You are here: Home >  Videos >  Course  >  Main Course  >  Sabzis, Curries   >  Sukhi Sabzis  >  
Urad Dal With Spinach/ Healthy Urad Dal with Spinach Video by Tarla Dalal

Urad Dal With Spinach/ Healthy Urad Dal with Spinach Video by Tarla Dalal

Viewed 17981 times

Lightly spiced with green chillies and coriander, this unusual mix of urad dal and spinach carries a healthy dose of b-complex vitamins. For a truly fulfilling experience, eat with hot parathas.




Recipe Description for Urad Dal and Palak Sabzi

Soaking time:  1 hour
Preparation Time: 
Cooking Time: 
Makes 2 servings
Show me for servings


Ingredients


For Urad Dal and Palak Sabzi
1/2 cup urad dal (split black lentils) , soaked for 1 hour and drained
1 cup finely chopped spinach (palak)
salt to taste
1/4 tsp turmeric powder (haldi)
1 tbsp oil
1/2 tsp caraway seeds (shahjeera)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tsp finely chopped green chillies
1/2 tsp chilli powder
2 tsp lemon juice

Method

For urad dal and palak sabzi
  1. To make {span class="bold1"}urad dal and palak sabzi{/span}, combine the urad dal with approx. 1 cup of water, salt and turmeric powder in a deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes, till the dal is cooked and soft. Keep aside.
  2. Heat the oil in a broad non-stick pan, add the caraway seeds and sauté on a medium flame for a few seconds.
  3. Add the onions and sauté on a medium flame for 1 minute.
  4. Add the tomatoes, green chillies and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add the spinach and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  6. Add the salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  7. Add the cooked urad dal and lemon juice, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  8. Serve the {span class="bold1"}urad dal and palak sabzi{/span} hot.
See step by step images of Urad Dal and Palak Sabzi recipe

Reviews



Subscribe to Free Weekly Food Mailer