Dal Palak Recipe One of the most popular Indian dishes can easily be prepared with anything in the kitchen. What makes it different from other people is the Lentil recipe to fear but it is Quesada and Moong Dal that make it a nutrient-rich food so let them get in it. Not only was the dish full of other nutrients, the taste buds, but it was in those days to really deal with the Enjoy. In the past, it may have been a while since the sacrament of all things was wonderful. I enriched the good of nature, a great source of vitamins and minerals. This style of cooking can be easy Dal Palak jeers served with rice, plain Rice, Bread, Naan, buttermilk. However, as you can tweak it to taste better when the chocolate tastes bad. To add more to this dish spice, some garlic is a little sticky, and the dish may help. This is whether they highlight the taste of the dish. However, even with the loss of the road, this can happen in the case of deep search, to be brought up in search of the tasteless, already published; To add a spice that can be dried roasted red chilies. For her, surprisingly delicious and rich, the masala corn adds the line. Here is a simple way to make this dish more spicy dry and keep it fresh in the most cooking area with the added Mix, and I envy people today. The beauty of not complaining, or of children, is sweet and tempting. Plus, you want to be easy to soup, sauce and then with family.
INGREDIENTS Of Dal Palak Recipe
- 2 Cup Moong Dal
- 4 Onion
- 5 Green Chilli
- 2 TeaSpoon Lemon Juice
- 2 Pinches Salt
- 1 Pinch Seeds
- 1 Pinch Cumin Seeds
- 2 Teaspoon Garam Masala
The Making Process Of Dal Palak Recipe
- Dal Palak is the most nutrient-rich, of course, a recipe that could have prepared some simple foods. Here’s how you can prepare delicious home-cooked meals. Easy to carry out, so take a limited amount of rinse dal as the base for plenty of water. Then cook a pressure cooker with the effect of salt and water. Once the dal is cooked, remove it and cook it well in the pressure cooker. The leaves on the leaves, well washed for washing and dissolved in a large bowl of mixing. And chop the chopped onions and green chili, too.
- Pan and cook the sauce to get some water until it starts to fall Palak. Heat oil of flames and intermediates in the world Fry in a pan is for some cumin seeds and seeds. In the pre-season splutter seeds, add the onion, and the garlic cloves to the green chilies. Saute for a minute. I like taste and smoke once Fry the onion and the onion.
- Add ground sausage and Palak cooked dal masala corn powder. It smells good mixing. Take it out of the fire for a little while for a while. Add lemon juice and mix again. If you do not want to use it with lime juice, you can also add some amchoor powder (dark blue powder) which helps the taste this way. Small panels of green leaves and garnish with chilies. Serve hot on the equal side of the dish.