Palak Dal / Lentils With Spinach, How To Cook Palak Dal/ Spinach With Lentils
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Spinach dal recipe|Palak dal in pressure cooker|Lentils & Spinach Curry|Healthy &Easy|palakura pappu
ALTERNATIVES:
To keep the recipe vegan, Use oil in tempering...
If you are a tomato lover then u can chop n add tomatoes to the pressure cooker...
Dal refers to lentils and palak to spinach. Dal palak is nothing but lentils cooked with spinach & tempered with basic Indian spices. It is a healthy, delicious and one of the most made palak recipes in Indian homes. This simple protein rich dish is served with plain rice, chapati/ roti or different kinds of bhakri (flatbreads).
Apart from spinach, various ingredients like onions, tomatoes, ginger, garlic and whole spices are used based on their choice.
My recipe to make spinach dal uses minimal ingredients yet it turns out super delicious with full of flavors. This recipe is kids’ friendly if you cut down or skip the chilies.
PREPARATION:
1. Add 1 cup dal to a pot or pressure cooker and rinse it well a few times or until the water runs clear.
If you do not own a cooker, you can soak the dal for about 15 mins to 1 hour to quicken the process.
2. Pour 3 cups water to the cooker
3. , clean spinach and rinse it well a few times.
4.Drain the leaves to a colander. When the water drains, chop them.
5. chop 3-4 green chilies , 1inch ginger , 1-2 garlic.
6.add salt turmeric and chilli powder
7. secure the lid. Pressure cook on a medium heat for 4 whistles.
If cooking in a pot, keep adding more water and cook until the dal turns soft.
8.When the pressure releases naturally, open the cooker and mash the dal slightly.
Tempering
Heat 1-2tbs oil or ghee in a kadai/ pan.
To keep the recipe vegan, you can use oil. When the oil turns hot,
add 1/4 tsp mustard seeds, 1/4 teaspoon cumin seeds , 7-8 curry leaves,1 to 2 broken dried red chilies (optional).
Saute just for a minute and add 1/4 teaspoon hing.
When the dal palak cools down slightly, squeeze in lemon juice if you have not used amchur. Do not squeeze the lemon over boiling hot dal. If you have used oil for tempering, add a tbsp of ghee now.
Palak dal recipe
Lentils with spinach
Lentil n spinach curry
Keerai kootu
Keerai molagootal
Dal curry
Dal recipes
Palak recipes
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Dal Palak Recipe Video - How to Make Spinach and Lentil Curry - Easy & Simple Hyderabadi Food
Palak Dal or Spinach and lentil curry from Maimoona Yasmeen's Recipes
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Ingredients: For 4 to 5 servings
Split bengal gram (chana dal): 50 grams
Red lentils (masoor dal): 50 grams
Chopped spinach (palak): 125 grams
Oil: 1 tablespoon
Clarified butter (pure ghee): 1 tablespoon
Cumin seeds (sabith zeera): 1 teaspoon
Onion: 1 whole measuring about 50 grams
Ginger garlic paste: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Red chilli powder: 1/2 teaspoon
Whole green chillies: 3
Tomatoes: 2 medium (150 grams)
Salt: 3/4th teaspoon
Chopped coriander: 1 1/2 tablespoon
Procedure:
1. Add chana dal or split bengal gram and masoor dal or red lentils to a pressure cooker.
2. Add 250 ml of water, close the lid and pressure cook till the lentils get tender.
3. Mash or blend into a fine paste (add 1/4th cup water to facilitate the blending). Keep this mashed dal/lentils aside.
4. Add oil and clarified butter or pure ghee to a pan.
5. Add cumin seeds or sabith zeera, let splutter.
6. Add sliced onion, when the onions turn light brown, add 1 ginger garlic paste.
7. Stir fry for 15 seconds.
8. Add turmeric powder, red chilli powder and chopped tomatoes.
9. Mix well and close the lid.
10. Cook on medium flame till the tomatoes get tender.
11. Stir fry till the oil separates.
12. Add chopped, washed and drained spinach.
13. Add crushed green chillies and cook on low flame till spinach gets tender. Do not close the lid to retain the green colour of spinach.
