Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry:.
Hello everybody, hope you are having an incredible day today. 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 little bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have spinach chana dal curry (daal palak) ( spinach & split chickpea curry: using 13 ingredients and 4 steps. Here is how you cook that.
Composition Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry::
- Provide 1/2 cup for chana dal.
- Give 270 g of baby spinach (washed well drain and chopped).
- You need 2 - & 1/4 cup water.
- You need 4 Tbsp oil.
- Provide 1 for onion, diced.
- You need 1 tsp for ginger & garlic mince.
- Provide 2 for Tomato finely chopped or use half canned Tomato.
- Provide 1 tsp - turmeric powder.
- You need 1 tsp - coriander powder.
- Need 2-3 pinch of garam masala powder.
- Prepare 1/8 tsp for red chili powder (or more if you like it spicy).
- Provide to taste of Salt.
- Require Some fresh coriander.
Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry: making process:
- 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..
- 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..
- 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.
- 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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