Recipe: Yummy Chana daal palak combination

Leah Santos
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Recipe: Yummy Chana daal palak combination
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Recipe: Yummy Chana daal palak combination Delicious, fresh and tasty.

Chana daal palak combination. Chana daal looks just like split peas but is a quite different lentil entirely (for more information, see Types of Chickpeas and Flours). They have the same earthy, nutty flavor profile as brown chickpeas. Chana daal requires more cooking time than other lentils.

Then heat oil in pan, add tomato cubes, also add ginger garlic and roast until tomatoes tender.

Now add boiled chana daal and spinach and cook on high flame.

Then add crushed red chilies, coriander, cumin, all spice and green chilies and cook until mixtures leaves oil.

You can cook Chana daal palak combination using 11 ingredients and 1 steps. Here is how you cook that.

Ingredients of Chana daal palak combination

  1. Prepare 1 cup of Chana daal boil.

  2. Prepare Half of cup Oil.

  3. Prepare of Palak ak gathi.

  4. You need of Ak tbs Methi.

  5. Prepare of Ak tsp Zeera.

  6. It’s To taste of Namak.

  7. You need of Ak tsp Lal mirch.

  8. Prepare Half of tsp Haldi.

  9. You need of Ak tsp Adrak paste.

  10. It’s To taste of Garammasala.

  11. It’s 3 of Hari mirchi.

You can also mix and match a combination of lentils.

Spinach/palak greens: I've used baby spinach in this recipe, you could use regular spinach as well.

Mash the moong dal with laddle and add into the spinach, then add the chana dal.

Mix it well, if needed add water and bring to boil for few minutes.

Chana daal palak combination instructions

  1. Chana Daal Ko boil kar lain Pyaz brown kar ke us main adrak, haldi Aur zeera daalain Ak timatr cut kar ke dalain sath hi namak Aur lal mirchi daalain Jab masala bhun jaye tu is main methi Aur palak daal dain kuch dair pakane ke baad daal Shamil Kar dain Aur halki anch par 10 mint tak pakaiyan. At the end pani dry kar ke garammasala Aur hari mirchi daalain now its ready to serve 🙂.

In the meantime, temper the ingredients listed under "To Temper" & add into the spinach dal and switch off the flame.

That's it , Keerai Kootu is ready to serve.

In this recipe, you can substitute spinach (palak) with amaranth leaves (chaulai) or fenugreek leaves (methi) and even kale.

I have made a kale dal too.

You can also use moong lentils or a combination of moong+pigeon pea lentils or red lentils (masoor dal)+pigeon pea lentils.