Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
FULL RECIPE HERE:
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Coconut Curry Green Lentils with Spinach #vegan #healthy #healthylifestle
Coconut Curry Lentils with spinach
Curry Paste
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Green Lentils and Spinach Curry | Dal Palak
#vidhyashomecooking #instantpotvegetarianrecipes #vegangreenlentilsandspinachcurry #dalpalak #noonionnogarlicdalpalak #instantpotdalpalak #instantpotgreenlentilsandspinachcurry #vegetarianrecipes #vegan #indianveganrecipes #indianvegetarianmealplanseries #instantpotindianrecipes
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Instant Pot Dal Palak | Green Lentils & Spinach Curry
Detailed recipe at
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Music: Boom Zoom by Indian Trap (Music Standard License - Envato)
Palak Dal Recipe - Dhaba Style Dal Palak - Spinach & Lentil Curry - Varun
Learn how to make Palak Dal at home with Chef Varun Inamdar on Rajshri Food.
Palak Dal or Dal Palak is a simple lentil curry with spinach. This Dal recipe is quick and easy to make and tastes best when had with steam rice. Do try it at home and share your feedback in the comments below.
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Ingredients:
1 Onions, chopped
3 Green Chillies, chopped
1 inch Ginger, chopped
2 tbsp Ghee
1 Tomato, chopped
1 tbsp Cumin seeds
1/2 tsp Asafoetida
1 tsp Red Chilli powder
1/2 tsp Turmeric powder
1 tbsp Coriander seed powder
1 cup Lentil/Toor Dal, boiled
Salt
2 cups Spinach leaves, chopped
Method of preparation:
Heat a pan, add ghee and allow it to heat.
Add cumin seeds, asafoetida, onion, chilli, ginger, saute it on high flame till the onions turn translucent.
Add red chilli powder, turmeric powder, coriander powder, dal, tomatoes, salt and give it a good mix.
Add spinach, mix well an let it cook.
Our Palak Dal is ready to serve.
Host: Varun Inamdar
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This dish made up of lentils and greens, is a speciality and family heritage. Normally it is tempered with onions, garlic and clarified butter (ghee), however, here it is presented sans onion & garlic due to Navratri festival days. Vegans may add margarine or plant based butter to this dish . Treating it as a fairly healthy food as well as having quick & easy preparation, it encapsulates being a good choice for vegan and gluten free meal lovers. Variable utensil choices are Pressure Cooker, Instant Pot or any open pot ! #veganglutenfreelentils #lentilsspinachrecipe #instantpotlentilsrecipe
????Normally a combination of Spinach and fresh Fenugreek greens ( methi leaves ) is used ..but I often cook this dish with many more, i.e., Moringa leaves , Swiss chard , Kale , Rocket leaves or Red Spinach and it tastes just as awesome . To those who have not tasted methi (fenugreek) leaves, these can appear to be a bit bitter, so other leafy greens as a substitute are always a choice. Or you could do as many in India do - use all spinach as done by me in the video .
????For lentils you may add either bengal gram, unhulled mung beans or split yellow beans .
✅THOSE WHO COMPLAINT OF FLATULENCE AFTER EATING LENTILS OR GREENS , PLEASE ADD 1/2 TEASPOON OF ASAFETIDA WHILE COOKING .
✅Ingredients :
1-2 tbsp veg oil or butter .
1 tsp each of salt , garam masala or curry powder , red chilli powder , cumin seeds turmeric powder .
1 Cup split bengal gram .
400 grams of finely chopped greens .
2 fresh tomatoes or 1 cup of diced tomatoes in a tin .
fresh turmeric .
fresh ginger .
green chillies
✅Adding onion paste , garlic cloves gives nice flavour , you may like to add these too in the curry .
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???????????? ???????? ???????????????? ???????????????????????????? ???????????????????? ???????????????????? ???????????????????????? THAT TASTES LIKE KHOYA GULAB JAMUNS ,WATCH LINK :
???????????? ???????? ???????????????? ???????????????????????????????????????????? ???????????????????? ???????????????????? ???????????????????????? WITHOUT ANY CRACKS & SOGGINESS ,WATCH LINK :
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❤️Pass this recipe to your friends and family ,who dislike tofu .share :
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Creamy Coconut Curried Lentils with Spinach
These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
2 Tbsp olive oil
2 cloves garlic
1 tsp grated fresh ginger
1 small yellow onion
1 Tbsp curry powder
1 cup brown lentils (dry)
2 cups vegetable broth
1 13oz. can coconut milk
3 cups fresh baby spinach
FOR SERVING (OPTIONAL)
4 cups cooked rice
1/4 cup chopped fresh cilantro
INSTRUCTIONS
1. Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant.
2. Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
3. Add the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.
4. After simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
5. Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.
6. Serve over a bowl of rice, and top with chopped cilantro if desired.
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