South Indian Palak Dal Spinach Lentils Stew Recipes

SOUTH INDIAN PALAK DAL- SPINACH & LENTILS STEW

Steps:

• Make sure you have these ready before you start cooking: 1. Seasoning (dry red chili, mustard seeds, cumin seeds, green chili pepper and urad dal) 2. Tamarind, salt, turmeric, jaggery, kootu podi (optional) 3. Garlic and onion 4. Pressure cooked dal and tomato 5. Fine cut spinach and cilantro.
• Add tamarind, salt, jaggery to pressure cooked dal and mix well.
• Set IP to 'saute' mode, heat oil. Add garlic, onion, saute for a couple of minutes. And seasoning ingredients. Cook for a minute.
• Add turmeric, dal, and cook for a minute. Now add kootu podi and mix well.
• Add cilantro and spinach, mix well and turn IP off. By adding greens in the end and not cooking them much, helps retain most of their nutrients.
• Transfer to serving bowl. Serve hot.

SPINACH LENTIL STEW

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

INDIAN DAHL WITH SPINACH

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.