Palak Daal

ahsan65@gmail.comApril 8, 2025

0 0 2 minutes read

This Palak Daal recipe came to me through a favorite neighborhood location in San Francisco. Wayne and I regularly frequent a place called Fail. It takes about ten minutes to get there on foot. It’s relaxed, fast, and I know exactly what I like – Kati Roll, Paneer, Unda -Style with the side of Daal. The other day, I was chatting with Anamika, one of the owners, and she mentioned that she was teaching a cooking class as part of a fundraising.

I must admit that I always check the Kasa site in the hope that Anamika will publish some of its recipes. When she mentioned that she was going to teach Palak Daal – spinach and lenses, then offered to send me her recipe, I was quite excited. I would take a cooking class with Anamika every day, and in the meantime, it was the next best thing.

Anamika Palak Daal

I am delighted to share the Daal of Anamika. He is rich, filling and nutritious. The remains are a dream. The scented spices filling the house let you know that you are on something special. You use the white lenses illustrated below, and you can also see how I like to chop the spinach here.
Chopped spinach

Palak Daal cooking tips:

Type of lens: If you change the type of lenses of this recipe, you will probably need to adjust the cooking time. Some lenses cook faster than others. Beyond that, you will have to cook the liquid in the pot so that the consistency looks like what you see in the photos.
Consistency: If you find your Daal a little too soup for your taste, make up the heat a little and wait for it to thicken.
Remains: The Daal remains thicken considerably over time in a refrigerator. To warm up, add water (or sometimes I make coconut milk) a splash at a time and from the season to your liking.