A wholesome and comforting lentil curry made with tender spinach leaves. This nutritious North Indian dish combines protein-rich dal with iron-packed palak for a simple, flavorful meal.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Dal Palak, Steamed Basmati Rice and Onion Salad
Creamy, iron-boosting Palak Dal with fluffy rice – a protein-packed, gut-friendly comfort meal that's delicious!
This hyderabadi dish is perfect for dinner. With 600 calories and 18.419999999999998g of protein per serving, it's a low-fat option for your meal plan.
12gfat
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
3 cup Water (For cooking the dal, plus more if needed)
1 tbsp Ghee (For final tempering)
2 pcs Dried Red Chillies (Broken in half)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Cook the Dal
Rinse the toor dal under running water until the water runs clear. Soak it in warm water for at least 30 minutes. This is part of the prep time.
Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and 1 teaspoon of salt.
Secure the lid and pressure cook on medium heat for 3-4 whistles (about 15 minutes), or until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Masala Base
While the dal cooks, heat vegetable oil in a separate pan or kadai over medium heat. Add the cumin seeds and allow them to splutter.
Add the hing and sauté for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic (4 cloves), grated ginger, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes until they turn soft and pulpy.
Add the red chilli powder, coriander powder, and the remaining 1/4 teaspoon of salt. Mix well and cook the masala for 2-3 minutes until oil begins to separate from the sides.
3
Combine Dal and Spinach
Add the chopped spinach to the prepared masala. Sauté for 2-3 minutes until the spinach wilts completely.
Once the pressure has released from the cooker, open it and gently whisk or mash the cooked dal to achieve a creamy consistency.
Pour the cooked dal into the pan with the spinach masala. Stir everything together until well combined.
If the dal seems too thick, add 1/2 to 1 cup of hot water to adjust the consistency. Bring the mixture to a gentle simmer.
Let it simmer on low heat for 5-7 minutes, allowing the flavors to meld together. Stir occasionally.
Stir in the garam masala and turn off the heat.
4
Prepare the Final Tempering (Tadka)
In a small tadka pan or skillet, heat the ghee over medium heat.
Once the ghee is hot, add the sliced garlic (2 cloves) and broken dried red chillies.
Fry for about 1-2 minutes, stirring constantly, until the garlic turns golden brown. Be careful not to burn it.
Immediately pour this sizzling tempering over the prepared dal palak. You should hear a satisfying sizzle.
5
Garnish and Serve
Gently stir the tempering into the dal.
Stir in the fresh lemon juice just before serving to brighten the flavors.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
