The palak dal tadka is a delicious lentil soup that is an amalgamation of nutrients. Besides, dal is a versatile ingredient, which is used to make plenty of regional varieties too. One can pair it with everything and enjoy a wholesome, delicious meal. From a simple bowl of dal tadka to crispy dal pakodis, dal can be enjoyed in many ways. With the last few days of winter ahead, here is a delicious palak dal tadka recipe!
Palak dal tadka is a common dish during the winter season because of its nutritional value and deliciousness. It is a healthy soup which is made with palak and dal. The soup-like consistency of the recipe makes it a fantastic way to start a meal. A nourishing dish made with lentils, spinach, ginger, garlic, and mild spices, paired with rice, makes for a comforting plate of soul food.
Therefore, it is ideal when you are unwell, and also for those who want to kickstart their protein and iron intake. Replete with the goodness of lentils, spinach, ginger-garlic, and flavourful spices, this warm and comforting dish is sure to impress you. Simply serve it seasoned with fresh cream and a generous squeeze of lime.
Traditionally cooked, it is a mix of soaked and pressure-cooked dals and spinach with sauteed spices like cumin, garam masala, turmeric powder, chillies, ginger-garlic, and asafoetida. The spices are sautéed well before being combined with a dal and spinach paste. It is finish
Read MoreTake a pan and add ghee, soaked tovar dal, masoor dal, and yellow moong dal.
Mix well. Add degi red chilli powder, turmeric powder and asafoetida.
Mix it well on medium flame. Now, add salt to taste and water.
Cover it with the lid and cook until it’s done. Once the dal is cooked, pour the prepared tadka and mix it well.
In the same pan, add water and salt while bringing it to a boil.
Transfer it into the sauce pot and mix it well.
In a serving bowl, add prepared dal and pour the second tadka on top of it.
Garnish it with a coriander sprig and serve palak dal with rice.
Toor dal, masoor dal, moong dal, or a combination of these can be used. Better texture and nutritional value are added when mixed dals are used.
Cream is optional, yes. You can add a little extra ghee for richness, but the dal tastes just as nice without it.
Blanching is not required. Although fresh spinach can be cooked immediately with the tadka, blanching keeps the colour more vibrant.
Steamed rice, jeera rice, roti, bhakri, or even plain paratha go well with palak dal tadka.
Allow the dal to cool fully before refrigerating it in an airtight container. For up to two days, it remains fresh. Avoid repeatedly boiling and reheat over low heat, adding a little water if necessary.
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