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Palak Daal (spinach and split pigeon pea stew)

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Ingredients

Adjust Servings:
2 cups Spinach Leaves (Rougly chopped)
1 cup Split Pigeon Peas (Toor Daal/ Arhar Daal)
1 big Onion (Sliced)
1 medium Tomato (Diced)
1 tsp Turmeric Powder (Haldi powder)
2-3 tsp Green chilli and Garlic paste
1/2 tsp Cumin seeds (Zeera)
1 handful (1/4 cup) Peanuts
to taste Salt
4 tbsp Vegetable Oil
4 cups Water

Palak Daal (spinach and split pigeon pea stew)

Cuisine:
    • 40 mins
    • Serves 4
    • Easy

    Ingredients

    Directions

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    This Daal scores 10/10 in both nutrition and taste.

     

     

    Steps

    1
    Done

    To make green chilli and garlic paste : Grind together 10 green chillies with 5 cloves of garlic. This can be stored for 2-3 weeks in a refrigerator and used in many dishes. For this dish we will be using only 3 tsp.

    2
    Done

    Pressure cook all the ingredients except for oil and onion. Cook till you get 5-6 whistles.

    3
    Done

    Turn off the heat and once the cooker lid can be opened, crush the daal with the help of a spoon.

    4
    Done

    Caramelize Onion in a pan. while the Onion is still hot pour it over the daal along with the leftover oil.

    5
    Done

    Serve hot with steamed rice.

    Sana Sayyed

    Food Blogger | Recipe Developer | Chilli Addict | Lawyer | Spice Lover

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