Dhal is my absolute comfort food. This preparation of dhal with spinach has loads of garlic in it. It is a wholesome and comforting dish packed with the goodness of protein, fibre and iron. The flavour and aroma from the garlic makes this dish irresistible. Just digging into a bowl of this would be sheer bliss (we love loads of garlic in our food).
Going back to my childhood days in India, my choice of restaurant food would be more South Indian though we did patronise Delhi Darbar, Bade Miyaan and other Mughlai restaurants – the dishes of choice being biryanis, kebabs etc. It was only when I moved to Dubai did I first try the Lehsuni Dhal Palak and was quite hooked. I somehow never got down to making it after moving to NZ.
This dish is perfect for the winter and pairs well with both rotis as well as steamed rice. Do give it a try.
½ cup Tovar dhal
½ cup Yellow Mung dhal
2 cups of spinach, chopped (see notes)
½ tsp. turmeric powder
1 tbsp. ginger/garlic paste
1-2 green chillies slit
2-1/2 cups water
Salt to taste
1 tbsp. ghee
1 tsp. jeera seeds
A pinch methi seeds (optional)
1 onion, chopped fine
1 tomato, chopped fine
¾ to 1 tsp. chilli powder
1 tsp. dhania-jeera powder (optional)
1-1/2 tbsp. ghee
A pinch of hing
4-6 flakes of garlic thinly cut into rounds
- Wash both the dhal well and soak for a while.
- Pressure cook the dhal with the chopped spinach, turmeric powder, ginger/garlic paste and green chillies and 2-1/2 cups of water. Dhal should be well cooked.
- Add 1 tbsp. ghee to the cooking pot, once hot add the jeera and sauté, add the methi seeds and sauté for a few seconds followed by the onions, sauté onions till translucent, then add the tomatoes and the spice powders. Cook till tomatoes are mushy.
- Add the cooked dhal/palak to this tempering and cook on medium flame. Add salt and water according to desired consistency (should be on the thicker side). Cook for a few minutes till flavours are all infused. Transfer the dhal to a serving bowl.
- Heat the remaining 1-1/2 tbsp. of ghee in a small pan; add a pinch of hing followed by the garlic. Let the garlic turn brown (not burnt). Pour immediately into the dhal and cover with lid.
- Serve hot with rotis, parathas or steamed rice
- You can also make this with any one dhal instead of the combination (I would recommend the combination).
- Instead of adding the palak to the cooker when cooking the dhal, sauté it once the onions are translucent. This retains the vibrant green color. I have added one cup when boiling the dhal and the other cup when frying the onions. I like the texture this way.
- I do not add any coriander leaves to the dhal.
- You could add a bit of the chilli powder or 1 or 2 dry red chillies (broken into pieces) to the 2nd tempering, I did not; for me the garlic is the star of the dish.