Palak Daal
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 92.1
- Total Fat: 1.5 g
- Cholesterol: 3.1 mg
- Sodium: 141.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 6.8 g
- Protein: 5.9 g
View full nutritional breakdown of Palak Daal calories by ingredient
Introduction
Heidi Swanson again! This version with no added sodium, and I added some garlic and onions. Heidi Swanson again! This version with no added sodium, and I added some garlic and onions.Number of Servings: 10
Ingredients
-
1 cup / 6.5 oz / 185 g white urid or urad daal, picked over and rinsed (lentils)
6 cups / 1.5 liters water, plus more if necessary
6oz pkg. spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chile peppers, minced
2 tomatoes, chopped
1 tablespoon butter
1/2 teaspoon cumin seeds
1 teaspoon pure red chile powder
a pinch of asafetida, optional
1 onion, quartered and thinly sliced
1t minced garlic
1/2 t salt
juice of 1/2 a lemon
1/4 cup cilantro, chopped
Directions
Makes 10 - 1/2C servings - each serving 1 starch and a very small amount of veggies.
In a large pot over medium-high heat combine the daal and 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.
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 the onions and sauté until they are golden and wilted. Add garlic and sauté 1 minute. Add this butter/onion mixture and salt to the lentils and allow to cook for another five minutes. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.
In a large pot over medium-high heat combine the daal and 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.
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 the onions and sauté until they are golden and wilted. Add garlic and sauté 1 minute. Add this butter/onion mixture and salt to the lentils and allow to cook for another five minutes. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.