Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, daal - palak. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Daal - Palak is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Daal - Palak is something which I have loved my whole life.
Dal palak recipe or spinach dal with stovetop & instant pot instructions. Dal refers to lentils and palak to spinach. Dal palak is nothing but lentils cooked with spinach & tempered with basic Indian spices.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook daal - palak using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Daal - Palak:
- Get 250 gm Palak ,
- Prepare 1cup mung dal (bina chhilka)
- Make ready 1/4 tsp , garlic - ,
- Prepare 1 tbsp Hing
- Make ready 1 tbsp , Red chilli powder
- Make ready to taste , salt ,
- Make ready as required oil
Palak Dal or Dal Palak is a simple lentil curry with spinach. Palak dal recipe or spinach daal - Who's in for a delicious healthy and wholesome treat today? What else can be said for this creamy nutritious protien and fiber rich Indian daal recipe made from spinach. Daal Palak -Pigeon peas cooked with spinach and mild spices.
Steps to make Daal - Palak:
- Chop the palak, wash it and drain the water completely. You may soak daal if you want. I don't soak it.
- Heat oil, add hing, add crushed garlic, add washed daal, add red chilli powder, salt and last palak.
- Cover the pan and cook it on low flame. After 10 minutes, you can open, mix it properly…Yeah..it's ready.. that's it. Serve with bhakhri
Daal palak is an easy,delicious and healthy recipe.you can add lots of green in tuvar daal and make a healthy dish to serve with steamed. Wash the moong daal and toor daal thoroughly under running water. Cook until the daal is soft enough to mash. Add more hot water as you cook, if required, to keep the consistency similar to that. Spinach can be particularly muddy this time of year it seems.
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