Daal Saag

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Palak Dal “spinach and lentils” recipe. This Indian dish is high in fiber and nutrition.


  • Green Chillies: 2
  • Ginger: 2 tbsp grated
  • Spring Onion: 2 (trimmed and chopped)
  • Curry Leaves: 8
  • Water: 750ml
  • Moong Daal: 225g
  • Vegetable oil: 3 tbsp
  • Ground Turmeric: ¼ tsp
  • Fennel seeds: ¼ tsp
  • Spinach: 100g
  • Ground Cumin: ¼ tsp
  • Black Mustard Seeds: 1 tsp


Step 1

Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for 30 minutes.

Step 2

Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.

Step 3

when the daal is cooked add to the pan and stir in the spinach and spring onions.

Step 4

Heat for a further two minutes, season, then serve.

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