Lentils are a nutrient dense, protein packed super food. They come in many different varieties and are distinguishable based on color, size, and form. Some lentils are sold whole, while others are sold split. My pantry is always stocked with all types of lentils and legumes. When storing, it is best to keep lentils in clear glass or plastic containers in a cool spot. Not only do they look pretty and colorful, but keeping them in a visible spot will remind you to whip up a batch of yummy daal for dinner.
Update: November 19th, 2021
Added a video on you tube channel.
Here is a tiny glimpse of my pantry.
Lentils can be cooked in many combinations. You can make them spicy, tangy, with vegetables, herbs or plain to give daal different personalities. Every region of India has a daal recipe based on the local ingredients and food culture of that area. As a result, you can never really run out of ways to make them. This particular recipe is made with Chana daal, prized in Punjabi kitchens for its low levels of glycemic index and wonderful taste. Furthermore, adding spinach raises the nutrient quotient of this daal. Not only is it vegetarian and gluten-free but it’s vegan and diabetic friendly, too.
In this I sauteed the spinach separately and added to cooked daal.
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 a little more cooking time than red or yellow (mung bean) lentils. There are three ways of cooking it according to the amount of time available. When I want to get things done faster I use a pressure cooker. But my preferred method is to cook low and slow. So I plan ahead and cook for few hours in a slow cooker. Alternatively, they can be simmered on the stove with slightly more water. Spinach is added during last 5-10 minutes of cooking to brighten up the daal giving it a healthy green glow and maximum amount of nutrients.
Daal palak goes great with any Indian flatbread like chapati, naan or even a steamed bowl of rice and any vegetable stir-fry on the side but we mostly eat this for a light dinner, accompanying it with salad.
So, if you happen to love lentils and Indian food, be sure to bookmark this one. If you try click a pic and tag it on Instagram #simpleglutenfreekitchen or on Facebook. This will keep me motivated to develop more interesting recipes.
A healthy, hearty, and comforting (Indian)soup with chock full of fresh spinach and Chana daal
Ingredients
- 300 g Chana daal (split bengal gram)
- 300 g finely chopped spinach ( should be same amount as daal, after chopping)
- 1 tsp turmeric (divided)
- 1 tsp red chili powder (divided)
- 1 cup, chopped tomatoes
- 3 dry red chili peppers
- 2 -3 tsp, ginger and garlic paste
- 1 tsp garlic, chopped
- 2 tbsp Olive or coconut oil for tempering
- juice from 1 lemon (optional)
Instructions
- Add 1 tbsp oil to a heavy bottom pot. When its hot add chopped onion. Cook until translucent.
- Add ginger and garlic paste. Cook until golden brown.
- Next add tomatoes, 3/4 tsp turmeric powder, 3/4 tsp red chili powder and salt. Cook them until soft and well roasted.
- Add chana daal, 6 cups of water and salt, bring to a boil. Reduce the heat and simmer, uncovered until the lentils get soft, about 1 -1 1/2 hour. Daal should be soft but still retain its general shape. If the lentils are getting dry top with more water.
- Add spinach. Check the consistency, if required add some more water and boil (about 10 minutes) until daal is creamy.
- Follow steps 1, 2 & 3.
- Add daal and 4 times water.
- Close pressure cooker and heat it on high. Once the pressure develops (you will hear the whistle), reduce heat to medium and cook under pressure for 20 minutes. Then let the pressure release naturally.
- Open the lid and give it a stir.
- Follow step 5.
- Add daal, water, turmeric powder, red chili powder, ginger garlic paste, and salt to the inner pot. Cook on high for 4-5 hours or on low for 6-8 hours until the lentils are tender.
- Once the lentils are cooked to the consistency you want, heat 1tbsp oil in a skillet over medium heat.
- Add dried red chilies, onion, and garlic. cook until golden. Then add tomatoes.
- Cook them until soft. Add spinach, allow to cook for about a minute, turning frequently. Add wilted spinach masala to the cooked daal.
- Mix it all together and cook further for about 10 minutes to make it creamy.
- Heat 1 tbsp oil in a pan.
- Add dried red chilies. cook for 1-2 second.
- Add chopped garlic, cook until golden. add 1/4 tsp turmeric and 1/4 tsp red chili powder.
- Pour the hot tempering over the daal. Give it a stir. Squeeze lemon juice if desired.
- Serve daal palak with chapatti or roti. You can even enjoy this as a soup.
- If using instant pot follow the cooking method as for pressure cooker.
- Cook masala on saute and then pressure cook on high for exactly the same time.
Notes
Cooking time in the recipe is given for slow cooker only.
This post is linked to CookBlogShare.
Monica
I do love lentils and Indian food. And I love your pantry! My wannabe-organized self would just like to live in there. : ) And I’m craving soup and something hearty. This would be perfect.
marcie
This is just a big bowl of comfort! And what a pantry you have Balvinder!
Thrifty Campers
I was thinking the same thing about the pantry, it’s so spacious and organized.
Angie@Angie's Recipes
wow love your pantry! You are so organized. The lentil stew looks so delicious.
Shubha
Total comfort meal.. Btw u have kept your pantry so organized… I am so jealous;)
Shana
What a neat pantry!! 🙂 and I love dal palak any day of the week.. looks 😋 yummy!
Monika
The soup is fabulous and your pantry will be the envy of every blogger who sees it, I for one would love my own pantry to be this organised! Thank you for joining in with #CookBlogShare:)
Thrifty Campers
This soup reminds me of the perfect thing to eat on a cold winter day.
Emma - Bake Then Eat
I love lentils and this Daal looks fabulous, and what a tidy pantry….. I am so jealous!
Tarnjit
Love this daal ever since I was a kid. And what a brilliant idea to add spinach and up the nutritional content. Your pantry is truly inspirational.