I wish you all a very happy Diwali. I hope you all having fun celebrating Diwali with family and friends. I am sure you all gulped lots of desserts just like me :).To balance that, I am bringing a simple, healthy Dal with palak with full of flavors.



I am trying to be healthy and cut down desserts and get back to pre-pregnancy weight. But when it comes to festivals, I cannot resist my self eating desserts and all special foods ;). This time My little munchkin made our Diwali more bright and colorful. It is Iha's first Diwali. I am so happy dressing her up and clicking her pics. Festival is full of happiness. I am enjoying it.

Usually, we visit mom place during Diwali. But since Iha is only 7 months, we thought to celebrate here itself. But mom, dad is here with us. What more can I ask for Diwali :). Mom made a lot of special food for Diwali. But I always love to have simple dal rice ya rasam rice at the end to balance all flavors. This time we made dal with the addition of palak/spinach with a smoky flavor. It was just awesome. All loved it. A must-try dish for any special day. It is a simple dish with full of flavors. Do try and let me know how much you liked it.

Dal Palak Recipe | How to make Lentils with Spinach

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Prep time: 15 min Cook time: 25 min Total time: 40 min
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By: Ashwini Nayak
Published:2016-11-01
Delicious, Healthy Lentil Curry cooked with Spinach, Tomato, and Indian Spices.

Serves: 3-4

Ingredients:
Pressure cook:
1/2 Cup Toor Dal / Pigeon Pea lentils
1.5 Cup Water
1/4 tsp Turmeric Powder
Pinch of Salt 

1.5 Tbsp Ghee/Oil
1/2 tsp Cumin Seeds
1/2 inch Ginger
3-4 Garlic Cloves
1 Green Chilly chopped
1 Onion (small) sliced lengthwise
1 Tomato chopped
1/4 tsp Red Chilly Powder
1/2 tsp Coriander Powder
1/4 tsp Garam Masala
1 Cup Spinach/Palak chopped
1 Tbsp Tamarind Juice
3/4 Cup Water
Salt to taste

Tempering:
1/2 Tbsp Ghee
1/4 tsp Mustard Seeds
4-5 Garlic Cloves
Pinch of Asafoetida
1 Red Chilly

Smoky Flavour [Optional]
1 small Charcoal Piece
1/2 tsp Oil


Directions:

1.Pressure cook the dal with water and turmeric powder and a pinch of salt for about 8 whistles. Let it cool down.
2.Heat Ghee in Kadai. When it is hot add Cumin seeds and saute till it turns brown.
3.Add Ginger,Garlic, Green Chilly, and saute till garlic turns golden brown.
4.Now add Onion and saute till onion turns brown.
5.Add tomato and spices [Red Chilly Powder, Coriander Powder, Garam Masala] and mix well and cook till tomato becomes soft and mushy.
6.Now add Spinach/Palak and saute till leaves wilts and gets cooked.
7.Finally mash the pressure cooked dal and add it to Kadai along with Tamarind Juice, Salt and water and cook for 5 minutes and turn off.

1.Keep the charcoal on flame and let it burn evenly all sides and become red.
2.Take the charcoal in a small bowl or a big spoon and put oil on top of it.
3.Immediately keep this bowl/spoon on top of dal and keep covered for about 2 minutes.
4.Remove the charcoal and keep Kadai covered to infuse the smoky flavor.

Before serving add the tempering.

1.Heat Ghee in small pan. Add mustard seeds. When it splutters add garlic cloves and saute till it turns golden brown.
2.Add Asafoetida and Red Chilly and saute till it leaves its aroma.
3.Pour this tempering over dal.
4.Enjoy with hot steamed rice.

Note.
1.Amount of water can be adjusted according to the desired thickness of the dal.
2.Giving a smoky flavor is optional.

Do try and share your experience by comments here or my Facebook page
https://www.facebook.com/bowloffoodwithash
I would love to hear from you all :)
Happy Cooking....
Ashwini