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4.67 from 3 votes

Daal Hariyali, Lentil with spinach

Pigeon pea cooked with spinach and basic spices
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lentil/Daal, Main Course
Cuisine: North Indian Cuisine
Keyword: daal, hariyali, palak, spinach, tuvar daal
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 3/4 cup Pigeon Pea / Tuvar / Arhar ki daal
  • 200 gm Spinach /palak
  • 2 Green chilies/Hari Mirch
  • 1 tsp Ginger / Adrak grated
  • 2 tsp Lemon Juice / Nimbu Ka Ras
  • 1.5 tbsp Fresh Cream optional
  • 2 tsp Clarified Butter / Desi Ghee
  • 1 tsp Salt / Namak
  • 1/3 tsp Turmeric Powder / Haldi Powder

Tempering / tadka

  • 2 tsp Clarified Butter / Desi Ghee
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 2 Green Cardamom / Hari Elaichi
  • 2 Cloves / Lavang
  • 1/3 inch Cinnamon /daalchini
  • 2 dried whole red chilies

Instructions

  • Trim and remove the thick steams of spinach and wash the leaves well
  • Wash and soak tuvar/arhar daal(lentil) in water for 1/2 hour.
  • Pressure cook lentil with 1.5 cup water for 3 whistles or till done, then mash gently with a whisk.
  • Boil 1.5 glass water in a pan ,add 1/2 tsp sugar ,when water start boiling add in the spinach and cook for a minute,or till leaves start wilting.
  • Drain and then refresh spinach in cold water,take out 1/3 leaves seperately and chop them and grind the rest with green chilies.
  • Heat ghee (clarified butter) in a pan ,add cumin seeds,cardamom (slightly crush to open the mouth) ,cloves ,cinnamon and 2 whole red chilies.
  • When cumin start crackling add grated ginger and chopped spinach ,saute for a while .
  • Now add boiled and mashed lentil, spinach puree and 1.5 to 2 cup water(according to the thickness you need).
  • Add salt,1/4 tsp turmeric and cook for approx. 3 minutes on medium flame.
  • Now add cream and simmer for 2-3 minutes.
  • Add lemon juice and butter and serve hot.
  • Serving suggestions-best served with boiled rice or with any Indian bread