So today I made this Dal Palak and had it as a side-dish with Rotis/Chapatis.
Yellow lentils are an excellent source of fibre and protein, vitamins and minerals.
Spinach as we all know, contains Iron which is good for those who suffer from anemia. Its also helps to lower blood pressure, build immunity, helps fight cardiovascular diseases, and helps in maintaining a healthy brain and nervous system.
Serves 3
Ingredients:
Yellow lentils are an excellent source of fibre and protein, vitamins and minerals.
Spinach as we all know, contains Iron which is good for those who suffer from anemia. Its also helps to lower blood pressure, build immunity, helps fight cardiovascular diseases, and helps in maintaining a healthy brain and nervous system.
Serves 3
Ingredients:
Toor dal or Yellow Lentils - 1 cup
(you could use red lentils too)
Spinach - 1 bunch
Tomato - finely chopped - 1
Cumin seeds or Jeera - 1 tsp
Hing or Asafoetida - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1 tsp
Turmeric powder - 1/2 tsp
Ghee or oil - 1 tsp
Salt - 1 tsp
Coriander leaves - chopped - 1 tbsp
Method:
Wash the dal/lentils well and boil in cooker with 2 cups of water for about 20 minutes till they are soft and well cooked.
Wash and clean the spinach, keep the stalks too, and finely chop the spinach leaves and stalks and keep aside.
Take a heavy bottomed pan, keep on low heat, add oil or ghee, when its slightly hot after about 20 seconds, add the cumin seeds or jeera and allow to crackle, now add the hing or Asafoetida and fry for 10 seconds till you get a nice aroma.
Now add the red chilly powder, coriander powder, garam masala powder, turmeric powder and fry for another 10 seconds, and then add in the chopped tomatoes and salt and fry till tomatoes are soft and mushy and oil begins to separate.
Add in the chopped palak or spinach and fry for about a minute.
Now add the boiled dal along with the water it was boiled in, and mix well.
Bring to boil, check the salt and add more if required. Garnish with chopped coriander leaves.
Serve hot with Rotis or rice.
Spinach - 1 bunch
Tomato - finely chopped - 1
Cumin seeds or Jeera - 1 tsp
Hing or Asafoetida - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1 tsp
Turmeric powder - 1/2 tsp
Ghee or oil - 1 tsp
Salt - 1 tsp
Coriander leaves - chopped - 1 tbsp
Method:
Wash the dal/lentils well and boil in cooker with 2 cups of water for about 20 minutes till they are soft and well cooked.
Wash and clean the spinach, keep the stalks too, and finely chop the spinach leaves and stalks and keep aside.
Take a heavy bottomed pan, keep on low heat, add oil or ghee, when its slightly hot after about 20 seconds, add the cumin seeds or jeera and allow to crackle, now add the hing or Asafoetida and fry for 10 seconds till you get a nice aroma.
Now add the red chilly powder, coriander powder, garam masala powder, turmeric powder and fry for another 10 seconds, and then add in the chopped tomatoes and salt and fry till tomatoes are soft and mushy and oil begins to separate.
Add in the chopped palak or spinach and fry for about a minute.
Now add the boiled dal along with the water it was boiled in, and mix well.
Bring to boil, check the salt and add more if required. Garnish with chopped coriander leaves.
Serve hot with Rotis or rice.
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