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.
|Preparation Time:||30 minutes|
|Fresh spinach leaves||1/2 Kg|
|Yellow Moong Dal||1/4 cup|
|Red Onion||2 medium|
|Grated Ginger||2 tbsp|
|Cumin Seeds||1 tsp|
|Asafoetida powder||A pinch|
|Chili powder||1/2 tsp|
|Butter or ghee (clarified butter)||2 tbsp|
- Wash all the leaves thoroughly and put them in a pressure cooker.
- Wash green chillies and turnips. Peel the turnips and chop them roughly.
- Wash the dal and add to the cooker.
- Add grated ginger, roughly chopped tomatoes, roughly chopped onions, green chillies, turnips and salt to the cooker.
- Cover the cooker and 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 butter in a small pan. Add cumin seeds and a pinch of asafoetida. Wait for cumin seeds to puff up. Add red chili powder and mix. Spread it on spinach curry immediately.
- Serve 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 it. Also turnips give saag a very smooth finish.
- 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.