Lahsuni Dal Palak Recipe | लहसुनी दाल पालक | Restaurant Style Dal Palak Tadka | Chef Girish Joshi

Lahsuni Dal Palak is a traditional Indian dal recipe cooked with toor daal, spinach and a generous tadka of ghee and garlic. Buttery-cooked dal with earthy spinach and aromatic garlic is what makes this dish unique. You can use any combination of dal to make this dish, with toor dal being the most widely used for this recipe. For a quick version, you can combine first and second tempering at the start of making the dal but I prefer having a second tadka separate as this gives a fresh garlic and ghee flavour which works really well with this recipe.

Preparation Time - 25 minutes
Cooking Time - 25 minutes
Serves - 2-3

Ingredients:
Pressure-cooked dal:
Toor Dal(split pigeon dal) - ¾ cup
Moong dal (split mung beans)- ¼ cup
Garlic, cloves - 5-6
Turmeric powder - ½ tsp
Salt - 1 tsp
Water - 2 cups

First tadka(tempering):
Oil - 2 tbsp
Cumin seeds - 2 tsp
Garlic, chopped - 2 tbsp
Ginger, chopped - 1 tbsp
Green Chillies, chopped - 1-2 nos (½ tbsp)
Onions, chopped - 1 no (½ cup)
Tomatoes, chopped - 2 no (½ cup)
Spinach(palak), shredded - 200g (roughly 3 cups)
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Water - 1 ½ cups
Garam masala - ¼ tsp, a pinch
Coriander, chopped - 2-3 tbsp
Lemon juice - ½ lemon (1 tbsp)
Salt - 1 tsp or as per your taste.

Second Tadka(tempering):
Ghee - 2 tbsp
Garlic, sliced - 2 tbsp
Red dry chillies - 2-3 nos
Kashmiri chilli powder - ½ tsp
Fried onions - 3 tbsp (optional)
Hing(asafoetida) - ½ tsp

Preparations:
Slice or shred spinach leaves, chop onions, tomatoes, garlic, ginger, coriander leaves and green chillies. Leave it aside.
Slice some garlic for the second tadka.

Pressure-cooked dal:
Wash toor dal and moong dal and then soak it in water for at least 30 minutes.
Then add the soaked, drained dal to a pressure cooker along with garlic cloves, salt, turmeric powder and water. Pressure cook on medium heat for 3-4 whistles.
Switch off the flame and allow the cooker to depressurize naturally to open the lid. Mix the dal and mash it a little as you mix. Leave it aside.

Cooking Instructions:
In a pan, heat oil and add cumin seeds, garlic, ginger, and green chillies and saute on medium heat for 1 minute.
Add chopped onions and continue sauteing on medium-high heat till onions turn light brown in colour.
Add chopped tomatoes, red chilli powder, and coriander powder and saute for 6-7 minutes till tomatoes are mushy and oil starts separating from sides.
Add spinach and cook for 4-5 minutes till the spinach is soft and mushy.
Add the cooked dal, mix evenly and adjust the consistency as per your liking. Also, add salt as per your taste. Bring this to a slow boil.
Add lemon juice, garam masala and fresh coriander leaves. Mix and let it cook for 1 more minute. Finish with a second tadka.

Second Tadka:
In a separate pan heat ghee and add whole red chillies, garlic slices, hing and fried onions. Saute for 30-40 seconds till garlic picks a light brown colour.
Pour the tadka over the dal before serving. Serve your dal with some roti or paratha and white steamed rice.

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