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Explore Dal Palak Recipe | पालक दाल | Chef Sanjyot Keer with 1,117,275 views, 17,757 likes, and 277 comments. Experience the impact of this video content that has captured audience attention.

Full recipe for Dal palak Prep time: 30 mins Cooking time: 30 mins Serves: 6 Ingredients: • Spinach 250 gm (washed &pat dried) • Water (for blanching) • Salt to taste • Chana dal ½ cup (washed thoroughly) • Water (to soak) • Tur dal ½ cup • Masoor dal ½ cup • Salt to taste • Turmeric ½ tsp • Water 1 litre • Ghee 2 tbsp • Cumin seeds 1 tsp (jeera) • Asafoetida ½ tsp (hing) • Garlic 1 tbsp (chopped) • Ginger 1 tsp (chopped) • Green chillies 2-3 no. (chopped) • Onion 2 medium sized (chopped) • Turmeric ½ tsp • Coriander powder 1 tbsp • Red chilli powder 1 tsp • Tomatoes 2 medium sized (chopped) • Salt to taste • Lemon juice 1 tsp • Garam masala 1 tsp • Fresh coriander 2 tbsp (chopped) Method: • Stack all the spinach leaves, roll and slice finely • Add all the leaves to a boiling water, and blanch them for a minute. Refresh in ice cold water immediately. • Soak the chana dal in water for half an hour. • Strain the water and add the soaked chana dal. • In a pressure cooker add all the lentils along with salt, turmeric and water, pressure cook on medium flame for 3-4 whistles. • After 3-4 whistles switch off the flame and allow the cooker to depressurize naturally to open the lid. • Use a whisk to roughly mash the chana dal. • In a wok heat the ghee add cumin seeds, hing, garlic, ginger and green chillies and sauté on medium flame for 2-3 minutes. • Add the chopped onions and cook until they turn translucent. • Add the spices, tomatoes and salt to taste. Cook until tomatoes are mushy. • Add the blanched spinach cook for 2-3 minutes. • Add the cooked dal and give it a nice stir. • Add water to adjust the consistency of the dal and bring to a boil. • Add lemon juice, garam masala and fresh chopped coriander leaves, stir once and finish it by adding freshly made tadka. • Serve hot with rice and roti or paratha. For tadka • Ghee 1 tbsp • Jeera 1 tsp • Red chilli powder 1 tsp • Asafoetida ½ tsp (hing) • Whole red chilli 2-3 no. • Fried onions 3 tbsp Method: • Heat ghee in a pan, add jeera, red chilli powder, asafetida, whole red chilli and fried onions, mix and pour it over hot dal before serving. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP

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