Toor Dal Palak | No Onion-Garlic recipe | Split Pigeon Peas-Spinach Soup

Toor Dal Palak | No Onion-Garlic recipe | Split Pigeon Peas-Spinach Soup

Author: Rumki Paul
Course: Indian
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4 Persons

No Onion-No Garlic Toor Dal Palak is a very popular vegan dish which is basically a smart combination of leafy greens and lentils. This dish is hugely popular among Jains and during puja brat days (No Onion-Garlic days). It is a very healthy and delectable dish where Palak (Spinach) is cooked with Toor Dal (Split Pigeon Peas), Tomatoes, Ginger paste and some spices. This dish goes superb with steamed Rice and Aloo Bhaji or omelette.

Types of Dal Palak

Every region of the Indian subcontinent has its own unique style to prepare this dish. They have their own cuisines and use their unique spice combinations accordingly.

In fact, the people in India use different lentils like Moong dal (Yellow Lentils), Masoor dal (Red Lentils), Chana dal (Bengal Gram), Toor dal (Split Pigeon Peas) etc. to prepare different types of Dal Palak.

Sometimes, they use Onions-Garlic and sometimes they prepare it without them. Sometimes, in few homestyle preparations, few people also add healthy vegetables to make the dal healthier.

I have learnt this recipe from one of my Vegan friends. She cooked this dal on some Saturday which is a No Onion-No Garlic day to them. After tasting the dal, I have fallen for it. It’s so light and delicious. The best part is, you don’t need to end in tears for chopping Onions.

Reason behind the popularity of Dal-Palak

The main reason behind its popularity is its nutritious value which is extremely beneficial to our health and the second reason is its unbeatable taste which takes the dish to different level.

This dish is dear to vegetarian as well as non-vegetarian people. In India, Dal Palak is cooked in almost every house at least once in a week when Spinach is easily available in the market.

Benefits of Palak (Spinach)

Spinach is a good source of iron. Its dark green colour indicates that it contains high level of chlorophyll, which is very important for healthy eye sight. Spinach is full of fibre and it contains low carbs. It is a superb source of many vitamins and minerals. Consumption of spinach is also good for diabetic patients. It is not only very healthy for active and growing kids but also for all age groups.

Benefits of Toor dal (Split pigeon peas)

Toor dal (Split pigeon peas) is one of the healthiest dals. It contains folic acid which is very important for women’s body, especially if she is planning to conceive. Folic acid can prevent many birth defects for children. It is a great source of fibre, protein and carbohydrate. Hence, it is very healthy for growing children. Regular consumption of Toor dal can reduce many health risks.

How to cook No Onion-No Garlic Toor Dal Palak

To prepare this yummy dal, very limited and common ingredients required. The best part of the dal is, it gets cooked very quickly.

In this preparation first, I have soaked the Toor dal (Split Pigeon Peas) for some time. Then I have cut and cleaned the Spinach. After this, I have chopped them finely.

I have used Cumin seeds, whole Red Chilli for tempering. I have added Tomatoes and Ginger paste to the dal. Ginger paste gives a soothing flavour to the dish and Tomatoes enhance the taste of the dal. I have used Cumin powder, Coriander powder and Garam Masala powder for flavouring of the dish.

This Dal preparation contains the nutrients of Toor dal (Split Pigeon Peas) and goodness of green leafy vegetable spinach. So, it can be a very healthy addition to our regular diet.

Ingredients:

• 1 cup Toor dal (Split pigeon peas)
• 2 cups of Water, to boil the dal
• 2 cups Palak (Spinach), chopped
• 1 Tomato, deseeded and chopped
• 2 teaspoons Ginger paste
• 2 Green Chillies
• ½ teaspoon Cumin seeds (Jeera)
• 1 dry Red Chilli
• ½ teaspoon Turmeric powder (Haldi)
• 1 teaspoon Cumin powder
• ½ teaspoon Coriander powder
• 1 teaspoon Garam Masala powder
• Salt to taste
• Oil for cooking
• ½ cup of Water (The quantity of water may vary to get the desired consistency for the dal)

1. Wash and soak Toor dal in water for 30 minutes.
2. Put the dal into a pressure cooker.
3. Add Salt and water into the cooker.
4. Close the lid and cook them in medium flame for 3-4 whistles.Tip: Number of whistles may vary due to the quantity, quality of dal, temperature of flame and region. Always check the dal when pressure settles down.
   
5. Let the pressure settle down.
6. On the other hand, add Oil into the pan.
7. Once the oil is hot, add Cumin seeds, dry Red Chilli and let them crackle.
   

8. Add chopped Tomatoes and give a nice mix.
   

9. Fry them for a minute in low flame.
10. Add Ginger paste and mix them thoroughly.
    

11. Cover the pan and cook them for a minute. The masala may splatter.
12. Cook them until the raw smell of Ginger paste goes away.
13. Add Palak (Spinach) and mix them thoroughly.
    

14. Cover the pan and cook them in low flame for 3-4 minutes.
    

15. Add Salt, Turmeric powder and give a nice mix.
    

16. Cover the pan and cook them for another couple of minutes.
17. Add Cumin powder, Coriander powder and mix them nicely.
    

18. Cook them in low flame for a minute.
19. Add the dal (Step 5) into the pan and give a nice mix.
    

20. Add some extra water if the consistency is too thick. I have added ½ cup of water.
21. Put the flame in high and let the dal simmer.
22. Add Garam Masala powder and give a nice mix.
    

23. Cover the pan and cook them in low flame for a minute and switch off the flame.