Palak Chana Dal
by Tarla Dalal
Added to 85 cookbooks
This recipe has been viewed 71456 times
A maharashtrian delight, tweaked to boost the health value! while palak adds vitamin a to this dish, chana dal adds nutrients like calcium, iron, folic acid, zinc and fibre. Ensure that you do not overcook chana dal, as it should be separate and not mashed.
- Combine the chana dal, salt, turmeric powder and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat a deep non-stick pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for about 30 seconds or till the mustard seeds crackle.
- Lower the flame, add the green chilli and onions and dry roast till they turn light brown in colour. Sprinkle a little water if the onions start burning.
- Add the spinach and dry roast for 1 to 2 more minutes while stirring continuously.
- Add the cooked dal, jaggery, chilli powder and little salt and mix well.
- Add ½ cup of water, mix well and simmer for 5 to 7 minutes.
- Serve hot
Nutrient values per serving
|Energy|| 144 kcal|
|Protein|| 7.8 gm|
|Carbohydrates|| 22.3 gm|
|Invisible Fat|| 1.8 gm|
|Vitamin A|| 1158.3 mcg|
|Iron|| 2.2 mg|
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