Monday, 10 September 2012

Dal Palak

This is a nutritious recipe for lentil and spinach curry that tastes great and is one of my favorites. Adapted from "Healthy Asian Vegetarian" by Rohani Jelani.



What you'll need..
  • 1/2 Cup toor dal (Split pigeon peas)
  • 2 Cups spinach
  • 1/2 Cup chopped onion
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp cumin powder
  • 1/2 Tsp chilli powder
  • 1/2 Tsp mustard seeds
  • 1/2 Tsp cumin seeds
  • 1/2 Tsp Fennel seeds
  • 2 Dried red chillies cut into pieces
  • 2 Green chillies
  • 2-3 large garlic pods thinly sliced
  • 2 Tbsp oil
  • Salt to taste
How to..
  • Boil toor dal with water and turmeric powder till the lentils are tender and mushy.
  • Heat 1 Tbsp oil in a non stick pan. Add the sliced garlic and green chilles and fry for 10-12 seconds till the garlic gets fragrant.
  • Add the chopped onion and fry for 4-5 minutes, stirring frequently.
  • Add spinach and cook for 2-3 minutes. 
  • Now add the cooked dal, salt, cumin powder and chilli powder and mix well. Add water, if necessary, to get the desired thickness of the curry.
  • In a separate pan heat 1 Tbsp oil. Add the dried red chillies, mustard, cumin and fennel seeds to it and wait for them to splutter.
  • Carefully pour the hot oil concoction over the dal and spinach curry. Mix well and serve hot.
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