Palak Masoor Dal Recipe
The palak masoor dal is an indian preparation of red lentils with spinach. Cooked in water with ginger, green chiles, turmeric and tamarind for flavor, the palak massor daal is best served hot with cooked long grained rice.This is a special low sugar recipe great for diabetics as well as for people on low carb diet. Adapted from the Lantus book of recipes.
Ingredients
1/2 cup masoor dal (split red lentils)
1 cup chopped palak (spinach)
1 teaspoon ginger-green chilli paste
A pinch haldi powder (turmeric)
1 tablespoon imli (tamarind) pulp
Salt to taste
For tempering
3 elaichi (cardamoms)
1 teaspoon jeera (cumin seeds)
3 dry red chillies, broken
6 to 8 curry leaves
1 teaspoon chopped garlic
1 teaspoon oil
Directions
Wash and soak masoor dal in water for an hour.
Drain and discard the water.
Add ginger green chilli paste and turmeric to the dal along with 2 cups of water and pressure cook for 10 to 15 minutes.
For tempering Heat oil in a non-stick pan, add cardamoms and cumin seeds, and allow them to crackle.
Add dry red chillies, curry leaves and garlic, and saute for 1 minute.
How to proceed Pour the tempering over cooked dal, add tamarind pulp, spinach and salt, and allow the dal to come to a boil.
Simmer for a few minutes and serve hot.
Drain and discard the water.
Add ginger green chilli paste and turmeric to the dal along with 2 cups of water and pressure cook for 10 to 15 minutes.
For tempering Heat oil in a non-stick pan, add cardamoms and cumin seeds, and allow them to crackle.
Add dry red chillies, curry leaves and garlic, and saute for 1 minute.
How to proceed Pour the tempering over cooked dal, add tamarind pulp, spinach and salt, and allow the dal to come to a boil.
Simmer for a few minutes and serve hot.
