Recipe Description
This creamy Dal Palak is a lentil stew that perfectly compliments Indian or middle-eastern rice dishes. This recipe was first published in Flavours magazine.
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Baingan Masala (Brinjals cooked in Spices)
Quobuli pulao (Rice and Chickpeas Pilaf)
Pakora (Chickpea and Vegetable Fritters)
Chocolate Barfi (Chocolate Milk Dessert)
Recipe Ingredient
- 200 g yellow lentils
- 700 ml water
- 1/2 tsp turmeric powder
- salt to taste
- 150 g spinach (chopped)
- 3 tbsp palm oil
- 1 tsp cumin seeds
- 2 medium onions (chopped)
- 3 cloves garlic (chopped)
- 2 tomatoes (chopped)
- 1 tsp chilli powder
- 2 tbsp lemon juice
- 1 tsp garam masala
Instructions
- Wash and soak lentils for 30 minutes. Drain and cook in a pot of water with turmeric and salt, until soft. Add spinach. Cook for 2 minutes more, adding hot water if required.
- In a pan, heat oil. Add cumin seeds, onions and garlic to hot oil in a pan and saute until golden brown.
- Add tomatoes, chilli powder and cook for 2 minutes. Mix this with cooked lentils mixture. Add lemon juice, garam masala and serve.
