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Palak Dal


Palak Dal
Palak Dal

A High-Fiber, Nutrient-Rich Indian Dish for Better Blood Sugar Control


Introduction: Discover the delightful Palak Dal recipe, emphasizing the high fiber and nutrient content of spinach and lentils, which can aid in blood sugar control. This savory Indian dish combines the goodness of both ingredients, offering a delicious and nutritious meal for those looking to support their dietary needs without compromising on taste.


Ingredients:

  • 1 cup split yellow lentils (toor dal)

  • 3 cups fresh spinach, chopped

  • 1 medium onion, finely chopped

  • 1 medium tomato, chopped

  • 1 green chili, slit lengthwise

  • 1/2 tsp grated ginger

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin seeds

  • 1/2 tsp mustard seeds

  • 2 cloves garlic, minced

  • Salt, to taste

  • Water, as needed

  • 2 tbsp oil or ghee

  • Fresh coriander leaves, for garnishing

Instructions:

  1. Rinse the split yellow lentils thoroughly in water until the water runs clear. Soak the lentils in enough water to cover them for at least 30 minutes.

  2. In a pressure cooker or large saucepan, combine the soaked lentils, chopped spinach, chopped tomato, green chili, grated ginger, turmeric powder, and salt to taste. Add enough water to cover the ingredients by about an inch.

  3. Cook the lentils and spinach mixture on medium heat for 4-5 whistles in a pressure cooker or until the lentils are soft and cooked through in a saucepan. If using a saucepan, you may need to add more water during cooking if the mixture becomes too dry.

  4. Once the lentils are cooked, use a whisk or wooden spoon to mash them slightly, creating a creamy consistency.

  5. In a small skillet, heat the oil or ghee over medium heat. Add the mustard seeds and cumin seeds. Once the seeds begin to crackle, add the finely chopped onion and minced garlic. Sauté the onion and garlic until they turn golden brown.

  6. Pour the onion and garlic tempering over the cooked lentil and spinach mixture, and mix well.

  7. Garnish the Palak Dal with fresh coriander leaves and serve hot with steamed rice or your choice of Indian bread.

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