Palak Daal Recipes

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

Ingredients

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

VEGETARIAN PALAK MOONG DAL

Vegetarian Palak Moong Dal image

Indian dal is a classic, soup-like vegetarian comfort food with rich and spicy flavors from cayenne, cumin, and turmeric. This recipe uses small yellow lentils called moon dal.

Provided by marwamp

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups yellow lentils (moong dal)
13 cups water
1 tablespoon ground coriander
1 tablespoon minced fresh ginger root
2 teaspoons ground turmeric
½ teaspoon ghee
2 ½ teaspoons salt
1 dash red pepper flakes, or to taste
2 tablespoons ghee
3 cups chopped spinach
2 teaspoons cumin seed
1 teaspoon cayenne pepper
1 tablespoon lemon juice, or to taste

Steps:

Rinse dal in a colander until water runs clear. Add to a large pot with water and bring to a full boil, about 5 minutes. Skim off any foam that forms, reduce heat, and add coriander, ginger, turmeric, and ghee. Boil gently for 2 hours.
Season soup with salt and red pepper flakes. Remove from heat and puree using a stick blender. Add spinach and return to a gentle boil over low heat.
Meanwhile, heat ghee in a small saucepan over high heat. Add cumin seeds and fry until brown, about 30 seconds. Turn off heat and immediately add cayenne pepper. Pour fried spices into the soup, cover, and let soak for about 5 minutes. Add lemon juice, stir, and serve.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 34.1 g, Cholesterol 11.8 mg, Fat 5.8 g, Fiber 17.7 g, Protein 15.5 g, SaturatedFat 3 g, Sodium 1052.3 mg, Sugar 1.5 g

PALAK DAAL (SPINACH & LENTILS)

Palak Daal (Spinach & Lentils) image

This came from the restaurant Kasa in the bay area. It is nice and spicy and will smell up the entire house when cooking. Serve with rice.

Provided by aronsinvest

Categories Lentil

Time 1h40m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup white lentils, picked over and rinsed
1/2 lb spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chili peppers, minced
2 tomatoes, chopped
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon cumin seed
1 teaspoon pure red chili powder
1 pinch asafoetida powder (optional)
more salt
1/2 a lemon, juiced
1/4 cup cilantro, chopped

Steps:

In a large pot over medium-high heat combine the lentils and 6 cups of water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy.
After an hour and a half, stir in the salt. In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.
Serve with rice.

Nutrition Facts : Calories 265.1, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 392.4, Carbohydrate 38.5, Fiber 18.1, Sugar 4.1, Protein 15.5

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