Daal is a common thing in every Indian household as a protein source. There are different ways in which daal is consumed and yes there are more than 30 types of lentils that are available in India making daal preparation very different each time. Daal Palak is a regular at home, thanks to the amazing spinach I get at the Dutch Farmers Market every week! It is so fresh that you can literally eat it off without even cooking it. (Palak = Spinach, Daal = Lentils)
This one is a great prep where leafy veggies can be disguised easily (for those who aren’t a huge fan of them) and it tastes great with normal white or brown rice. I had mine with some grilled tofu as well just to keep me full for a long time. I prefer less carbs during dinners and more daal or any kind of protein to help digestion faster and to keep me full for long.
Do share if you have any favourite kind of daal prep, that I should maybe write about here. You can find the recipe below:
Daal Palak (Spinach with Yellow Lentils)
In a pressure cooker add moong daal, along with 2 cups of water, pinch of turmeric powder and salt. Cook it for 10 minutes, till soft. Mash it using a potato masher if you prefer smooth consistency.
In a pan, add chopped onion, green chilli and saute till the onions turn off whitish/little translucent.
Add the chopped tomatoes and saute it with the onions till it turns little mushy. At this stage add turmeric powder, chilli powder, coriander powder and salt.
Add the chopped spinach leaves and stir everything well. The spinach leaves will take less than 5 minutes to get completely wilted.
Now add the cooked dal and mix everything well. Give the daal a good boil and let it simmer on medium flame for some 10 minutes.
In a separate prepare the tempering of oil or ghee with cumin seeds and red dried chilli and asafoetida. Ensure that this is prepared on a low to medium flame - we wouldn't like to add burnt asafoetida to the daal. Add this tempering on top of the daal and mix everything well.
This daal tastes great with rice, rotis or even parathas.