlic promotes immunity. Vitamin C helps to fight off infections. It is very beneficial against eye and ear infections as it has antimicrobial properties.
Ingredients
- ½ cup Yellow Moong Dal (Split)
- 150 grams Spinach Leaves (Palak) , finely chopped
- ½ tsp Turmeric powder (Haldi)
- ½ tsp Red Chilli powder
- 1 tsp Cumin powder (Jeera)
- 1 tbsp Sunflower oil
- To taste Salt
- For Garlic (Lasun) Tadka:
- 1 tsp Ghee
- ½ tsp Cumin seeds (Jeera)
- 5 cloves Garlic , finely chopped
Instructions
- To begin making the recipe, we will first cook the dal until soft. Rinse & place the Moong Dal in the pressure cooker. Add salt and 3 cups of water, place the weight on and pressure cook until you hear one whistle. After the first whistle, turn the flame to low and simmer the dal for 3 to 4 minutes.
- After about 3 to 4 minutes, turn off the flame and allow the pressure to release naturally. The dal continues to cook under the pressure even when the flame is turned off. Once the dal is cooked, whisk it until smooth and keep aside.
- 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.
- Once the spinach is cooked, stir in the cooked dal and give the Lasuni Palak Dal a quick boil. Turn off the flame and transfer the Dal Palak to a serving bowl.
- 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.
- Pour the Garlic (Lasun) Tadka over the Dal Palak and serve.
Notes
Serving Tip: Serve the Lasuni Palak Dal along with phulka, paratha or steamed rice.
