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
RAGHAVAN'S PALAK MASOOR DAL (RED LENTILS WITH SPINACH)
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
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
PALAK RASSA
This is a Maharashtrian side dish with spinach and chana dal (split chickpeas). It is served with rice or chapatis.
Provided by prea_desai
Categories Indian Side Dishes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chana dal and water in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach to boiling water and cook until wilted, a few seconds. Drain spinach in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain well. Add to a food processor and puree.
- Heat oil in a skillet over medium heat. Add garlic, cumin seeds, green chile paste, and turmeric. Stir to combine and toast until fragrant, about 30 seconds. Add chana dal, spinach puree, and boiled peanuts. Stir to combine and season with salt. Simmer until thoroughly reheated, about 2 minutes.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 5.5 g, Fat 4.3 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 33.9 mg, Sugar 0.8 g
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