Photograph of the finished Dal palak

India · Đậu vàng nấu cải bó xôi Dal palak

Dal palak

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Toor dal pigeon peas Toor dal pigeon peas 9.9 oz
  • Photograph of Spinach Spinach 1.1 lb
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Lime Lime 1
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer toor beans with turmeric powder and 400 ml of water for 30 minutes until tender.
  2. 2 Finely chop the spinach and only add it to the pot during the last 6 minutes; cooking it longer will cause it to turn a dull olive color.
  3. 3 Sauté cumin seeds, sliced garlic, and dried chili peppers in oil for 40 seconds until the garlic turns golden.
  4. 4 Pour the remaining oil into the pot, season with salt, and cook for another 3 minutes.
  5. 5 Squeeze in the lemon juice after turning off the heat; the acid in the lemon juice reduces the strong, metallic taste of the spinach.

With an appliance

  • Pressure cooker 25 min

    Replace step 1: simmer the beans in a pressure cooker for 8 minutes at high pressure, then release the pressure naturally. Only then add the cabbage to the hot pot and cook with the lid open for 6 minutes.

Start cooking