Palak Dal
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, yellow (Toor Dal)
- 700 ml water
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 5 piece (s) bay leaves, (Asian Bay Leaves, are different from ours)
- 1 packet spinach leaves, frozen (450 g), thawed, roughly chopped
- 1 onion (s), chopped
- 2 tablespoon ginger, chopped
- 100 g tomato (s), mashed (tetrapack)
- 5 chilli pepper (s), dried red, crumbled
- 2 chilli pepper (s), fresh green (or more), chopped
- 2 clove (s) garlic, chopped
- 1 stick cinnamon, broken
- 1 teaspoon cumin
- 250 ml coconut milk
- salt
- Chili powder
Print Recipe
Pin Recipe Instructions
- Soak the lentils in the water for about 1 hour. Then cook for about 25 minutes until soft.
- Heat the oil and fry the mustard seeds in it until they crack. Then add onions, garlic, chiles, cumin and cinnamon and fry a little. Add tomatoes, bay leaves and ginger and let it steep. Now add and heat the spinach and then fold in the lentils. Mix with the coconut milk and simmer for a few minutes.
- Season to taste with salt and chilli powder.
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