Dal palak, a healthy combo of proteins with greens tastes genuinely delicious in this winter season. It is just because winter is the season of greens and you find fresh, earthy green vegetables now. I opt to buy loads of green veggies in these 4 months of winter and then scratch my head thinking what to cook. This seems weird but every time I end up preparing something tasty, unique and good recipes. And they are recreated often since then.
Dal palak is the extension of simple dal tadka but with overloaded green goodness it is more healthy. When cooking with greens, it seems so tedious and lengthy. Because cleaning green vegetables with ample amount of water to wash away the pesticides needs quite a lot of time. On top of that chopping the green leafy vegetables isn’t easy and quick. Above all these difficulties, I still love to cook greens just because their contribution to our health.
While cooking spinach leaves it is important to retain the rich green color in the food. If you cook the leaves with water for few minutes they automatically lose the actual color, become pale and dull. This ultimately makes the food not so appealing. So I have learnt a cooking technique where I just saute the spinach leaves in a pan for few minutes and use it up. Believe me, the vibrant green color is preserved in the end product and makes it too attractive.
Dal palak is the easiest chapati side dish which has bit of sourness from tomatoes, flavors of ginger and garlic and the vibrant green spinach leaves. The pigeon pea lentils would get over-powered by the green goodness but it elevates the taste to the next level. If you are brainstorming on what to cook with palak, try this one. You would be thankful to yourself.