RED LENTIL-LASOONI DAHL PALAK
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 250.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 18.8 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 10.8 g
- Protein: 15.0 g
View full nutritional breakdown of RED LENTIL-LASOONI DAHL PALAK calories by ingredient
Introduction
DELICIOUS INDIAN STYLE VEGETARIAN DAHL DELICIOUS INDIAN STYLE VEGETARIAN DAHLNumber of Servings: 4
Ingredients
-
1 cup Red Lentils (Dry) (by CAGEY75)
2 cup Spinach, fresh
1 medium (2-1/2" dia) Onions, raw
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
150 gram(s) Green Chili pepper-fresh (by READYTOLOSEMO)
3 clove Garlic
1 slices (1" dia) Ginger Root
.5 tsp Cumin seed
1 tbsp Extra Virgin Olive Oil
Directions
Ingredients:
1 small cup Yellow Lentils
2 cups chopped and tightly packed spinach
1 onion, chopped
1 tomato, chopped
2 green chillis, slit lengthwise
3 garlic cloves (for garnish), finely sliced, saute lightly til aromatic-set aside
1 1/2 cups water, approx
For seasoning:
1/2 tsp finely chopped ginger
1/2 tsp red chilli pwd
big pinch turmeric pwd
salt to taste
1/2 tsp cumin seeds
2 garlic cloves, finely chopped
1 tbsp ghee/or olive oil
Cooking Directions:
Wash and sort lentils
In a covered pot add 1 1/2 to 2 cups of water to washed and sorted yellow lentils and cook about 20 minutes (until lentils are almost but not fully cooked-follow the package directions if different).
While Lentils are cooking,
In a deep heavy skillet, heat olive oil or ghee to a heavy bottomed vessel, add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds.
Add the chopped onions and saute for 3-4 mts.
Add red chilli pwd, turmeric pwd and stir.
Add the chopped spinache and saute for 4 mts.
Add chopped tomato and green chili and saute for another 3 mts.
Add the cooked lentils to the vegetable/spice mixture and stir.
Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice.
Add salt to taste.
Serving Size: 4- 1 CUP SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user DANDELIONWINE_O.
1 small cup Yellow Lentils
2 cups chopped and tightly packed spinach
1 onion, chopped
1 tomato, chopped
2 green chillis, slit lengthwise
3 garlic cloves (for garnish), finely sliced, saute lightly til aromatic-set aside
1 1/2 cups water, approx
For seasoning:
1/2 tsp finely chopped ginger
1/2 tsp red chilli pwd
big pinch turmeric pwd
salt to taste
1/2 tsp cumin seeds
2 garlic cloves, finely chopped
1 tbsp ghee/or olive oil
Cooking Directions:
Wash and sort lentils
In a covered pot add 1 1/2 to 2 cups of water to washed and sorted yellow lentils and cook about 20 minutes (until lentils are almost but not fully cooked-follow the package directions if different).
While Lentils are cooking,
In a deep heavy skillet, heat olive oil or ghee to a heavy bottomed vessel, add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds.
Add the chopped onions and saute for 3-4 mts.
Add red chilli pwd, turmeric pwd and stir.
Add the chopped spinache and saute for 4 mts.
Add chopped tomato and green chili and saute for another 3 mts.
Add the cooked lentils to the vegetable/spice mixture and stir.
Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice.
Add salt to taste.
Serving Size: 4- 1 CUP SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user DANDELIONWINE_O.
