Lehsuni Palak-Dal | Garlicky Spinach-Lentils
Lehsuni Palak-Dal | Garlicky Spinach-Lentils

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, lehsuni palak-dal | garlicky spinach-lentils. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry.

Lehsuni Palak-Dal

To begin with this particular recipe, we have to first prepare a few components. You can cook lehsuni palak-dal | garlicky spinach-lentils using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Lehsuni Palak-Dal | Garlicky Spinach-Lentils:
  1. Make ready 2 Cups Chana Daal/Bengal Gram
  2. Make ready 200 Grams Palak/Spinach (I used Baby Spinach)
  3. Make ready 2 Onions: Medium (Thinly Sliced)
  4. Make ready 6-8 Large Garlic Cloves (Finely Chopped)
  5. Prepare 1 Inch Piece Fresh Ginger (Finely Chopped)
  6. Prepare 2 Medium Tomatoes (Finely Chopped)
  7. Make ready 2 Tsp Saunf/Fennel Seeds
  8. Get 2 Tsp Degi Mirch/Red Chilli Powder
  9. Make ready 2 Tsp Haldi/Turmeric Powder
  10. Take 2 Tsp Garam Masala Powder
  11. Get As per taste Salt

Creamy One Pot Spinach Lentils & Rice ( Spinach Khichdi) Gujarati Moong Dal Curried Egg Rice One Pan Peas & Mushroom Gnocchi. It's an easy, go-to side dish for your table. This spicy lentil dahl recipe is a dairy-free vegan soup that is hearty and delicious. It's also easy and inexpensive to make and great with flatbread.

Steps to make Lehsuni Palak-Dal | Garlicky Spinach-Lentils:
  1. Wash the Chana Dal until the water runs clear.
  2. Pressure cook the Dal with 4 Cups of Water, Onions, Tomatoes, Turmeric & the Salt for 5 minutes. Let the steam release by itself.
  3. Wash & Chop the Spinach Finely. Add it to the cooked Dal. Let it simmer on low heat for 5-10 minutes.
  4. Add more water if required. We want a medium consistency. Prepare the Tadka/Tempering in the mean time.
  5. Heat & Desi Ghee in a small frying Pan or a tadka pan.
  6. Tip in the fennel seeds. Let them crackle.
  7. Add the chopped Ginger & Garlic. Cook over low heat until golden. Add the Degi Mirch Powder. Cook for 10 seconds.
  8. Sprinkle the Garam Masala on the Dal.
  9. Pour the hot Oil on top of the Dal. Stir.
  10. Serve hot with Roti/Paratha/Rice.

Heat the bacon fat, butter, or olive oil in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Place water, garlic and spinach in a large skillet. Add the chopped onions and sautee until golden brown. Add the garlic, all the spices, dried mint, sugar and flour.

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