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spinage daal |
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#1 |
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Forum Member
Join Date: Jul 2003
Location: Pimlico, central London, UK
Posts: 14,872
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spinage daal
I would like to make this - anyone got any good recipes?
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#2 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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Try this?. Also, if you want to google some, try using the word 'palak' rather than spinach.
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#3 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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Quote:
Try this?. Also, if you want to google some, try using the word 'palak' rather than spinach.
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#4 |
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Forum Member
Join Date: Mar 2007
Location: Birmingham
Posts: 288
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My favourite recipe:
Red lentils - cooked until soft in water with about half a tsp of turmeric and an inch or so of chopped ginger and a bit of salt added. In a small pan (I use a large metal ladle) heat a tblsp or so of oil and gently fry 4 cloves of very finely sliced garlic, when cooked - not too brown - add to the lentils. Stir in some wilted spinach. (I buy my spinach in 500g bags from Tesco, ready to cook - then you just have to pierce the bag and pop it into the microwave for a few mins and its wilted and ready to use). Try this Saag Chana recipe too: 500g Spinach 200g cooked chickpeas 1 onion - chopped 1 tsp tomato puree 1/2 tsp garlic powder 2 tsp garam masala salt and chilli powder to taste Fry the onion in a bit of oil til golden, add the spices and stir for a minute, add the spinach and chickpeas and cook until spinach is fully cooked and chickpeas are warmed through. Both of these recipes are delicious and made pretty much weekly in my house. |
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#5 |
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Forum Member
Join Date: May 2006
Posts: 1,060
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Quote:
My favourite recipe:
Red lentils - cooked until soft in water with about half a tsp of turmeric and an inch or so of chopped ginger and a bit of salt added. In a small pan (I use a large metal ladle) heat a tblsp or so of oil and gently fry 4 cloves of very finely sliced garlic, when cooked - not too brown - add to the lentils. Stir in some wilted spinach. (I buy my spinach in 500g bags from Tesco, ready to cook - then you just have to pierce the bag and pop it into the microwave for a few mins and its wilted and ready to use). Try this Saag Chana recipe too: 500g Spinach 200g cooked chickpeas 1 onion - chopped 1 tsp tomato puree 1/2 tsp garlic powder 2 tsp garam masala salt and chilli powder to taste Fry the onion in a bit of oil til golden, add the spices and stir for a minute, add the spinach and chickpeas and cook until spinach is fully cooked and chickpeas are warmed through. Both of these recipes are delicious and made pretty much weekly in my house. |
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#6 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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My dhal (not authentic by any means!):
Put on some lentils or dried lentil and pea mix to boil in stock. Season. Fry some onions and mushrooms in curry powder, fav curry paste or garam masala or your fav curry paste. Add to lentils when they are getting softer. When the juice in the lentils has reduced a little, add half tin of chopped tomatoes (not ones with basil added) or a couple of chopped skinned tomatoes. Keep tasting. You'll know when it's ready. Blitz some spinach (boil or microwave) and add near the end of the cooking process and some fresh coriander or add chopped spinach to dish whilst cooking. You can liquidise some of it, if you want it to be smoother. You can add more liquid if you want it to be a soup. Very nutritous and you can miss out the spinach, if you want it to be cheaper. Service with chapati or nan and/or spiced roasted potatoes. You can also add potatoes. . |
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