Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry:.
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Ingredients - Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry::
- Prepare 1/2 cup for chana dal.
- Require 270 g for baby spinach (washed well drain and chopped).
- Provide 2 - & 1/4 cup water.
- Prepare 4 Tbsp for oil.
- You need 1 for onion, diced.
- Prepare 1 tsp ginger & garlic mince.
- Give 2 Tomato finely chopped or use half canned Tomato.
- Give 1 tsp for turmeric powder.
- Provide 1 tsp coriander powder.
- Prepare 2-3 pinch for garam masala powder.
- Give 1/8 tsp - red chili powder (or more if you like it spicy).
- Require to taste - Salt.
- Need for Some fresh coriander.
Spinach chana dal curry (Daal Palak) ( spinach & split chickpea curry: start cooking:
- 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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