Dinner

Palak Daal is for Dinner.

Palak Daal takes 5 minutes to prepare.

Palak Daal takes 120 minutes to cook.

Palak Daal makes 10 servings.

The ingredients for Palak Daal are:

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

Here is how you make Palak Daal:

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 saut? until they are golden and wilted. Add garlic and saut? 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.

The nutritional information for Palak Daal is:

• 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

Palak Daal is Indian cuisine.

The dietary needs meet for Palak Daal is Vegetarian