Lehsuni Palak-Daal | Garlicky Spinach-Lentils

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Lehsuni Palak-Daal | Garlicky Spinach-Lentils

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min

Ingredients

Serves : 4
  • Chana Daal/Bengal Gram: 2 Cups


  • Palak/Spinach: 200 Grams


  • Onions: 2 Medium (Thinly Sliced)


  • Tomatoes: 2 Medium (Finely Chopped)


  • Garlic: 6-8 Large Cloves (Finely Chopped)


  • Ginger: 1 Inch Piece (Finely Chopped)


  • Saunf/Fennel Seeds: 2 Teaspoons


  • Degi Mirch/Red Chili Powder: 2 Teaspoons


  • Huldi/Turmeric Powder: 2 Teaspoons


  • Garam Masala Powder: 2 Teaspoons


  • Salt: 2 Teaspoons/As per taste

Directions

  • Wash the Chana Daal until the water runs clear.
  • Pressure cook the Daal with 4 Cups of Water, Onions, Tomatoes, Turmeric & the Salt for 5 minutes. Let the steam release by itself.
  • Wash & Chop the Spinach Finely. Add it to the cooked Daal. Let it simmer on low heat for 5-10 minutes. Add more water if required. We want a medium consistency.
  • Prepare the Tadka/Tempering in the mean time.
  • Heat 2 Tablespoons Oil & 2 Tablespoons Desi Ghee in a small Frying Pan or a Tadka Pan.
  • Tip in the Fennel Seeds. Let them crackle. Add the chopped Ginger & Garlic. Cook over low heat until golden. Add the Degi Mirch Powder. Cook for 10 seconds.
  • Sprinkle the Garam Masala on the Daal. Pour the hot Oil on top of the Daal. Stir.
  • Serve hot with Roti/Parantha/Rice.