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My favorite dish there is dal palak, I order it each and every time I go. It’s a lentil soup made with split chickpeas, spinach, tomato, and spices.
I tried many recipes but just couldn’t find a satisfying one, it was either too soupy, too spicy, or the texture was off. Last time I went to the restaurant, I had a quick talk with the chef and got the chance to squeeze out some tips out of him. So I made a mission to recreate it the traditional way, more or less. I’m very happy with the results and it tastes just like the one I love!
INGREDIENTS
- 1/2 cup split chickpeas (also known as chana dal)
- 1/4 cup red lentils
- 2 and 1/4 cup water
- 2 tbsp oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tsp minced ginger
- 1 tomato, finely chopped
- 1 tsp each: turmeric, coriander, garam masala, fenugreek
- 1/8 tsp chili (or more if you like it spicy)
- 1 tsp salt
- 1 tbsp tomato paste
- 9 cups baby spinach
- 2 tsp nutritional yeast
- for serving: fresh parsley, lemon juice
INSTRUCTIONS
- Start by rinsing the split chickpeas and lentils 2-3 times.
- Combine the split chickpeas, red lentils, and water in a medium-size saucepan. Bring to a boil and let simmer 20-25 minutes until the chickpeas are cooked and there is almost no water left. Remove from heat and drain excess water if needed. Set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and sauté for 3-5 minutes, or until soft. Next, add the garlic and ginger. Cook for another 2-3 minutes.
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