Yellow Split Pea and Spinach Recipe | Daal Palak| Vegan | Addflavours
#yellowsplitpea #spinach #asianfood #daal #vegan #addflavours
Ingredients:
Split yellow peas (Chana daal) - 1 Cup
Cold water - 1.5 Litre
Oil - 1/3 Cup
Onion - 1 Medium
Garlic paste - 1 Tbsp
Ginger paste - 1 Tbsp
Green chilli - 2 Medium
Tomato - 2 Medium
Chilli powder - 1 Tsp
Coriander powder - 1 Tsp
Turmeric - 1 Tsp
Curry powder - 1 Tsp
Garam Masala - 2 Tsp
Chilli flakes - 1 Tsp
Pink himalayan salt - 1 and 1/2 tsp
Paprika - 1 Tsp
Black pepper - 1/2 Tsp
Spinach - 600g
Fenugreek leaves - 1 Tbsp
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SPINACH LENTIL Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
Spinach Lentil Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
???? Let me know in the comments if you enjoyed my vegan Lentil curry recipe?
▶️ RECIPE INGREDIENTS: (4 servings approx.)
???? To cook the Red Lentils:
3/4 Cup / 140g Red Lentils
3+1/2 / 800ml Cup water
1 Teaspoon Turmeric
1/2 Teaspoon salt
???? Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1 Teaspoon Cumin Seeds
1/2 Teaspoon Chilli Flakes or to taste (you can use 1 to 2 whole dried Red Indian chilies if you prefer)
1 Cup / 130g Onion
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Coriander
1 Teaspoon Paprika (NOT SMOKED)
1/8 Teaspoon Asafoetida (hing)
1/4 Teaspoon Cayenne Pepper (Optional)
2 Cups / 300g Tomatoes - 3 medium size
Salt to taste (I have added total 3/4 teaspoon pink Himalayan salt)
200g / 6 cups approx. Spinach Leaves
???? Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
Drizzle of Olive Oil (I have added 1 tablespoon of organic cold pressed olive oil)
Lemon Juice to taste
▶️ METHOD:
Thoroughly wash the red lentil a few times, until the water runs clear and then soak it for 1 hour.
Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 25 minutes or until the lentils are cooked. Once cooked set aside for later.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove.
Heat the oil in a pan. Once the oil is heated, reduce the heat to low (this will prevent the spices from burning). Add the cumin seeds. When the seeds starts to splutter, add the chilli flakes and fry for a few seconds. Then add the onion, 1/4 teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion is soft and browned. (Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it).
Add the ginger and garlic and fry for another one minutes or until fragrant. Add dry spices (coriander, paprika, asafoetida and cayenne pepper) and fry for about 30 seconds. Add the fresh chopped tomatoes, mix well and cook for 1 to 2 minutes or until the tomatoes are slightly soft.
Add the chopped spinach leaves and mix well. Right away add the cooked lentils and mix well. Bring it to a boil and cook for about 3 minutes or so. Turn off the heat.
(Please Note: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste)
Add the chopped cilantro, drizzle of olive oil (and lemon juice to taste). Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Spinach Dal | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food
For many of us, the humble Dal is a part of our staple diet and is a comfort food. There are many variations to it, but this week's recipe is my favorite, Spinach Dal. It can be a complete meal all by itself or can be eaten with steamed rice or rotis. Do try it out!
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Easy Yellow Split Pea and Spinach Dhal (Vegan) #Shorts
Quick to prepare and full of flavour, this Easy Yellow Split Pea and Spinach Dhal is a delicious, healthy, meat-free curry – equally at home served on its own with brown rice, as a nutritious midweek meal, or as part of a larger Indian themed meal at the weekend. 100% plant-based, this recipe is great for vegans, vegetarians and anyone looking to eat less meat but still enjoy great tasting food… Oh and it’s gluten free too!
RECIPE:
Dal Palak / Spinach Dal - Instant Pot & Stovetop
Instant Pot Spinach Dal, popularly called Dal Palak in India. This is a comforting lentil soup with spinach mixed in it for extra nutrition. It is so easy to make it in the pressure cooker. Enjoy it with basmati rice or as a soup. This is a vegetarian & gluten-free recipe.
INGREDIENTS
▢1 cup Split Pigeon Pea (Toor dal) washed, or a combination with masoor or moong dal
▢1 tablespoon Ghee, or Oil
▢1 teaspoon Cumin seeds (Jeera)
▢⅛ teaspoon Asafoetida (Hing), optional
▢1 Green Chili Pepper diced, optional
▢1 teaspoon Ginger, grated
▢4 cloves Garlic, minced
▢¾ cup Tomato, chopped
▢3 cups Water
▢2 cup Spinach (Palak) chopped, about 6-8oz
▢1-2 teaspoons Lime juice
▢½ teaspoon Garam Masala
Spices
▢1 teaspoon salt
▢½ teaspoon Ground Turmeric (Haldi powder)
▢½ teaspoon Kashmiri red chili powder, optional
For pot-in-pot basmati rice (optional)
▢1 cup Basmati Rice
▢1 ¼ cup Water
▢1 tablespoon Ghee, optional
To make the tempering, in a small pan, heat ghee or oil. Add some cumin seeds and finely diced or sliced garlic. Cook for about 30 seconds to a minute until the garlic becomes golden in color. Then take the pan off the heat and add a pinch of red chili powder. I prefer Kashmiri red chili powder, as it is not spicy.
Drizzle this tempering over the dal when serving. It adds such a beautiful pop of color!
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#pipingpotcurry. We love to hear about and see your success stories!
Palak Dal Recipe | Spinach Dal | Split Peas & Spinach | Vegan Indian Recipe
A quick, easy, and healthy soup or main entree for those lazy weeknights. Enjoy by itself or with naan, roti, or side. A regular staple at our household.