How To make Lentils with Spinach(Palak Dal)
1/2 Lb Red Split Lentils
1/2 Pt Water
1/2 Lb Frozen Spinach (Or)
1 Lb Fresh Spinach
1 Med Onion
1 Clove Garlic
1 Tsp Ground Ginger
1 Tsp Chili Powder
1 Tsp Salt
2 Tbsp Plain Yogurt
Wash the lentils well and place in a heavy saucepan. Cover with the water. Meanwhile, if using frozen spinach, remove from the freezer and allow the block to begin to thaw. If using fresh spinach, wash well and chop finely. Peel the onion and garlic and coarsely slice them. Add to the lentils. Cover and bring to the boil, then add the ginger, chili powder and the salt and simmer gently.
Cover the saucepan and allow to simmer until the lentils break down and turn into soup. Once this has been achieved, boil off any excess water so that quite a thick sauce is made. Add the spinach. If this is not totally thawed out by now do not worry, continue to cook until the spinach is thawed and totally mixed in with the lentils. Finally, add the yogurt and stir well in. Cook for a further 3 minutes and serve.
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Dal Palak Recipe-Palak Dal In Pressure Cooker-Easy and Healthy Spinach Dal- Lentils with Spinach
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Dal palak - Indian lentil and spinach curry
Dal palak is a delicious Indian lentil curry that gets a boost from spinach and spices. It makes a delicious vegetarian main course or side dish for any Indian meal.
Palak Dal | Spinach & Lentil Curry
Palak Dal | Spinach & Lentil Curry @TastyFoodbyMitu
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GARLIC SPINACH RED LENTIL CURRY(EASY & DELICIOUS) | Dal Palak Recipe | पालक दाल
Dal palak or spinach dal is a traditional Indian dish made with spinach, lentils, spices and herbs. There is nothing more comforting than a bowl of hot palak dal. Though I used a pressure cooker to cook my dal, you can even cook your dal in a pot but in that case more water will be required.
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Ingredients required for making dal palak -
* 3/4th cup red lentils (masoor dal). You can even use yellow lentils (toor Dal)
* 1/2 teaspoon turmeric powder used while cooking the dal
* 1/2 teaspoon salt used while cooking the dal. Add more later if required.
* 1 medium/ 5.3 oz/ 150 gm onion
* 1 medium to large/ 5.3 oz/ 150 gm tomato
* 4 large cloves of garlic (3 roughly chopped and 1 finely sliced required for adding at the end)
* 283 gm/ 10 oz baby spinach. You can even use large spinach leaves and chop them roughly. Didcard the stalks If using larger leaves .
* 1/2 teaspoon kashmiri red chilli powder or paprika or 1/4th teaspoon cayenne pepper. Adjust the proportion according to your preference. Add less to start with. You can always add later after doing a taste test at the end of cooking.
* 1 teaspoon ground coriander (dhania powder)
* 1 fresh red/green chilli (optional)
* Salt to taste. I used about 1 teaspoon of salt in total
* 1/2 teaspoon cumin seeds
* Coriander leaves. I even chopped their stem and added them.
* 2 tablespoon oil
* 4 cups of hot water. Add more to adjust consistency according to your preference.
For tempering the dal (tarka) -
* 1 teaspoon oil
* 1 tablespoon butter. Can use only oil or vegan butter or ghee
* garlic
* 1 dry red chilli chopped (optional)
* 1/4th teaspoon hing (asafoetida) - totally optional
* 1/2 teaspoon kashmiri red chilli powder/paprika
* coriander leaves chopped
** Dal thickens more as It cools down
Serve this with hot steamed rice or roti.
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Spinach Lentils Recipe | Dal Palak Recipe | Palak Dal Recipe |Quick Recipe | Healthy Recipe
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.
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South Indian Palak Dal- Spinach & Lentils Stew
This spinach dal is as nutritious as it is flavorful! It has a bit of spice, sweet and tart and goes great with steamed rice or roti. Or cook with more water and have it as a soup. Very filling.
Ingredients:
1/2 Cup Toor Dal - (Split Pigeon Peas)
1/8 Cup Tomato - Large Pieces
1/5 Cup Spinach - Fine Cut
1/8 Cup Onion - Fine Cut
1/2 Cup Cilantro - Fine Cut
1 Clove Garlic - Small, Fine Cut
1 Teaspoon Kootu Podi (Optional)
1/4 Teaspoon Sea Salt
1/4 Teaspoon Jaggery - Powdered
1 Teaspoon Coconut Oil - Cold pressed
1/4 Teaspoon Tamarind - Concentrate (or tamarind soaked in water)
Tempering:
1/2 Teaspoon Mustard Seeds
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Urad Dal - (Split Black Gram)
1/4 Teaspoon Turmeric Powder
1/2 Chili Dry Red Chili - Small
1 Chili Green Chili Pepper - Small, Slit in Half
Full recipe at: