Ms. Kavitha Ravichandran shows us that palak panner isn’t the only way to use fresh and healthy palak.
Palak dal is essentially lentils and spinach tempered with spices. It’s a great source of protein and can be made in a jiffy.
Makes 2 Cups
1 Cup toor dal
1/2 Cup small onions
5 Green chillis
1 Cup chopped palak
1/2 Teaspoon cumin seeds
1/2 Teaspoon coriander seeds
Salt to taste
1. Pressure cook the dal with turmeric powder for 3 whistles
2. Add the rest of the ingredients and again pressure cook it for 1 whistle.
3. Garnish with coriander leaves.
Disguised in dal, this is a great way to get children to eat their greens. As it goes well with rice and rotis. Just remember to wash the palak leaves properly so that no mud gets into your food.