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Yellow Mung Beans With Spinach – Dal Palak

My.Indian.Kitchen's picture
Lentils are prepared almost daily in many Indian homes. They are rich in nutrients and equally tasty. This particular combination of spinach and lentils is one of my favorite meals. I like to eat dal palak with fresh baked bread or over steamed basmati rice laced with butter. This dish is the perfect complement to fiery hot meat curries.
Ingredients
  Oil 1 Tablespoon
  Black mustard seeds 1 Teaspoon
  Red onion 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Ginger powder 1 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Tomato 3 Ounce, chopped (1 Small, 85 Gram)
  Yellow lentils 175 Gram, drained, rinsed (1 Cup)
  Water 500 Milliliter (2 Cups)
  Packed fresh spinach leaves/200 gram frozen chopped 150 Gram, washed, chopped (3 Cups)
  Coconut milk 125 Milliliter (0.5 Cup)
  Salt To Taste
  Chopped coriander leaves/Cilantro 2 Tablespoon
  Black sesame seeds 1 Teaspoon, toasted
Directions

1. Heat the oil in a large saucepan over medium heat. Add the mustard seeds—they should sizzle upon contact with the hot oil.Add the onion, garlic, ginger powder, Home-Style Garam Masala and cook, stirring constantly, until the spices are fragrant, about 1 minute. Add the tomato and cook for another 30 seconds.

2. Add the lentils and water and bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 15 to 20 minutes. Add more water if you want the dal to be thinner.

3. Stir in the spinach, coconut milk and salt, cover and simmer until the spinach is cooked, about 3 minutes longer. Serve hot, garnished with the fresh coriander leaves and sesame seeds.

This recipe has been excerpted from My Indian Kitchen. To purchase the book, visit Amazon.Com.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Ingredient: 
Lentil
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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