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Konkani Dal Palak

VIEWS 2553

Energy (kcal) - 142

Protein (g) - 8

Carbohydrate (g) - 27

Fat (g) - 3

Khyati's Health-O-Meter Says:

Spinach is a super food loaded with tons of nutrients in a low-calorie package. Dark leafy greens like spinach are important for skin and hair, bone health, and provide iron, vitamins, and minerals. Pigeon pea is a good source of vitamins and minerals such as thiamin, riboflavin, niacin, vitamin B-6, folate. Being one of the good sources of protein, it helps in muscle development.

INGREDIENTS:

  • Fresh spinach leaves (palak), blanched and chopped - ½ cup
  • Split pigeon pea (Toor dal/Arhar dal) cooked with salt and turmeric powder - 20 g
  • Fenugreek seeds (methi dana) - ½ tsp
  • Dried red chillies - 2
  • Tamarind, soaked in water - 1 tbsp
  • Oil - ½ tsp
  • Onion, finely chopped - 1 small
  • Salt as per taste, use minimum

DIRECTIONS:
Step 1 Heat cooked dal in a deep non-stick pan.  Step 2 Heat another non-stick pan and dry roast fenugreek seeds, broken red chillies for 1-2 minutes in it.  Step 3 Combine dry roasted ingredients, tamarind soaked in water in a grinder jar. Grind into a fine paste using little water. Step 4 Add ground paste to the dal, mix well and bring to a boil. Use the ground paste depending on the amount of spiciness you want.  Step 5 Add spinach leaves and mix well. Add ¼ cup water, stir to mix and bring again to a boil.  Step 6 Remove from heat and set aside. Heat oil in a non-stick pan. Add onion and saute for 2-3 minutes. Add cooked dal, adjust salt and stir to mix. Boil for 2-3 minutes. Serve hot.

Konkani Dal Palak - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2553

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