Khatti Meethi Paalak Daal – Lentils with Spinach

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Khatti Meethi Paalak Daal – Lentils with Spinach

A super healthy dish of Arhar/Toor daal or split pigeon pea lentils cooked with spinach. This daal has tangy and sweet flavors achieved by adding tamarind and jaggery.

Ingredients:

Arhar/Split pigeon pea lentils – 1 cup

Water – 3 cups* + more for adjusting the consistency of daal

Ghee/oil – 1 tablespoon (ghee recipe here)

Heeng/Asafoetida – a pinch

Mustard seeds – ½ tablespoon

Cumin seeds – ½ tablespoon

Curry leaves (optional) – from 1 sprig

Garlic – 3 cloves (fresh grated or minced)

Green chili – 1 (optional)

Onion – 1 small

Ginger – 1 teaspoon (fresh grated or minced)

Turmeric powder – ¼ teaspoon

Coriander powder – 1 tablespoon

Red chili powder – ½ teaspoon

Tomato – 1 big

Spinach – 3 cups

Tamarind paste – 1 teaspoon

Jaggery/Gudh/Shakkar – 2 tablespoon

Lime juice – from ½ a lime

Cilantro – from 5-6 sprigs

Salt – to taste

Method:

Find the recipe at Thekitchendocs.wordpress.com

Full recipe: Khatti Meethi Paalak Daal – Lentils with Spinach

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