How to make palakchi dal – palak katli recipe # Maharashtrian style spinach lentil sidedish for rice

   A Maharahtrian friend gave me this recipe recently and I have already made this thrice with some slight variations each time which I have mentioned in the notes below. It really goes well with rice.

Its very easy to make and does not require any other side dish as it is a whole meal itself. Its so nutritious for the kids too. I love the combination of various flavours in this dal. Do try and give your feedback.

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How to make palakchi dal - palak katli recipe # Maharashtrian style spinach lentil sidedish for rice Yum

Course
side dish
Cuisine indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Course side dish
Cuisine indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Soak the dal in water for around 30 minutes.
  2. Separate the leaves from the stalks and clean the leaves nicely.
  3. Chop the leaves finely.
  4. Combine the dal and leaves in a vessel.
  5. Place the vessel in a pressure cooker and cook till the leaves and dal is well cooked.
  6. Heat oil in a pan.
  7. Add the mustard seeds.
  8. When it crackles, add the cumin seeds.
  9. Add the curry leaves, ginger garlic paste and onion.
  10. Saute till the onions turn transclucent.
  11. Add the tomatoes. Mix well.
  12. Add all the spice powders(mentioned in the ingredient list).
  13. Mix and cook till the tomatoes are soft and well cooked.
  14. Remove the pressure cooked dal and palak.
  15. Mix well with a spoon or whisk till well combined.
  16. Add the dal palak mixture to the cooking onion tomato mixture.
  17. Add the bits of kokum in the dal.
  18. Dilute with water only if dal is too thick.
  19. Boil for another 5-7 minutes.
  20. Remove from flame.
  21. This dal goes well with rice, but you can serve with some hot chapatis too.
  22. Notes-
  23. I have tried this with channa dal too. It tastes nice, but the channa dal does not turn mushy or too soft like tuvar dal. My friend makes with mung dal.
  24. If you don't have kokum, then use little tamarind pulp.
  25. I have tried the recipe with Chinese spinach available at the local supermarket. It tastes nice. So in case you don't get palak, try with the spinach variety you have.
  26. You can add finely chopped green chillies too.
  27. Update- According to my friend, you can also avoid onions and tomatoes and just give a tadka /tempering of mustard, cumin seeds and ginger garlic paste and green chillies. Add the other spices and kokum and boil.
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6 Comments

  1. Healthy and tasty daal. Perfect with rice.Thanks for sharing.

     
  2. Nvr hrd of this recipe… Hope it is very healthy….

     
  3. Hari Chandana P

    Very healthy and delicious dal.. looks too good.. lovely images too 🙂

     
  4. Manjula Bharath

    A very delicious and flavorful dal there 🙂 love the pictorials 🙂

     
  5. Shama Nagarajan

    comfort and yummy dal sowmya

     
  6. Lovely!!! I can have this bowl anytime of the day… :)Send your entries to an event with a giveaway @ cookingwithsj.com/pizza-zone/

     

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