Dhal Palak Recipes

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INDIAN DAHL WITH SPINACH



Indian Dahl with Spinach image

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

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

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



Palak Daal image

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

1 cup channa dal, washed (a yellow lentil)
5 cups water
1/2 teaspoon turmeric
salt
10 ounces frozen chopped spinach
3 garlic cloves, chopped
1 onion, chopped
1 tomatoes, chopped or 3 tablespoons tomato sauce
1 teaspoon cumin seed
1 tablespoon vegetable oil
1 teaspoon green chili pepper, chopped
4 tablespoons lemon juice
2 teaspoons coriander powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder

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

RAGHAVAN'S PALAK MASOOR DAL (RED LENTILS WITH SPINACH)



Raghavan's Palak Masoor Dal (Red Lentils with Spinach) image

Comforting, satiating, and nutritious, dals are an everyday occurrence in millions of Indian homes across the world. This particular dal (red lentils with spinach) cooks quickly, requires no presoaking, and is easy to assemble with a handful of ingredients. Serve with naan or cooked basmati rice.

Provided by Raghavan Iyer

Categories     Vegetarian Indian Main Dishes

Time 55m

Yield 4

Number Of Ingredients 11

1 cup red lentils
2 cups water
2 medium whole tomatoes
2 (1/4 inch thick) slices unpeeled fresh ginger
2 fresh Thai chiles, or more to taste, stems discarded
¼ teaspoon ground turmeric
¼ cup firmly packed fresh cilantro leaves and tender stems
2 tablespoons ghee
1 teaspoon cumin seeds
8 ounces fresh baby spinach, coarsely chopped
1 teaspoon coarse sea salt

Steps:

  • Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
  • Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
  • Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
  • Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
  • Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
  • Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 31.9 g, Cholesterol 16.4 mg, Fat 7.8 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 4 g, Sodium 498.2 mg

DHAL PALAK



Dhal Palak image

Make and share this Dhal Palak recipe from Food.com.

Provided by love4culinary

Categories     Vegetable

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 17

1 bunch spinach, chopped
3/4 cup toor dal
2 medium tomatoes, chiopped
1/2 medium yellow onion, chopped
2 green chilies, sliced in half lengthwise
1 teaspoon red chili powder
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon mustard seeds
1 teaspoon cumin seed
4 whole dried red chilies, minced
15 curry leaves
salt
1 teaspoon oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 lemon, juice of

Steps:

  • Wash the dhal.
  • In a large saucepan add dhal, 2 cups of water, spinach, tomatoes, onion, chillies, and cook over med-high heat until lentils are very tender (approx 30 mins).
  • In another pan, add 1 tsp oiland add mustard & cumin seeds.
  • After the mustard starts popping, add dry red chillies and curry leaves.
  • Saute for 35 seconds, and then pour the cooked dal over this.
  • Add red chilli powder, garam masala, turmeric, sugar, salt to taste, mix well. Cover & bring to boil & simmer for 2-3 minute Stir in lemon juice & turn off stove.
  • Serve hot with rice.

Nutrition Facts : Calories 215.2, Fat 2.7, SaturatedFat 0.4, Sodium 376.9, Carbohydrate 37.4, Fiber 15.3, Sugar 7.8, Protein 14.1

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