Chetna’s palak dhal [Recipe]

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Li Ming’s birthday was coming up this week, so I asked her what she wanted to eat.

She requested palak dhal! Lol. My friend recommended Chetna Makan’s recipe – and turns out, this is so easy to cook and so delicious! We used it as a side to our chicken briyani but it was so good on its own!

Here is Malaysia, Indian food is a huge thing as the Indian community makes up 7% of population. We especially love eating dhal with roti canai (roti pratha or Indian flat bread) for breakfast.

We love Chetna’s palak dhal (lentils with spinach) recipe. The addition of the cumin-garlic topping was lovely to give it some crunch and fragrance. We wanted to keep some to eat with roti but we almost finished all of it! Haha.

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We just followed Chetna’s instruction on Youtube (it’s also in her cookbook Chetna’s Healthy Indian – which we hope to get once this #mco is over).

Some KEY TIPS:
* Our friend suggested to soak the lentils overnight to soften it before cooking.
* We added a bit of garam masala to spice things up – pun not intended. However, Chetna’s recipe is already so good as it is.
* You can cook a big batch of dhal and put it in the freezer. When you want to eat it – just reheat and add the spinach (or other veggies).

For videos and step-by-step instruction, check out our Instagram post here.

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