Palak masoor dal

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , |

A fragrant spinach and lentil preparation made without the use of any calorie-laden ingredients. Enjoy this dal with phulkas or parathas made on a non-stick pan by only brushing the parathas with oil and not adding extra oil to cook them. Do remember not to overcook this dal as the spinach tends to discolour.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4.

½ cup masoor dal (split red lentils)
1 cup spinach (palak), chopped
1 teaspoon gingergreen chilli paste
a pinch turmeric powder (haldi)
1 tablespoon tamarind (imli) pulp
salt to taste
For the tempering
3 cardamoms (elaichi)
1 teaspoon cumin seeds (jeera)
3 dry red chillies, broken
6 to 8 curry leaves
1 teaspoon garlic, chopped
1 teaspoon oil
1. Wash and soak the masoor dal in water for an hour. Drain and discard the water.
2. Add the ginger-green chilli paste and turmeric to the dal alongwith 2 cups of water and pressure cook for 10 to 15 minutes, until the dal is cooked.
For the tempering
1. Heat the oil in a pan, add the cardamoms and cumin seeds and allow them to crackle.
2. Add the dry red chillies, curry leaves and garlic and sauté for 1 minute.
How to proceed
1. Pour the tempering over the cooked dal, add the tamarind pulp, spinach and salt and allow the dal to come to a boil. Simmer for a few minutes and serve hot.

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