Methi Palak Dal is a delicious combination of greens and lentils which come together to create magic! A super comfort food option!
Everyone has a comfort food, isn’t it? The food you crave when you have nothing else to do and when you are feeling a bit down, or when may be your mood is not great or may be the health is not the best! For N, its rasam-rice and for me its dal roti! Seriously when nothing works, dal-roti does magic for me. This methi palak dal is a favorite for me!
I love experimenting with dal, mixing various dals together, adding some veggies to it. The variations give dal a face lift and make it an all new dish which is yummy and healthy too.
So when after marriage I first made this dal which is the favorite of my mil too, I fell in love with it. A dal which has all my favorite elements – dal, methi and palak. But unfortunately toor dal doesn’t suit me too much these days. It gives me terrible gas so I came up with my own version of this dal which now everyone in the house enjoys totally.
I think I have loads of dal recipes on the blog and it is mainly because I do love dals. I usually have some dal or the other cooked in my fridge. So all it takes for me is to quickly decide what vegetables I want to put in my dal and then make some delicious dal from it.
Dal is such an integral part of our Indian diet. I think it is mainly because loads of Indians don’t eat non-vegetarian food. This means that dal helped to provide the proteins necessary for the body. Of course, for me, dal is an integral part of my diet. And greens, of course, are so essential any way. So if you are looking for a really healthy recipe, definitely try this dal.
Comfort Food - Post 25
- 1 cup channa dal (use toor dal if you want to)
- 2 bunches methi fresh (fengureek)
- 3 bunches palak fresh (spinach)
- 8 - 10 shallots or baby onions
- 1 tomato large chopped
- 1 tsp urad dal
- 1 tsp channa dal
- 1/2 tsp mustard seeds
- 1/2 tsp jeera seeds
- 2 - 3 green chillies
- 2 - 3 chillies dry (red)
- 1 tamarind medium sized ball
- 7 - 8 curry leaves
- 1 tsp sambhar powder optional
- 1 tsp corriander powder
- 1/2 tsp garam masala powder
- 1 tsp turmeric
- Wash and chop methi and palak leaves finely.
- Boil together with dal, chopped tomato, slit green chillies, salt and turmeric in a pressure cooker.
- Let the steam escape.
- Soak tamarind in warm water.
- Heat oil in a pan and add mustard jeera seeds to it.
- After they turn brown and start spluttering add the urad dal, channa dal, curry leaves and dry red chillies.
- Fry for 2-3 minutes till the dal browns a little.
- Add onions to the same and fry them till golden brown.
- Add all dry masalas, fry for another minute.
- Add the dal, mash a bit along with the tamarind water.
- Let it simmer for about 5 minutes or so.
- Serve hot with rotis or rice