Ramadan Mubarak! Hope you all are having a happy Saturday! I’m trying to make dishes that the whole family can eat and really trying to sneak in more veggies. Adding spinach to this daal was such a success and so delicious! Hope you all give it a try!
Palak Daal (spinach and lentils)
Recipe
Palak Daal (spinach and lentils)
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Loading...Ingredients
- Ingredients
- 1 cup of uncooked Moong Yellow Daal (lentils)
- 1/4 cup of Toor Daal
- 2-3 tbsp of Olive oil or Avocado oil
- 1/2 onion chopped
- 2 cups of chopped spinach
- 2 tsps of cumin seeds
- 1 tsp of mustard seeds
- 1/4 cup of fried onion
- 1-2 tbsp of shaan daal masala (depending on preferred spice level)
- 1 tbsp ginger garlic paste or minced fresh
- 2 tsps of salt
- 2 tsps of turmeric
- 2 tsps of ground cumin
- 2 tsps of ground coriander
- 4 cups of water
- Cilantro for garnish
- Jalapeños for garnish
- Limes or lemon juice to finish
Instructions
In a medium pot, heat oil and add cumin seeds, mustard seeds, chopped onion, daal masala and all of the other seasonings.
Once coated in the oil, add the fried onion and daal. (Make sure you rinse your lentils well before use)
Stir well keeping the heat on low. Add 4 cups of water, ginger garlic paste and the salt. Raise the heat, stir well and let the lentils cook. Once all the water is absorbed add the spinach and an additional cup of water if you’d like a thinner consistency in your daal.
Cook the spinach for only about 5 minutes so it can keep it's color.
Taste and adjust seasoning according to your liking.
Turn the heat off, squeeze lime or lemon juice and serve over rice, with bread or in a bowl just by itself. Enjoy! ?
