How to make Palak Milakootal - Pigeon peas and black gram cooked with fresh indian spices into a dal.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea, Spinach (पालक)

Cuisine : Kerala

Course : Dals and Kadhis

Palak Milakootal Recipe Card

Palak Milakootal

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Palak Milakootal checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Chane Ki Dal, Moongan Ji Dal, Palak Milakootal, Lauki Moong Dal.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Palak Milakootal Recipe

  • Split pigeon pea 1 1/2 cups

  • Spinach 1 bunch

  • Coconut scraped 1/2

  • Cumin seeds 1 teaspoon

  • Red chillies 5

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 8

  • Asafoetida 1/4 teaspoon

  • Onions peeled 10 small

  • Water to cook


Step 1

Wash and finely chop the spinach. Keep aside. Wet grind the coconut, red chillies, cummin seeds and black gram to a fine paste. Keep aside. Pressure-cook the dal with salt and turmeric. When cool blend in a liquidizer. Keep aside.

Step 2

Heat the oil and season with mustard seeds, curry leaves and asafoetida. When the mustard starts to crackle add the coconut paste and fry for 3-4 minutes. Add the onions and spinach and stir-fry till the spinach is cooked.

Step 3

Add the dal. Mix well and simmer on low heat for another 10 minutes. Serve hot.