How to make palang saak diye cholar dal

How to make palang saak diye cholar dalHow to make palang saak diye cholar dal

How to make palang saak diye cholar dal/Bengal gram lentil with spinach and broad beans, mixed all the ingredients and boil it and temper with panchphoron and broad beans. Idea is to make the dal healthier by adding some healthy vegetables which not only make it healthy but also it helps to enhance the taste of the recipe.

Prep time
5 mins
Cook time
25 mins
Total time
30 mins

 

 

Ingredients required:-

 

  • Cholar dal/ Chana dal/Bengal gram lentil – half cup
  • Washed spinach (cut in small pieces) 200 gm
  • Broad beans-7 to 8 pieces
  • Green chilies-two
  • Turmeric-one tspoon
  • Cumin powder-one tspoon(roasted)
  • Garlic ginger paste -1 tspoon
  • Coriander powder-1 tspoon
  • Mustard oil-half tspoon
  • Coriander leaves(for garnishing)
  • Salt
  • panch phoron-1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)

 

 How to make palang saak diye cholar dal

 

  • In a pressure cooker add cholar dal(Bengal gram lentil), spinach, salt, ginger garlic paste, green chili & turmeric,coriander and cumin powder.Chana dal
  • Turn on the burner and put the pressure cooker and go for three whistles.
  • Wait to reduce the pressure.
  • Now in a pan heat oil, add panchphoron for tempering
  • As they splutter and sizzle add the broad beans (shim) and cook for two minutes or till the shim becomes soft. How to make palang saak diye cholar dal
  • Add the boil dal and cook for another 2 minutes. How to make palang saak diye cholar dal
  • Take out from the oven, garnish with coriander leaves and serve hot with rice.

 

Conclusion:The purpose is to add shim in the dal is because of its flavor with palang, it’s a good combination.In Bengal we maximum type prepare palang saak with shim and begun/spinach with broad beans and brinjal. But you can avoid broad beans if you don’t like,in that case you just temper the dal with panchphoron only.

 

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