Ever since Siri hosted AWED Sri Lanka Recipes event, I got hooked to the cuisine. I had borrowed a book and this is the third recipe I tried from it. A simple palak dal recipe (lentils and spinach) but enhanced in true Sri Lankan way not to mention the addition of the ever-present coconut milk.
The book I had only mentioned dal and I wasn’t sure which dal they were referring to. So I used toor dal. You could also try this with moong dal and get a totally different flavour. Yummy either ways, I am sure.
Sri Lankan Palak Dal /Lentils with Spinach
Preparation time: 40 mins
Serves: 2 to 4What I Used:
1.5 cups toor dal
A big bunch of spinach, chopped (about 4 cups loosely packed)
1 small onion, chopped fine
1 small tomato, chopped fine
2 dried red chillies
2 garlic pods, crushed
A 1″ piece of cinnamon
1/2 tsp cumin seeds / jeera
1.5 cups light coconut milk
Salt to tasteFor tempering:
2 tsp oil
1/2 tsp mustard seeds
A few pieces of rampe/ pandan leaves or curry leavesHow to make Palak Dal:
1. The first step is to cook the lentils. Usually I use pressure cooker but for this recipe, its important not to cook them mushy. So, add about 4 cups water to the 1.5 cups toor dal and soak for an hour. Then, keep on a medium fire to cook for about 20-25 mins. The lentils should be cooked yet stay as individual pods.
2. Heat oil and add the ingredients for tempering. Once the mustard seeds start popping, add the cinnamon, chillies, garlic, jeera and onions. Fry until onions turn transparent.
3. Then add the tomatoes and mix well for another minute. Add the chopped spinach now and lower fire. Let it wilt and reduce in size. Keep stirring till the it mixes well with the rest of the added ingredients.
4. Now add the cooked lentils and combine gently. Bring to boil. Reduce fire and add the coconut milk and salt. You can add some chilli powder if you’d like more heat. Simmer for 5 mins and remove from fire.
Serve spinach dal hot with steamed white rice or roti.
Adding the coconut milk must take it to a whole new level! Sounds awesome, Nags! 🙂
Wow – what a yummy dal. Its looks gorgeous… Again you took an easy dal and made it so great!
yum yum. let's clarify, though, that cocnut milk is NOt healthy. In fact, one cup has over 50 grams of saturated fat.
This is lovely, I found this from TasteSpotting. Will try it soon!
Robin – I think coconut and coconut milk is victimized too much anyway. Its used extensively in our cooking in Kerala and the Malays use it like we do water. We all seem to be doing just fine 🙂 So maybe its just a matter of getting used to it. Either ways I am sure this palak dal is far healthier than a big mac!
Sakhi – yes yes, try adding the pandan flavour to this. But I think the flavour is mainly used for things like kaya (which is super yummy, google it) or pandan flavoured cakes and bread. u cud try those too 🙂
coconut milk in spinach dal? never tried that.. u seem to be knowing lot of srilankan dishes 🙂
I have been hooked on to coconut milk ever since i first used it in my veggie curry, it brings delicious flavor in the dish!
Ok I have a confession to make. I went to the Asian store this week and got myself a teeny weeny bottle of Pandan Leaf flavour. I am guilty since then coz I have no idea why I picked it up. I say it's all ur influence over me. It's like the moment I saw Pandan leaf over it I thought wow Nags and got it back home…now tell me what do I do with it???
Oh boy I like the 2nd pic a lot…nice colors and do u think I can add the flavour from the bottle to this dal recipe?? HELP before M notices the absurd bottle!!!
wow!!
Thats a cool addition of coconut milk!!
Good to know that Srilankans also make Dals!!
Grt clicks!!
We make something similar bk in my native sans cinnamon. Keep them coming Nags 🙂 meanwhile let me see if I can get hold of that Srilankan cook book.