Try this Lentils with Spinach (Palak Dal) recipe, or contribute your own.
Suggest a better descriptionWash the lentils well and place in a heavy saucepan. Cover with the water. Meanwhile, if using frozen spinach, remove from the freezer and allow the block to begin to thaw. If using fresh spinach, wash well and chop finely. Peel the onion and garlic and coarsely slice them. Add to the lentils. Cover and bring to the boil, then add the ginger, chili powder and teh salt and simmer gently. Cover the saucepan and allow to simmer until the lentils break down and turn into soup. Once this has been achieved, boil off any excess water so that quite a thick sauce is made. Add the spinach. If this is not totally thawed out by now do not worry, continue to cook until the spinach is thawed and totally mixed in with the lentils. Finally, addadd the yogurt and stir well in. Cook for a further 3 minutes and serve. Per serving: 32 Calories; 1g Fat (13% calories from fat); 3g Protein; 5g Carbohydrate; 1mg Cholesterol; 526mg Sodium Recipe by: Indian Cooking, Khalid Aziz
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 6 servings | ||
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Calories: 42 | ||
Calories from Fat: 6 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 95mg | 3 % | |
Potassium 605.3mg | 16 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 3.9g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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