Palak Channadal Curry | Spinach Bengal Gram Curry

Want to make a simple, healthy and yummy accompaniment for Indian Breads like Roti / Chapati / Naan etc, try this simple and tasty Palak Channadal curry, the nutritional rich palak added with dal along with Indian Spices, is the best ever complement for rotis. Very easy to make and takes very less time to make. Many of our kids show little aversion to spinach and we need to try hard to make them understand the importance of greens. We need to try to include greens in any form every day for a healthy living. Atleast include coriander and curry leaves in generous quantity. This Spinach Bengal Gram Curry (Palak Channadal Curry) is one way to include spinach in our diet. Even this tastes so great with any Pulao variety.





Preparation and Yield:
Preparation time20 mins
Cooking Time30 mins
Servings2
Recipe CategoryMain
Recipe CuisineSouth Indian
Palak Channadal Curry | Spinach Bengal Gram Curry
Palak Channadal Curry | Spinach Bengal Gram Curry 


Ingredients:
Spinach / Palak Leaves2 Packed cups, washed & Chopped roughly
Bengal Gram dal (Channadal)1 Cup *
Onion1 Big, Finely Chopped
Tomato1, Roughly Chopped
Red Chilli Powder1 teaspoon
Turmeric Powder1/4 teaspoon
Chopped Ginger1 teaspoon
Chopped Garlic1 teaspoon
Water4 Cups
Coriander Powder 1 teaspoon
Lemon1/2
Garam Masala1/2 Teaspoon
SaltTo taste
Oil 2 Tablespoon

*1 Cup = 250ml

For Seasoning:
Ghee1 Teaspoon
Cumin Seeds1 Teaspoon
Red Chilli2


Palak Channadal Curry | Spinach Bengal Gram Curry
Palak Channadal Curry | Spinach Bengal Gram Curry 
Method:
  1. Soak Channadal in water for 20 minutes. Wash the spinach thoroughly and chop it roughly and set it aside
  2. Heat oil in a pressure cooker, add onions, garlic and ginger and saute the onions till translucent
  3. Add tomato and stir well. Add turmeric powder, red chili powder, coriander powder and salt and allow the tomato to cook for 2 minutes. 
  4. Then, add soaked and drained channadal and also chopped spinach and mix well
  5. Then add 4 cups of water and stir once and close the cooker with lid and put the whistle and allow for 2-3 whistles
  6. Allow the pressure to fully release and then give the spinach and dal a good stir. Meanwhile heat a pan and add ghee. When the ghee is melted and hot, add cumin seeds and allow it to sputter. Add red chili and saute for a second and then add these seasoning to the cooked Spinach and dal and stir well
  7. Finally squeeze 1/2 lemon and stir well. Finally add garam masala and stir once. 
  8. The delicious Palak Channadal is now ready to serve!
  9. Palak Channadal Curry | Spinach Bengal Gram Curry
    Palak Channadal Curry | Spinach Bengal Gram Curry 

Post a Comment

Dear mami,
I am a big fan of your website and check everyday. I try many of your recipes. v good. thanks for posting such nice, easy to follow recipes.
Please be advised that keerai should not be covered and cooked, especially in pressure cooker. Always, it should be cooked in open pan.
There is oxalic acid in all keerais, which can accumulate in body. When you cook in open pan, this dissipates; if you cover and cook, it is retained in the dish

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