Thursday, June 11, 2009

Recipe - Dhaal palak masala

Today I will give you a simple recipe of Dhaal palak masala. I prepared it today and it was very tasty. This dish can be used as a side-dish for chappathi and paraatha.

Palak or keerai (mulai keerai or ponnanganni keerai) - 3 cups
Toor Dhaal - 1 cup
Tomato - 3
Onion - 1 (Can be prepared without onion also)
Ghee (Clarified butter) or oil - 3 tbsp
Red chilli - 2 or 3
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Menthi - 1 tsp
Grated coconut - 1/4 cup
Ginger paste - 1 tbsp
Mustard - 1 tsp

1. Add 2 tbsp of ghee/oil in a pan, and add chopped onions and fry it till golden brown. Add tomato, cumin seeds, coriander seeds, red chillies, menthi and grated coconut. Fry all these items for 1 minute and grind to make it a paste.
2. Cut the palak leaves into small pieces and mix it with water along with the toor dhaal. Make it to boil for 10 minutes in the cooker.
3. Drain the water from the mixture and keep it aside.
4. Take a cooking vessel and add 1 tbsp ghee. to this add the ginger paste and saute for a minute. Now add the masala paste and saute it for a minute till the raw smell goes away.
5. To this, add the palak dhaal mixture and the drained water.
6. Cook for 10 minutes. Garnish with roasted cashewnuts and seasoned with mustard.


  1. sounds very delicious :) I will try it without onions tonight. We have lots of Palak at home!!!

  2. sounds delicious...just that instead of boiling it in a pressure cooker and draining the palak of its water will train away its nutrients too. Instead if u can steam it, it'l remain healthier and will also retain its green colour better.

  3. Suchi, in step 5, I have said to use only drained water so there will be no loss in nutrients.

  4. yeah...thats good.
    Hey y don't u post some north indian recipes without onions & ginger-garlic??
    Almost every north indian gravy can be made by adding substitutes to onion&garlic.
    Also try ur Dal-palak masala with steamed basmati rice...its really good to eat that way.