Palak chana daal. Please support my effort and subscribe my channel & like share this video with your family and friends. Palak Chana Dal with step by step photos and video. Palak Chana Dal is a Maharashtrian delight, tweaked to boost the health value!
Palak Chana Daal - When we cook pulse with vegetables it enhance more taste as well nutritions also. Lentils are a nutrient dense, protein packed super food. They come in many different varieties and are distinguishable based on. Palak chana daal very diverse and own mind sense that unique. Some types of Palak chana daal recipes are also adequate easy to process and do not pick up long. Though not everybody likes Palak chana daal food, now some people are getting attached and like the sundry Palak chana daal foods on hand. This could be visible than the number of restaurants that supply Palak chana daal as one of the serving. You can cook Palak chana daal using 19 ingredients and 9 steps. Here is how you cook it.
Ingredients of Palak chana daal
- You need 300 gm of fresh and finely chopped palak.
- You need 1 cup of chana daal (soaked in water for 1 hr).
- You need 1 of big size finely chopped onion.
- You need 4-5 of garlic cloves finely chopped.
- You need 1 of " ginger finely chopped.
- It's of (or ginger garlic paste).
- It's 1 of big size chopped tomato.
- You need of (Or tomato puree).
- Prepare 3-4 of chopped green chilli.
- You need of Spices- 1 bay lead, 1 big black cardamom,.
- It's 1 pinch of heeng.
- Prepare 1/2 tb of spn cumin seed.
- It's 1/2 tb of turmeric powder.
- It's 1/2 tb of spn red chilli powder.
- It's 1/2 tb of spn coriender powder.
- Prepare 1/2 tb of garam masala powder.
- Prepare of Salt as per the taste.
- You need of Cooking oil.
- It's of Butter or 2tb spn desi ghee.
Chana Palak recipe or chole palak or chickpeas with spinach - very delicious curry, boiled chana is Chana palak recipe or chole palak recipe - Boiled chickpeas are simmered into flavorful, vibrant. Boiled chick peas are cooked in spinach and tomato puree. Chana is rich in protein and the addition of spinach added on the nutrition as spinach is very high. Palak chole recipe or chana palak recipe - Chickpeas in spiced spinach gravy.
Palak chana daal instructions
- Take 3 cups of water and add chana daal in cooker. Add salt as per the taste and 1/2 tb spn turmeric paowder and boil it for 1/2 an hr (med flame)..
- Take out boiled chana daal in a bowl..
- In a pan take some cooking oil. In hot oil put black cardamom, bay leaf & 1 tb spn cumin seeds. Add chopped onion mix it well and add 1 pinch heeng and fry it till onion will b golden in color.(medium heat).
- Now add chopped ginger garlic & green chilli and fry it for 5 mins. (Medium heat).
- Now add chopped spinach and mix it well and cook it for 15 mins. (medium flame).
- Now add chopped tomato (or puree) & all the powder form spices & salt as per the taste and mix it well. Cover the pan & cook it for 5 mins..
- Add boiled chana daal and cook it for 5 mins..
- Add butter or 2tb spn desi ghee and mix it well and switch of the gas..
- Palak chana daal is ready to eat now..
This no onion, no tomato and no garlic chana palak gravy tastes very delicious and creamy. Chana dal, or split chickpeas, is a dried, split pulse that plays an important part in South Asian cuisine. It is made by removing the outer layer of black chickpeas and then splitting the kernel. Chana Palak is delightful and tasty dish from the Punjabi cuisine. Learn how to make/prepare Chana Palak by following this easy recipe.
To get ingredients for manufacture Palak chana daal recipes is also not hard. You can easily get the main ingredients at the closest supermarket and indeed on the market. There are much kinds of Palak chana daal that are easy and fast to process into delicious serving. You can always praxis this Palak chana daal recipe at home, and can provide it to your children and extended family. If you wish to cook another foods on our website, we provide various types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try their.
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