Palak Daal

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I’m always looking for good vegetarian dishes that are easy to make especially for lunch or even dinner.  I recently revisited an old blog I used to look at which primarily focuses on whole foods and vegetarian dishes and found a recipe for Spinach and Lentils aka Palak Daal. 

The recipe is a veryyy easy dish with minimal effort.  It’s almost too easy and I’ve never tasted any lentils like this before. 

Palak Daal/Spinach Lentils (from here)

1 cup white urid or uraad daal, washed, rinsed, & drained

6 cups water

1/2 lb spinach (I used pre-washed baby spinach)

1 tbs minced ginger

1/2 tsp turmeric

2 medium green chilies, minced

2 tomatoes, chopped

1/2 tsp salt

2 tbs butter

1/2 tsp whole cumin

1 tsp red chili powder

juice of 1/2 lemon

In a large pot combine the water and urid over medium heat and bring to a boil.  Add in the spinach, salt, turmeric, ginger, tomato, and green chilies.  Reduce heat to a simmer and cook for another 20-30 min, until the lentils have become soft and most of the water has burned off. 

In a small fry pan, melt the butter.  Add in the cumin and fry until the cumin pops.  Mix in the red chili powder and cook for another 30 seconds.  Mix this mixture into the lentils and cook for additional five min, adjust salt if needed.  Take off heat and top with the lemon.  Serve with rice or flatbread. 

I had blueberries sitting in the fridge so I decided to use them to pancakes for breakfast this morning.  I used a different recipe than usual which helped pack in some extra nutrition.  I thought it would taste weird but they were super yummy with all the blueberries.  Here is the link.


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