LENTILS AND SPINACH CURRY / MY WAY OF COOKING DAL PALAK / VEGAN RECIPES BY BLUEBELL RECIPES
#dalpalak #lentilspinachcurry #bluebellrecipes
INGREDIENTS
1 cup of red lentil
1/4 cup of moong dal / split green gram
3 tbsp of cooking oil
1 tsp of cumin seeds
1 bay leaf
3 cloves of garlic, chopped
1 medium size onion, chopped
2 medium size tomatoes, cut into wedges
180gm of baby spinach
3/4 tsp of ground turmeric
1 tsp of ground red chilli
1 tsp of ground coriander
2 vegetable stock cubes
salt to taste
some chopped coriander leaves
Dal Palak (No Onion No Garlic) / Spinach Dal / Palak Dal / Dal Palak Without Onion Garlic
Dal Palak or Spinach Dal is a comforting and satisfying meal packed with nutrients. This simple but delicious dish consists of lentils cooked with spinach and spices.
Making Spinach Dal is easy and makes a wholesome dinner for a whole family. Enjoy this lentil dish with Roti, Paratha, or Rice!
For the detailed recipe post, please click the link ????
Ingredients:
For Cooking Dal
¼ cup split Pigeon peas (Toor Dal / Arhar Dal)
¼ cup red lentils (Masoor Dal)
¼ cup split yellow lentils (Yellow Moong Dal)
2 cups water
Salt to taste
¼ tsp turmeric powder
For Dal Palak
2 tbsp ghee (or oil for vegan diet)
1 tsp cumin seeds
¼ tsp asafoetida / Hing (optional)
1 tsp grated ginger
½ tsp green chili paste
1 large tomato finely chopped
200 g spinach finely chopped (about 3-4 cups)
¼ tsp turmeric powder
½ tsp red chili powder (or to taste)
1 tsp coriander powder
½ tsp garam masala
cooked dal
½ cup water (or as required)
Salt to taste
Lemon juice to taste
For Tempering
½ tbsp ghee or oil
2 dried red chilis
½ tsp red Kashmiri chili powder
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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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The Ultimate Split Peas Dhal (kale & spinach) #TastyTuesdays | CaribbeanPot.com
Get my cookbook @ Learn how to make Classic Split Peas Dhal with Spinach and Kale, in this episode of #TastyTuesdays with Chris De La Rosa of CaribbeanPot.com This classic vegan recipe can be used as a soup or side to rice dishes and is probably one of the tastiest vegetarian dishes you'll ever prepare and enjoy.
For this Dhal recipe you'll need...
4 cups yellow split peas
1 tablespoon turmeric
12-14 cups water
3/4 tablespoon salt (adjust)
1/2 medium onion (diced)
8-10 cloves garlic (divided)
1/2 scotch bonnet pepper
1/2 teaspoon black pepper
2-3 cups baby spinach
2-3 cups baby kale
2 tablespoon olive oil
1/2 teaspoon cumin seeds
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EASY VEGAN CURRY - Yellow split pea dal | Easy one pot recipe!
Had to start this off with a classic - Simple yet so yummy, this dal serves 4-6 and great with rice or potatoes. Enjoy!!
Flexible recipe which you can substitute split peas for lentils or spinach instead of chard, also adding fresh chilli to make it as spicy as you wish!
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