Spinach dal recipe|Palak dal in pressure cooker|Lentils & Spinach Curry|Healthy &Easy|palakura pappu
ALTERNATIVES:
To keep the recipe vegan, Use oil in tempering...
If you are a tomato lover then u can chop n add tomatoes to the pressure cooker...
Dal refers to lentils and palak to spinach. Dal palak is nothing but lentils cooked with spinach & tempered with basic Indian spices. It is a healthy, delicious and one of the most made palak recipes in Indian homes. This simple protein rich dish is served with plain rice, chapati/ roti or different kinds of bhakri (flatbreads).
Apart from spinach, various ingredients like onions, tomatoes, ginger, garlic and whole spices are used based on their choice.
My recipe to make spinach dal uses minimal ingredients yet it turns out super delicious with full of flavors. This recipe is kids’ friendly if you cut down or skip the chilies.
PREPARATION:
1. Add 1 cup dal to a pot or pressure cooker and rinse it well a few times or until the water runs clear.
If you do not own a cooker, you can soak the dal for about 15 mins to 1 hour to quicken the process.
2. Pour 3 cups water to the cooker
3. , clean spinach and rinse it well a few times.
4.Drain the leaves to a colander. When the water drains, chop them.
5. chop 3-4 green chilies , 1inch ginger , 1-2 garlic.
6.add salt turmeric and chilli powder
7. secure the lid. Pressure cook on a medium heat for 4 whistles.
If cooking in a pot, keep adding more water and cook until the dal turns soft.
8.When the pressure releases naturally, open the cooker and mash the dal slightly.
Tempering
Heat 1-2tbs oil or ghee in a kadai/ pan.
To keep the recipe vegan, you can use oil. When the oil turns hot,
add 1/4 tsp mustard seeds, 1/4 teaspoon cumin seeds , 7-8 curry leaves,1 to 2 broken dried red chilies (optional).
Saute just for a minute and add 1/4 teaspoon hing.
When the dal palak cools down slightly, squeeze in lemon juice if you have not used amchur. Do not squeeze the lemon over boiling hot dal. If you have used oil for tempering, add a tbsp of ghee now.
Palak dal recipe
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Musician: @iksonmusic
Garlic Spinach Dal (Instant Pot)
Garlic Spinach Dal - my most popular dal recipe! Super garlicky and a great way to use a bunch of spinach (fresh or frozen)
// INGREDIENTS //
???? 1 cup split green moong dal, rinsed well
???? 4 cups water (you can adjust as needed and even add more at the end!)
???? 1 large tomato, diced
???? 3 green chilies, finely chopped (+/-)
???? 1/2 inch ginger, grated
???? 1/2 tsp turmeric
???? 1 tsp coriander powder
???? Salt to taste
???? 2 cups spinach, chopped (frozen or fresh)
???? 1 tbsp ghee or avocado oil
???? 1/2 tsp cumin seeds
???? 6 cloves of garlic, minced
???? 1/4 tsp red chili powder (+/-)
???? 1 dried red chili, broken in two pieces so the oil can get inside (eliminate for less heat)
???? Juice of one lime
// RECIPE //
1️⃣ Add your rinsed dal and water to your pot and let it soak for 10 min while you prep your other ingredients.
2️⃣ Add tomatoes, green chilies, ginger, turmeric, coriander powder, and salt to pot. If using frozen spinach, add it now.
3️⃣ Set pressure cook settings to sealing, High, Natural Release, 7 minutes.
4️⃣ Once cooking is done, wait for the pressure to release or manually release the remaining pressure after 10 min.
5️⃣ Open carefully and check the consistency. If it’s too thick for your liking, add some more water!
6️⃣ If using fresh spinach, set the instant pot / mealthy to sauté mode and add the spinach and cook for a few minutes.
7️⃣ Make your tadka / chhonk (temper your spices) in a small pan. Add the ghee or oil and get it very hot.
8️⃣ Add cumin seeds and once they start “dancing”, add garlic, and mix or swirl around for 20-30 seconds, making sure not to burn the garlic. Then add red chili powder and dried red chili. Mix for 10 seconds and remove off heat.
9️⃣ Add the tadka directly to the dal, add lime juice, mix well, taste to adjust salt, and serve!
#dal #daltadka #shorts
LENTILS AND SPINACH CURRY / MY WAY OF COOKING DAL PALAK / VEGAN RECIPES BY BLUEBELL RECIPES
#dalpalak #lentilspinachcurry #bluebellrecipes
INGREDIENTS
1 cup of red lentil
1/4 cup of moong dal / split green gram
3 tbsp of cooking oil
1 tsp of cumin seeds
1 bay leaf
3 cloves of garlic, chopped
1 medium size onion, chopped
2 medium size tomatoes, cut into wedges
180gm of baby spinach
3/4 tsp of ground turmeric
1 tsp of ground red chilli
1 tsp of ground coriander
2 vegetable stock cubes
salt to taste
some chopped coriander leaves
Dal Palak Recipe-Palak Dal In Pressure Cooker-Easy and Healthy Spinach Dal- Lentils with Spinach
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INSTANT POT Spinach Dal |Palak Dal|Pressure Cooking Spinach Lentil Curry
Full Recipe:
More Recipes : indianveggiedelight.com
Tamarind Garlic Spinach Dal
Tamarind Garlic Spinach Dal (Toor & Masoor)
Serves: 2-3
// INGREDIENTS //
- 1/2 cup split yellow pigeon peas (aka arhar or toor dal)
- 1/2 cup red lentils (aka split masoor dal)
- 3 cups water
- 3 birds eye / thai green chilies (+/- adjust as needed)
- 1/2 inch ginger, grated
- 1 large tomato (optional since the tamarind does a lot of the heavy lifting here)
- 3/4 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- Couple big handfuls of spinach, whole or chopped (and if you use frozen, add it before pressure cooking)
- Tamarind paste / tamarind water to taste (start with 1-2 tsp if using paste and 1/4ish cup if using water)
- 2 tbsp ghee or avocado oil
- 1/2 tsp cumin seeds
- 6-8 cloves of garlic
- 1/4 tsp red chili powder (+/-) [kashmiri red chili will give you a nice color but not a lot of heat so adjust as needed]
- Optional tadka add-ons: onions, hing (asafoetida), kadi patta (fresh curry leaves), dried red chili, anything!!
// RECIPE //
1️⃣ Wash and rinse your dal well a few times until water is clear. The 8 ingredients I typically always add before pressure cooking are: lentils, water, chilies, ginger, tomato, coriander powder, turmeric, and salt.
2️⃣ Pressure cook on High, Natural Release for 6 min. Let it naturally release all the pressure for 10 min and if it's not done after that, manually release all the pressure until the safety valve drops and then open the lid
3️⃣ Optional - for pot-in-pot method rice, add your washed rice and water in a separate steel, ceramic, or pyrex bowl and place on top of a trivet. 1 cup of rice to 1.5 cup of water.
4️⃣ Once that's done, add in spinach, tamarind, and mix.
5️⃣ In a small pan or tadka pan, heat up your ghee/oil. Once hot, add cumin seeds and things like kadi patta, hing, or onions. After about 30 sec, add the garlic and keep on low-med heat, making sure you don't burn it and mix for 30 sec or so. Add kashmiri red chili at the end if you want a nice color and a little extra heat. Keep on a medium flame for just 10-20 sec and add to your dal.
6️⃣ Taste & adjust for salt and tamarind - can add a squeeze of lemon too!
#daltadka #instantpotrecipes #shorts