पालक चना दाल तड़का | Palak Chana Dal Tadka | Sanjeev Kapoor Khazana

A twist to the everyday dal tadka! This recipe is filled with the goodness of palak (Spinach) making it an extra healthy dal. Serve it with steaming rice for the best experience.

PALAK CHANA DAL TADKA

Ingredients

2 cups shredded spinach (palak) leaves
1 cup Bengal gram (chana dal), soaked for 1 hour and drained
2 tbsps ghee
1 tsp cumin seeds
¼ tsp asafoetida (hing)
¼ tsp turmeric powder
Salt to taste
Tadka
2 tbsps butter
1 tbsp oil
1 tsp cumin seeds
¼ tsp asafoetida (hing)
1½ tbsps chopped garlic
½ tbsp chopped ginger
2 green chillies, chopped
2 medium onions, chopped
Salt to taste
1 large tomato, chopped
1 tbsp coriander powder
1 tsp cumin powder
1 tsp Kashmiri red chilli powder
½ tsp turmeric powder
¾ tsp garam masala powder
3-4 tbsps tbsps chopped fresh coriander leaves
½ lemon
Fresh coriander sprig for garnish

Method

1. Heat ghee in a cooker. Add cumin seeds and let them change colour. Add soaked Bengal gram and sauté for 1-2 minutes.
2. Pour 3½ cups water and mix well. Add asafoetida, turmeric powder and salt and mix well. Cook under pressure for 3-4 whistles.
3. Meanwhile, to make the tadka, heat butter and oil in a non-stick pan. Add cumin seeds and let them change colour.
4. Add asafoetida, garlic, ginger and green chillies and sauté till golden brown. Add onions and salt and mix well. Cook till the onions turn golden brown.
5. Add tomato, mix and cook till soft and pulpy. Add coriander powder, cumin powder, Kashmiri red chilli powder, turmeric powder and garam masala powder and mix well. Cook for 1 minute.
6. Stir in ½ cup water and mix well. Cook for 1-2 minutes.
7. Add spinach leaves and 2-3 tbsps coriander leaves and mix well.
8. Open the cooker once the pressure has reduced completely. Add the cooked gram into the tadka and mix well.
9. Pour ½ cup water, mix and cook for 1-2 minutes.
10. Squeeze the juice of lemon, and add the remaining coriander leaves and mix well.
11. Serve hot garnished with coriander sprig.

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