Ambtabhaji / Palak Dal Recipe
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What Goes Into Making Palak Dal or “Amtabhaji”?
In case you find it difficult to stomach green and cruciferous vegetables like spinach (Palak or Keerai in Tamil), this palak dal recipe is the perfect way to get your natural supplements for the day. This is also a great way to trick kids into eating their veggies! Sometimes, even the taste of green leafy vegetables like Spinach and Dil can get overwhelming to eat. So let us explore what goes into this spinach dal recipe. In a nutshell, the major ingredients are already there in the title - Palak (Spinach) and Dal (Lentils).
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Is Palak Dal Good For Health?
Along with being extremely tasty and easy on the taste buds, Palak Dal is also known for being loaded with nutrients. The lentils provide a rich source of natural proteins. As many people wonder how vegans get their proteins, it is from food like these, along with all types of beans and pulses. This palak dal also has variations depending on the type of lentils, like moong palak dal and palak masoor dal that gives the same great taste and all the richness of proteins.
Along with the protein rich lentils, this palak dal also has all the richness of iron, carotenoids, calcium, vitamin C, folic acid, vitamin K, which help to strengthen immune system.
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Ambtabhaji/ Palak Dal Recipe
INGREDIENTS
1 Cup - Your Choice Of Lentils (Choice of split yellow lentils, Green Gram, Red Lentils, or Pigeon Peas)
2 Cups - Spinach (Keerai), Washed Well And Roughly Chopped
1 Medium-Sized Piece - Onion, Finely Chopped
2 Pieces - Tomatoes, Finely Chopped
2 Pieces - Green Chilies, Slit Lengthwise
1/2 tsp - Turmeric Powder
1/2 tsp - Sambar Powder
1 tsp - Mustard Seeds (Kadudgu)
1 tsp - Black Gram (Urad Dal/ Ulundhu Paruppu)
1/2 tsp - Asafoetida (Perungayam/ Heing)
Salt to taste
1/2 or 1 Lemon depending on preference
PREPARATION
Wash your choice of lentils thoroughly until all the dirt and debris have been removed.
Then cook it in a pressure cooker with 2 cups of water, for at least 5-6 whistles until the lentils are cooked through. Then set it aside until the pressure releases on its own.
Blend it to a fine paste once the pressure has been released and the lentils have cooled down.
In a pot, heat oil on medium heat.
Add mustard seeds, Black Gram, and Asafoetida.
Once it sputters, add the onions and chilies, and sautée until the onions are golden brown.
Then add the tomatoes and sautée for 2-3 minutes.
After the tomatoes are sautéed, add the spinach and Sambar powder, and cook for about 40-50 seconds.
Once the raw smell of Sambar powder is gone, add the blended lentils along with about a cup of water and let it boil for about 5-10 minutes.
Once the palak dal has boiled well, switch off the stove and garnish with freshly squeezed lemon.
Serve hot with a side of steamed white rice and appalam or pappad.
