Daal Palak Or Lentils With Spinach |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Lentils with Spinach ... cooked to perfection. Pictures taken from net. Ingredients:
1 kg. spinach leaves(palak),fresh |
1/2 bunch fenugreek leaves(methi),chopped |
250 gm. black mapte split(maash daal) |
1 tbsp. ginger garlic paste |
1 large onion,coarsely chopped |
1 to 1 1/2 tbsp. red chilli powder |
1 tbsp. salt or to taste |
1/4 tsp. turmeric powder (haldi) |
water,as required |
for temper (baghar) |
1/2 cup oil |
6-8 clove of garlic (lehsan),sliced |
1 tbsp. cumin seeds (zeera) |
2-3 whole dried red chilies,optional |
garnish |
3-4 green chillies,coarsely sliced |
1 ginger,julienned |
Directions:
1. Wash the lentils well and let them soak in water for atleast 30 minutes.
2. Wash and finely chop the spinach and fenugreek leaves,discard the stems(If using dried fenugreek leaves,soak 4-6 tablespoons fenugreek leaves in cold water for some time.Then carefully scoop out the leaves without disturbing the water as the dirt will settle at the bottom).
3. Combine all ingredients in a heavy skillet and add water(spinach will release its water during cooking).
4. Bring to a boil,then cover and cook over a low heat,stirring occasionally,until lentils are soft and tender,about 45-60 minutes.(It should not be too thin or thick).
5. For Temper (Baghar),heat oil in a small saucepan,Add garlic and fry until golden.Add cumin seeds and red chilies,fry for few seconds more.
6. Transfer the cooked Palak Daal to the serving bowl and pour over the Temper.
7. Garnish with chopped green chillies and ginger.
8. Serve hot with Nan/Roti/Paratha or Plain Rice.
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