Daal Palak (Lentil & Spinach Curry)

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 50 minutes

Ingredientes

1 red onion, sliced 1/4-inch thick

Juice of 1/2 lime

1/4 teaspoon salt

1 cup lentils (such as moong dal or red lentils)

3-4 cups water

1 teaspoon ginger garlic paste

1/2 teaspoon ground turmeric

1 cup fresh baby spinach

2 tablespoons fresh cilantro leaves

1 tablespoon lime juice

1/2 teaspoon salt

2 tablespoons ghee

1 teaspoon cumin seeds

2-5 red chiles (dried or fresh)

1/2 teaspoon Kashmiri chili powder

1/4 teaspoon ground cumin

Yogurt

Papad

Rice or roti

Instruções

Make the pickled onions: In a small bowl add the sliced onions, lime juice and salt. Using your hands, mix it well and let it marinate for 30 minutes while you make the rest of the recipe. Simply Recipes / Annika PanikkerSimply Recipes / Annika Panikker

Cook the lentils: In a medium stock pot add the lentils and 3 cups of room temperature water. Bring to a boil over high heat. Skim and discard foam that may gather on the top. Reduce the heat and simmer uncovered until soft, approximately 20-30 minutes. Add more water if you need to, and stir the pot if you’re worried the lentils are sticking to the bottom of the pot as they get softer (I usually don’t find this necessary). If we start cooking lentils in cold water it doesn’t cook them all the way through, leaving a little grainy texture on the palette. I always start with room temperature water.Simply Recipes / Annika PanikkerSimply Recipes / Annika Panikker

Add the spices to the lentils: Once the lentils are cooked through, add the ginger garlic paste and turmeric and stir. Cook for 1 minute on low heat. Simply Recipes / Annika Panikker

Add the spinach: Add the spinach and cilantro and cook for 3-5 minutes on low heat until the spinach wilts and the daal is thicker. Simply Recipes / Annika PanikkerSimply Recipes / Annika Panikker

Season: Take the pot off the heat and season with salt and lime juice. Simply Recipes / Annika Panikker

Make the tadka: In a small sauté pan over low to medium low heat, add the ghee, cumin seeds, and red chiles. Once it is sizzling, add the Kashmiri chili powder and ground cumin and stir briefly. Simply Recipes / Annika PanikkerSimply Recipes / Annika Panikker

Add tadka to the daal: Pour a little more than half the tadka into the pot with the daal, reserving the rest to be spooned over after serving. Simply Recipes / Annika Panikker

Serve: Divide the daal palak between serving bowls (over rice, if you'd like). Top with the pickled onions, papad, yogurt, and add more tadka if you want more heat. Store the leftovers in an airtight container in the fridge for up to 4 days. Keep the leftover pickled onions on their own in a glass jar in the fridge for 1 day. Did you love the recipe? Leave us stars below. Simply Recipes / Annika Panikker

Informação Nutricional

• Calorias: 208 kcal
• Gordura Total: 8 g
• Gordura Saturada: 4 g
• Gordura Insaturada: 0 g
• Colesterol: 16 mg
• Sódio: 565 mg
• Carboidratos Totais: 28 g
• Fibra Alimentar: 10 g
• Açúcares Totais: 5 g
• Proteína: 9 g