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.
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.
Chetna’s palak dhal [Recipe]Course: Breakfast, Lunch, DinnerCuisine: Indian, MalaysianDifficulty: Easy
An easy-to-do spinach dhal recipe from Chetna Makan.
200g lentils, soaked overnight to soften
1/2 tsp salt
1/2 tsp turmeric powder
100g baby spinach leaves
1/2 tsp garam masala (optional)
1 tbsp ghee
1tsp cumin seeds
2 garlic cloves, minced
1 green chilli, chopped
- Soak lentils overnight to soften.
- Heat up pan. Pour in dhal, turmeric powder, salt and water. Cover and let the lentils cook. You may add garam masala as well.
- In another pan, heat up ghee/butter. Add the cumin seeds, garlic and chilli. Cook until golden and fragrant. Setaside when done.
- Adjust the lentils’ consistency with water if necessary. Lentils should be cooked and mushy – press down with the spatula. Add the spinach. Mix until spinach is cooked and serve.
- Add the cumin toppings. Enjoy!
- 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 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).