How to make Dal Palak
- Clean and rinse dal 3 times in plain water and drain.
- Add dal, water and turmeric powder to a pressure cooker and stir and cover with lid. Let dal cook on a medium flame for about 15 minutes (7-8 whistle counts).
- When pressures settles down, check dal to see whether it is cooked through. Remove from flame
- Mash dal coarsely with a wooden spoon and keep aside.
- Add ghee to a pan and heat on a medium flame.
- Add cumin and temper until fragrant and light brown. Keep an eye on them and avoid burning them.
- Add onions and sauté until translucent. Avoid browning the onions.
- Add ginger, garlic and green chilli to the pan and fry until raw smell of garlic disappears.
- Add asafoetida, coriander powder, and red chilli powder; stir and add tomatoes.
- Add dry fenugreek to the gravy and cook until tomatoes have softened and released oil.
- Add spinach and mix well and cook until spinach has wilted.
- Add mashed dal, ½ cup water and salt. Simmer for another 5-6 minutes or until desired consistency is reached. Remove from flame.
- Sprinkle garam masala and lemon juice on top and serve hot.
- Dal or lentils have been consumed by humans since the Neolithic times (last stage of Stone Age).
- In Judaic beliefs lentils are believed to be representative of the circle of life, because of their round shape, and are hence considered as a food for mourners.
- Queen Marie Leszczynska, wife of King Louis the XV, made lentils so fashionable that they were called as the queen’s lentils.
- During the 1930s in the U.S., there was a 33% boost in domestic spinach consumption, despite the depression era, due the fame of Popeye the Sailor Man cartoon.
- In the Medieval times, artists used to extract the green pigments form spinach to make green paint/ink.