Palak Daal
Ingredients
The Daal
-
1
cup
white urid or urad daal
-
6
cups
water
-
½
pound
spinach
-
1
tablespoon
ginger
-
½
teaspoon
turmeric
-
2
medium
green chile peppers
-
2
medium
tomatoes
-
½
teaspoon
salt
-
more
to taste
salt
-
juice of ½
lemon
lemon juice
-
¼
cup
cilantro
The Tarka
-
2
tablespoons
butter
-
½
teaspoon
cumin seeds
-
1
teaspoon
pure red chile powder
-
a pinch
asafetida (optional)
Instructions
- Combine daal and water in a large pot and bring to a boil.
- Add spinach, ginger, turmeric, 3/4 of the green chiles, and all tomatoes to the pot.
- Reduce heat and simmer for 1½ to 2 hours until lentils are soft, adding water as needed.
- After 1½ hours, stir in salt.
- In a separate pan, heat butter and cumin until seeds pop, then add red chile powder and asafetida, frying for 30 seconds.
- Add the butter mixture to the lentils and cook for another 5 minutes.
- Taste and adjust seasoning with salt and lemon juice.
- Serve topped with cilantro and remaining green chiles.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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