How to make Dal Palak with Coconut -
Coconut masala makes this palak and dal combination more tasty.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Pigeon Pea, Spinach Leaves
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Dal Palak with Coconut checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Sprouted Beans Kadhi Bengali Toker daal Sookhi Dal Amritsari - SK Khazana mutton korma
Dal Palak with Coconut Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dal Palak with Coconut Recipe
Split Pigeon Pea soaked 1 cup
Spinach Leaves shredded 1 cup
Scraped fresh coconut 2 tablespoons
Onion finely chopped 1 medium
Tamarind paste 1 tablespoon
Fresh coriander leaves chopped 1 tablespoon
Green chilli finely chopped 1
Salt to taste
Turmeric powder 1/2 teaspoon
Oil 1 tablespoon
Crushed garlic 1 tablespoon
Method
Step 1
Heat a pressure cooker. Add pigeon pea, spinach, onion and two cups of water. Mix, cover and cook under pressure till one whistle is given out. Reduce heat and cook for five minutes.
Step 2
Put coconut, tamarind paste, coriander leaves and green chilli in a grinder jar. Add a little water and grind into a fine paste.
Step 3
When pressure reduces completely, remove the cover and mix well. Place the cooker back on heat, add salt, turmeric powder and mix well and let the mixture come to a boil.
Step 4
Add ground paste and mix well and simmer for two minutes.
Step 5
Heat oil in a small non-stick tempering pan. Add garlic and sauté till it turns brown.
Step 6
Pour the tempering over the cooked dal mixture and let the mixture come to a boil again.
Step 7
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 1011 Kcal
Carbohydrates : 143.3 gm
Protein : 48.1 gm
Fat : 27.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
