Garlic Spinach Dal (Instant Pot)
Garlic Spinach Dal - my most popular dal recipe! Super garlicky and a great way to use a bunch of spinach (fresh or frozen)
// INGREDIENTS //
???? 1 cup split green moong dal, rinsed well
???? 4 cups water (you can adjust as needed and even add more at the end!)
???? 1 large tomato, diced
???? 3 green chilies, finely chopped (+/-)
???? 1/2 inch ginger, grated
???? 1/2 tsp turmeric
???? 1 tsp coriander powder
???? Salt to taste
???? 2 cups spinach, chopped (frozen or fresh)
???? 1 tbsp ghee or avocado oil
???? 1/2 tsp cumin seeds
???? 6 cloves of garlic, minced
???? 1/4 tsp red chili powder (+/-)
???? 1 dried red chili, broken in two pieces so the oil can get inside (eliminate for less heat)
???? Juice of one lime
// RECIPE //
1️⃣ Add your rinsed dal and water to your pot and let it soak for 10 min while you prep your other ingredients.
2️⃣ Add tomatoes, green chilies, ginger, turmeric, coriander powder, and salt to pot. If using frozen spinach, add it now.
3️⃣ Set pressure cook settings to sealing, High, Natural Release, 7 minutes.
4️⃣ Once cooking is done, wait for the pressure to release or manually release the remaining pressure after 10 min.
5️⃣ Open carefully and check the consistency. If it’s too thick for your liking, add some more water!
6️⃣ If using fresh spinach, set the instant pot / mealthy to sauté mode and add the spinach and cook for a few minutes.
7️⃣ Make your tadka / chhonk (temper your spices) in a small pan. Add the ghee or oil and get it very hot.
8️⃣ Add cumin seeds and once they start “dancing”, add garlic, and mix or swirl around for 20-30 seconds, making sure not to burn the garlic. Then add red chili powder and dried red chili. Mix for 10 seconds and remove off heat.
9️⃣ Add the tadka directly to the dal, add lime juice, mix well, taste to adjust salt, and serve!
#dal #daltadka #shorts
Lentil And Spinach Lasagne
Ingredients
1 cup Lentils
2 bunches English spinach
Salt & Pepper to taste
stock powder to taste
1 bottle pasta sauce
1 can 850 ml tomato juice
2 sticks celery
1 large carrot
1 onion
1 white part of the leek
few green chillies
2 packs( 500 g) lasagne sheets
50 g butter
100g plain flour
750ml milk
cheese
BEST WAY To Eat Spinach Mushroom & Potato Puré Casserole
One of the best dishes you can make with spinach. It has a potato base, spinach mushroom, and bechamel layer and topped with cheese. Written recipe:
It is so good you will want to eat the second plate so you can serve it with a simple soup or as is without the need for anything more.
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Ingredients for spinach, mushroom, and potato puré casserole:
For the potato puré:
5 big potatoes
2-3 tbsp butter
1 cup or less whole milk
salt to taste
For the Spinach Mushroom Layer:
1 big onion
4 tbsp olive oil
500gr. spinach
300gr. mushrooms
salt, black pepper to taste
For the Bechamel Sauce:
3 tbsp olive oil or 2 tbsp butter
2 tbsp all-purpose flour
1+1/2 cup milk
dash of nutmeg
salt to taste
grated mozzarella or fresh kashar cheese for topping
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The Red Lentil Curry Recipe I've been making EVERY WEEK!
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN RED LENTIL CURRY RECIPE TODAY!
LAY HO MA! You're in for a real treat today with this flavour packed and hearty dish. Join me in this episode and learn how to make a tasty red lentil curry recipe right in the comfort of your home! Let's begin
Ingredients:
1 cup basmati rice
1+1 cups water
1 onion
2 long green chili peppers
2 pieces garlic
2 tomatoes
1 cup red lentils
1 tsp cumin seeds
1 tsp coriander seeds
4 cardamom pods
2 tbsp olive oil
1/2 tsp turmeric
2 tsp garam masala
1/2 salt
1 tsp sweet paprika
400ml coconut milk
few sprigs cilantro
Directions:
1. Rinse and drain the basmati rice 2-3 times. Then, add to a small saucepan along with 1 cup of water. Heat up on medium high until the water begins to bubble. Then, give it a good stir and turn the heat to medium low. Cover and cook for 15min
2. Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes
3. Rinse and drain the red lentils and set aside
4. Heat up a sauté pan to medium heat. Toast the cumin seeds, coriander seeds, and cardamom pods for about 3min. Then, coarsely crush using a pestle and mortar
5. Heat the sauté pan back to medium heat. Add the olive oil followed by the onions. Sauté for 2-3min. Add the garlic and chili peppers. Sauté for 2min
6. Add the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for about 1min. Add the tomatoes and sauté for 3-4min
7. Add the red lentils, coconut milk, and 1 cup of water. Give the pan a good stir and bring to a boil. When it comes to a boil, turn the heat to medium and stir. Cover and cook for about 8-10min (check on the curry once in a while and give it a stir)
8. Turn the heat off on the rice and let it steam further for another 10min
9. Plate the rice and curry. Garnish with some freshly chopped cilantro and serve!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
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If I could only cook one dish for a vegan skeptic…
Full recipe:
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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*IN THIS VIDEO*
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Microplane:
My favorite spices:
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
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My Favorite Knife:
Large Cutting Board:
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