pakistani

Smoky Daal Palak with Fried Garlic and Ghee

Name: Smoky Daal Palak with Fried Garlic and Ghee
Yield: 1 serving
Cuisine: pakistani
Ingredients: 101 g split mung beans (dry); 214 g spinach, chopped; 24 g ghee; 21 g garlic, thinly sliced; 2 g cumin seeds; 2 g red chili flakes; 1 g turmeric powder; 12 g lemon juice; 4 g salt; 536 g water

This simmered dish pairs ghee with garlic, thinly sliced, split mung beans and spinach, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

80 g Carbohydrates

26 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

101g split mung beans (dry) 340 kcal
214g spinach, chopped 49 kcal
24g ghee 212 kcal
21g garlic, thinly sliced 31 kcal
2g cumin seeds 8 kcal
2g red chili flakes 1 kcal
1g turmeric powder 3 kcal
12g lemon juice 4 kcal
4g salt 0 kcal
536g water 0 kcal

Cooking instructions

split mung beans (dry)turmeric powderwater
Rinse split mung beans. Combine with water and turmeric in a pot and simmer 18-20 minutes until soft.
gheegarlic
In a skillet, heat ghee and fry sliced garlic until light golden; remove half for topping.
gheecumin seedsred chili flakes
Add cumin seeds and chili flakes to the remaining ghee; sizzle 15 seconds.
spinach
Add spinach to the skillet and saute until wilted, 2-3 minutes.
spinachsalt
Stir the spinach mixture into the cooked lentils. Add salt and simmer 3 minutes to blend.
garliclemon juice
Finish with lemon juice and top with reserved fried garlic. Serve warm.