Daal Paalak is an easy and nutritious recipe of spinach with pigeon pea lentils. This traditional delicious, healthy and protein rich Daal Paalak is just one in many ways pigeon pea lentils are consumed in India. However, Daal Paalak tastes very good along with Raagi Oonda (Finger Millet). Link to Raagi Oonda (Finger Millet) recipe is available at the end of this video.
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- Fresh Paalak (Spinach) Leaves – 2 big bunch. Cleaned under running water.
- Onion – 2 large size. Finely chopped.
- Tomato – 3 small size. Roughly chopped.
- Imli (Tamarind) Pulp – Half cup.
- Gur (Jaggery) powder – 1 tsp.
- Hing (Asafoetida) powder – Half tsp.
- Garam Masala powder – Half tsp.
- Jeera (Cumin seed) powder – 1 tsp.
- Ghee (Clarified Butter) – 4 to 5 tbs.
- Lassun (Garlic) – 20 cloves.
- Adrak (Ginger) – One inch. Roughly chopped.
- Hari Mirchi (Green Chili) – 6 to 7 medium size. Roughly chopped.
- Methi (Fenugreek) seeds – Half tsp.
- Dhaniya (Coriander) powder – 2 tbs.
- Salt to taste.
- Jeera (Cumin) seeds – 1 tsp.
- Rai (Mustard seeds) – 1 tsp.
- Red Chili Flakes – Half tsp.
- Kadipatta (Fresh Curry Leaves) – 1 to 18 leaves.
- Fresh Haldi (Turmeric) – 1 inch. Roughly chopped. If you don’t have fresh haldi, you can use Half tsp of haldi powder.
- Tuvar Daal (Pigeon Peas) – One cup. Cleaned/Washed under running water. Soak in water overnight.
- Lassun (Garlic) – 3 cloves. Finely chopped. To be used for Tadka (Tempering).
- Take a Pressure Cooker and add one liter of water. Heat it up.
- Add soaked Tuvar Daal, tomato, adrak, fresh haldi, hari Mirchi, lassun, half tsp of salt in to the pressure cooker. Cover the pressure cooker with its lid. Cook these ingredients in the pressure cooker for at least 4 to 6 whistles. Then turn off the heat.
- Allow the pressure cooker to cool down. Don’t try to open the pressure cooker lid when the cooker is hot.
- Once the pressure cooker has cooled down, remove the cooker whistle to release inside pressure if any. Check whether Daal has cooked or not.
- In the same pressure cooker having hot water and cooked Daal along with other ingredients, Add fresh Paalak leaves and mix it well. We need to Blanch the Paalak leaves.
- Turn ON the heat and blanch the Paalak leaves for at least 4 minutes on high flame. Then turn off the heat and allow all the ingredients inside the pressure cooker to cool down.
- Use a Blender and blend all the pressure cooker ingredients into a paste. Keep it aside.
- Take a large Kadai. Add Ghee (keep 1 tsp ghee aside for tadka / tempering) into the kadai and heat it up.
- Once the ghee is hot, add rai, jeera seeds, methi seeds and allow it to crackly.
- Add finely chopped onions, kadipatta and hing powder in to the kadai. Mix it will. Half way through add the red chili flakes and mix them well.
- Fry the onions until it becomes translucent on high flame. Keep stirring it to prevent it from burning.
- Add garam masala powder, jeera powder, dhaniya powder and salt to taste. Mix it well. Fry the masala powders for around 2 minutes on medium heat.
- Add Daal & Paalak puree / paste from the pressure cooker in to the Kadai and mix it well. Cover it with a lid and cook it for 10 to 12 minutes on medium flame.
- Add Gur powder and Imli pulp in to the kadai. Mix it well. Again cover it with a lid and cook Daal Paalak on Low heat for 5 to 8 minutes.
- Turn off the Heat. Daal Paalak it ready.
- Serve the Daal Paalak in a serving bowl.
- To prepare Tadka (Tempering), take a flat pan and add remaining ghee to it. Heat up the ghee.
- Once ghee is hot, add finely chopped lassun in to hot ghee and stir it well for few seconds on medium heat. Then turn off the heat.
- Add this Tadka on top of the Daal Paalak in serving bowl.
- Serve Healthy and Delicious Daal Paalak along with Raagi Oonda.
- Happy Eating.