14. Stir fry till the oil separates.
15. Add mashed lentils and mix well.
16. Add half a cup of water, salt and chopped coriander.
17. Cook on low flame for about 2 minutes.
Palak Dal or Spinach and Lentil Curry is ready. Serve with plain rice, papad and any dry curry.
पालक दाल तड़का | ढाबा स्टाइल दाल पालक | Palak Dal Tadka & Masala Pulao | Chef Ranveer Brar
DAL PALAK with MASALA PULAO - Sometimes all you need in life is a good Dal-Chawal, right? How about Dal Palak and Masala Pulao?
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DAL PALAK & MASALA PULAO
Preparation time 10 minutes
Cooking time 25-30 minutes
Serving 2
Ingredients
2 tbsp Ghee, घी
1 cup washed Tovar dal, slightly soaked, तूर दाल
1 cup washed Masoor dal, slightly soaked, मसूर दाल
1 cup washed Yellow moong dal, slightly soaked, पीली मूंग दाल
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
A pinch of asafoetida, हींग
Salt to taste, नमक स्वादानुसार
7-8 cups Water for cooking, पानी
Prepared remaining Tadka, तैयार किया हुआ तड़का
For First Tadka
1 ½ tbsp Ghee, घी
1 tsp Cumin seeds, जीरा
A pinch of asafoetida, हींग
2-3 Garlic cloves, chopped, लहसुन
1 large Onion, chopped, प्याज
2 Green chilli, chopped, हरी मिर्च
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
1 tsp Turmeric powder, हल्दी पाउडर
A pinch of asafoetida, हींग
1 tsp Coriander powder, धनिया पाउडर
1 tsp Ghee, घी
½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
2 cups fresh Spinach leaves, chopped,पालक
½ cup Water, पानी
Salt to taste, नमक स्वादानुसार
For Second Tadka
1 tbsp Oil, तेल
½ tsp Cumin seeds, जीरा
2 Dry red chilli, cut into half, सूखी लाल मिर्च
A pinch of asafoetida, हींग
½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
For Garnish
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फलियां
For Masala Pulav
1 tbsp Oil, तेल
1 tsp Cumin seeds,जीरा
½ cup Prepared Tadka, तैयार किया हुआ तड़का (remove before adding spinach)
few fresh Fenugreek leaves, ताजा मेथी के पत्ते
2 cups Cooked rice, पके हुए चावल
2 Green chilli, chopped, हरी मिर्च
2 tbsp Coriander leaves, chopped, धनिया पत्ता
Process
In a deep sauce pot, add ghee, soaked tovar dal, masoor dal, yellow moong dal and mix it well.
Add degi red chilli powder, turmeric powder, a pinch of asafoetida mix it well on medium flame.
Now, add salt to taste and water. Cover it with the lid and cook until it's done.
Once the dal is cooked, pour the prepared tadka and mix it well.
In the same pan, add water, salt to taste and bring it to a boil.
Transfer it into the sauce pot and mix it well.
In a serving bowl, add prepared dal and pour the second tadka on top of it.
Garnish it with coriander sprig and serve hot with masala pulav.
For First Tadka
In a non-stick pan, add ghee, cumin seeds and let it splutter. Add a pinch of asafoetida, garlic saute until light brown.
Add onion and saute it well, add green chilli, degi red chilli powder. Turmeric powder, a pinch of asafoetida, coriander powder and saute it well.
Add little ghee and saute for a minute. Add fresh tomato puree and saute on medium flame.
Remove atles 1 cup of prepared tadka in a bowl and keep it aside for further use.
Now, add chopped spinach and mix everything well.
For Second Tadka
Heat oil in a tadka pan, add cumin seeds and let it splutter well.
Add dry red chillies, a pinch of asafoetida and saute well.
Add degi red chilli powder and saute it well.
For Masala Pulav
In a deep bottom non-stick pan, add oil, once it's hot, add cumin seeds, prepare first tadka and mix it well.
Add fresh fenugreek leaves and saute it well. Add cooked rice and mix everything well.
Add green chilli, coriander leaves and mix it well.
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