Palak Daal

This palak daal recipe got here to me by the use of a favourite neighborhood spot in San Francisco. Wayne and I commonly frequent a spot known as Kasa. It takes nearly ten minutes to get there on foot. It’s informal, quick, and I do know precisely what I like – kati roll, paneer, unda-style with facet of daal. The opposite day I used to be chatting with Anamika, one of many house owners, and she or he talked about that she was instructing a cooking class as a part of a fund-raiser.

I’ve to confess that I’m all the time checking the Kasa website with the hope that Anamika will put up a few of her recipes. When she talked about she was going to be instructing palak daal – spinach and lentils, after which supplied to e mail me her recipe, I used to be fairly excited. I’d take a cooking class with Anamika any day, and within the meantime, this was the subsequent smartest thing.

Anamika’s Palak Daal

I’m excited to share Anamika’s daal. It’s wealthy, filling, and nutritious. Leftovers are a dream. The aromatic spices filling the home let you realize you’re on to one thing particular. You employ the white lentils pictured under, and you’ll see how I like to cut the spinach right here as effectively.

Palak Daal Cooking Suggestions:

Lentil kind: Should you swap up the sort of lentils on this recipe, you’ll doubtless want to regulate the cooking time. Some lentils prepare dinner extra shortly than others. Past that you just’ll have to prepare dinner down the liquid within the pot so the consistency seems to be one thing like what you see within the pictures.
Consistency: Should you’re discovering your daal a bit too soupy on your liking, dial up the warmth a bit and await it to thicken up.
Leftovers: Leftover daal will thicken considerably over time in a fridge. To reheat, add water (or typically I do coconut milk) a splash at a time, and re-season to your liking.