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Palak Daal Recipe

Looking for an easy Palak Daal recipe? Learn how to make Palak Daal using healthy ingredients.


Submitted by zarfer

Makes 5 servings



Spinach can be particularly muddy this time of year it seems. I fill the large bowl from my salad spinner with cold water, place the spinach in the basket the place it into the bowl of water. Swish the leaves around a bit to loosen any dirt. Drain and repeat. This usually does the trick. I use the same approach with kale and leeks as well. As far as peppers go, I used serrano chile peppers here, and used a pure red chile powder made from a mildly spicy red pepper, not cayenne in this case, I suspect that would be a bit on the too spicy side...but if that is all you have, adjust to what tastes good to you. I skipped the asafetida, but if you have it on hand, start with a pinch. Leftevers were delicious reheated with a generous splash of coconut milk. And lastly, if you are having trouble tracking down white urid daal / ivory lentils, feel free to experiment with other types of lentils.

Recipe Ingredients for Palak Daal

1 cup lentils, white urid
6 cups water, plus more if necessary
1/2 pound spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
1 tablespoon green chili peppers, 2 medium minced
2 tomatoes, chopped
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon red chili powder, pure
1/4 cup lemon juice, to taste optional
1/4 cup cilantro, chopped

Recipe Directions for Palak Daal

  1. In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt.

  2. In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.

Categories

Main Dish

Nutrition Facts
Serving Size 439.1g
Amount Per Serving
Calories
207
Calories from Fat
50
% Daily Value*
Total Fat
5.6g
9%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
321mg
13%
Potassium
802mg
23%
Total Carbohydrates
29.3g
10%
Dietary Fiber
13.9g
56%
Sugars
2.8g
Protein
12.0g
Vitamin A 103% Vitamin C 45%
Calcium 9% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • Very high in dietary fiber
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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