Palak Masoor Dal (Healthy Heart) Video by Tarla Dalal

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A fragrant spinach and lentil preparation made without the use of any calorie-laden ingredients. Enjoy this dal with phulkas or parathas made on a non-stick pan by only brushing the parathas with oil and not adding extra oil to cook them. Do remember not to overcook this dal as the spinach tends to discolour.

Recipe Description for Palak Masoor Dal

Soaking Time: 1 hour
Preparation Time: 10 mins
Cooking Time: 18 mins
Makes 4 servings
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Ingredients

For Palak Masoor Dal
1 cup chopped spinach (palak)
1/2 cup masoor (split red lentil) dal
1 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1 tsp oil
1 tsp cumin seeds (jeera)
3 cardamoms (elaichi)
a pinch of asafoetida (hing)
3 whole dry kashmiri red chillies , broken into pieces
5 to 6 curry leaves (kadi patta)
1 tsp finely chopped garlic (lehsun)
1 tbsp tamarind (imli) pulp
salt to taste

Method

For palak masoor dal

To make {span class="bold1"}palak masoor dal{/span}, wash and soak the masoor dal in enough water for an hour. Drain and discard the water.
Combine the masoor dal, ginger-green chilli paste, turmeric powder and 2 cups of water in a pressure cooker and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Heat the oil in a deep non-stick pan, add the cumin seeds and the cardamom.
When the seeds crackle, add the asafetida, dry red chillies, curry leaves and garlic and sauté on a medium flame for a few seconds.
Add the cooked dal mixture, tamarind pulp, 1 cup of water, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve the {span class="bold1"}palak masoor dal{/span} hot.

See step by step images of Palak Masoor Dal Recipe

RECIPE SOURCE : Healthy Heart Cookbook