INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse lentils and soak for 20 minutes.
- In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
- In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
PALAK DAAL
Traditional Pakistani delicious palak daal.I got this recipe froma friend and made it and it turned out great!
Provided by Madiha
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the dal in the 5 cups of water with turmeric and salt for 30 minutes.
- Add the spinach and cook until the spinach is tender and mixed with the lentils - about 35-50 minutes.
- * In a separate pan heat the oil, add the cumin seeds and as they pop add the onions. Brown the onions.
- * Add the garlic, tomatoes, green chili, coriander, garam masala, red chili powder, stir 2 minutes.
- * Add the daal and spinach and lemon juice, stir and heat through.
- * Garnish with cilantro and serve hot with pita or chapati or basmati rice.
Nutrition Facts : Calories 260.9, Fat 7.2, SaturatedFat 0.8, Sodium 83.8, Carbohydrate 39.7, Fiber 12, Sugar 8.3, Protein 13.2
PALAK DAAL (SPINACH & LENTILS)
This came from the restaurant Kasa in the bay area. It is nice and spicy and will smell up the entire house when cooking. Serve with rice.
Provided by aronsinvest
Categories Lentil
Time 1h40m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat combine the lentils and 6 cups of water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy.
- After an hour and a half, stir in the salt. In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.
- Serve with rice.
Nutrition Facts : Calories 265.1, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 392.4, Carbohydrate 38.5, Fiber 18.1, Sugar 4.1, Protein 15.5
PALAK DAAL (LENTILS WTIH SPINACH)
Make and share this Palak Daal (Lentils Wtih Spinach) recipe from Food.com.
Provided by grapefruit
Categories Curries
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Wash the Dal.
- place in a pot over low heat with 1 1/2 cups water.
- add spices and cook uncovered till almost done.
- add the steamed Palak and cook till thick
- Temper with Cumin Seeds, Garlic, and whole red chilies fried in a little oil.
Nutrition Facts : Calories 195.8, Fat 0.9, SaturatedFat 0.1, Sodium 607.1, Carbohydrate 34.3, Fiber 15.9, Sugar 3.5, Protein 13.8
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