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Dal is an Indian staple like few other dishes. Dried pulses, cooked with spices and often a 'tadka', lead to a delicious and filling broth, often consumed with roti or rice, commonly for both meals of the day. These can use toor dal (pigeon peas), chana dal (chickpeas), moong dal, urad dal (black gram), masoor dal (split red lentils), rajma dal (split kidney beans), or any option of the several other pulses. There are countless variations and Dal recipes are unique to families and regions.
One such Dal is the Palak Dal, made using toor or arhar dal, masoor dal, chopped spinach, chillies, ginger, cumin seeds, asafoetida (hing), turmeric powder, red chilli powder, water, ghee or oil, and salt as needed. It's a filling and satisfying dish to have, which pairs well with both roti and rice, and any vegetable one may have prepared.
Like most Dals, its flavour can be enhanced with a sizzling tadka, which can include cumin seeds, red chillies, garlic, hing, and red chilli powder, in hot ghee, which is then poured on top of the Dal.
The Palak Dal, using spinach as one of its main ingredients, is a hearty and healthy dish. While the Dal comes with its set of benefits, spinach is an especially nutritious food. It contains the antioxidant alpha-lipoic acid, which lowers glucose, increasing insulin sensitivity, and helps in diabetes management. The chlorophyll, which gives spinach its green colour, may contain anti-cancer properties and consuming green, leafy vegetables may lower risk of cancer. Antioxidants in spinach also help the lungs function better, reducing risk of asthma attacks. Its high potassium content may also manage blood pressure. Rich in water and fibre, spinach also helps with constipation and leads to a healthier digestive function. It's also rich in Vitamin A, which moisturises skin and hair, and is responsible for the growth of all body tissues.
So the Palak Dal, besides offering a soothing, satisfying experience to the palate, is also rich in health benefits and something one can consume guilt free.