Palak Chana Dal Recipe
Recipe Video. Palak Chana Dal is a healthy, wholesome, gluten-free Indian style chana dal with spinach. Learn how to make dal palak in a few simple steps.
- 1 Cup Chana Dal (Bengal Gram)
- 1 green chili, sliced
- 1 tablespoon grated ginger
- 1 inch cinnamon stick
- 1 star anise
- Salt to taste
- 2 tablespoon ghee
- 2 whole dry red chilies
- 1 teaspoon cumin seeds (jeera)
- 1 Cup finely chopped onion
- 2 Cup finely chopped spinach
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
Pressure Cook Dal:
Clean, wash and soak the chana dal in water for 10 - 15 minutes. After 15 minutes, drain water from the soaked dal.
Transfer chana dal to a pressure cooker along with ginger, green chili, cinnamon stick, star anise, salt and 2 cups of water. Stir to mix and close the lid of the pressure cooker.
Pressure cook the dal over low heat till it is soft or al-dente but not mushy. This usually takes 10 minutes. Allow the steam to release naturally from the pressure cooker. Open the lid and check the lentil for doneness.
Heat ghee in a heavy bottom pan.
Add the cumin seeds and dry red chilies. Saute for 10 seconds.
Next, add the chopped onion and fry till they turn light brown.
Add the chopped spinach and spices. Stir to combine and cook for 1 - 2 minutes or till the leaves become soft.
Now add the pressure cooked dal and mix nicely. Cove and cook the day for 5 minutes over low heat.
Serve Palak Chana Dal warm with chapati and mint raita.
Can I Make Dal Palak Vegan?
To make vegan dal palak, all you need to skip ghee for tempering the dal. Substitute ghee with any other vegan cooking oil or coconut oil. Once the ghee is skipped, this dal palak is a 100% vegan curry.
Can I Make Dal Palak in Instant Pot?
Press the sauté button. Add the ghee, and allow it to heat up for a minute. Add the cumin seeds, red chili, onion to the pot. Once they turn brown, add the dal, ginger, and green chili. Stir-fry for 30 seconds, and spices. Give everything a quick stir, then add the water and lentils. Secure the lid, close the pressure valve, and cook for 10 minutes at low pressure. Stir in the spinach leaves. Once the leaves begin to wilt serve with a spoonful of ghee on top.
Calories: 247kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 69mg | Potassium: 183mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1703IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 3mg