Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry:
Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry:

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spinach chana dal curry (daal palak) ( spinach & split chickpea curry:. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry: is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry: is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have spinach chana dal curry (daal palak) ( spinach & split chickpea curry: using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Spinach chana dal curry

(Daal Palak) ( spinach & split chickpea curry::

  1. Get 1/2 cup chana dal
  2. Prepare 270 g baby spinach (washed well drain and chopped)
  3. Make ready 2 & 1/4 cup water
  4. Prepare 4 Tbsp oil
  5. Get 1 onion, diced
  6. Get 1 tsp ginger & garlic mince
  7. Take 2 Tomato finely chopped or use half canned Tomato
  8. Take 1 tsp turmeric powder
  9. Get 1 tsp coriander powder
  10. Prepare 2-3 pinch garam masala powder
  11. Make ready 1/8 tsp red chili powder (or more if you like it spicy)
  12. Take to taste Salt
  13. Prepare Some fresh coriander
Instructions to make Spinach chana dal curry

(Daal Palak) ( spinach & split chickpea curry::

  1. First rinse the chana dal 2-3 times. - Add 2 & 1/4 cup water and chana dal in a medium-size saucepan. Bring to a boil and let cover & simmer 20-25 minutes until the dal cooked and there is almost no water left. Remove from heat and drain excess water if needed. Set aside.
  2. Heat 4 Tbsp of oil in a large skillet over medium heat. Add onion and sauté for 3-5 minutes, or until soft. Next, add the garlic and ginger. Cook for another 2-3 minutes.
  3. Add the chopped tomato, all spices and cook until the tomatoes become soft, stirring regularly. - While the tomatoes are cooking, add washed and drained spinach fry well till all spinach water dry well and all oil come up to the surface
  4. Add the boiled chana dal to the skillet and continue to cook for another 5-7 minutes, stirring regularly until the spinach is soft. You can cook it longer if you prefer a less soupy consistency. Taste and adjust salt if needed. - Sprinkle garam masala powder cover and simmer low flame for about 5-6 mins. - - Serve topped fresh coriander with naan, paratha, roti or rice. - Enjoy !

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