Dal Palak Saag is a quick way to make a healthy curry. It has all the protein from dal and all the vitamins from the palak and it’s really easy to make.
|Fresh palak (spinach leaves)
|Yellow moong dal
|Turnip (Shalgam) or Broccoli
|Jeera (cumin seeds)
|Red chilli powder (lal mirch)
|Butter or ghee (clarified butter)
- Wash all the palak leaves thoroughly and put them in a pressure cooker with 1 cup water.
- Peel the turnips (or broccoli) and chop them roughly. Wash and add to the cooker.
- Wash dal and add to the cooker.
- Add grated ginger, roughly chopped tomatoes, roughly chopped onions, green chillies, and salt to the cooker.
- Cover the cooker cook. Reduce the heat when it whistles. Let it cook for 5 more minutes and then turn off the heat.
- Wait till the steam dies down and then open the cooker. Once it’s cool enough to handle, blend it coarsely in a blender. Keep it aside.
- Prepare the tempering: Heat 1 tbsp ghee or butter in a small pan. Add jeera seeds and a pinch of heeng. Wait for jeera seeds to puff up. Add red chili powder and mix. Spread it on spinach curry immediately and cover it to lock the flavors in. Dal Palak Saag is ready.
- Alternatively if you have time, you can also prepare the tempering with Chopped onions, chopped tomatoes, jeera and red chili powder. Once the tempering is ready, mix it in saag and cook for 5 minutes.
- Serve it hot with flat bread, Raita and Peas with Cheese.
- Make sure that you wash the greens thoroughly because they often contain a lot of dirt.
- If you are using butter, add a few drops of oil while heating the butter otherwise butter starts to burn.
- Spinach has an inherent bitterness and that’s why we add dal and turnips to compensate for it. Also turnips give saag a little body.
- Tempering is a must for this saag. Don’t try to reduce the quantity of ghee in the tempering. It won’t taste good without the proper amount of ghee.