Dal-Palak Ke Cheele Recipe

Name: Dal-Palak Ke Cheele
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g spinach, washed, cleaned and chopped; 100 g mung dal, soaked overnight; 5 -6 green chilies, deseeded, if used mildly; 4 tablespoons sweet corn (fresh or canned); 1 medium carrot, washed, scraped and cut in thin strips; 1 scallion, sliced thinly; 1 tomatoes, diced; 1 yellow bell pepper, cut in small diamonds; ½ teaspoon extra virgin olive oil (for cooking); ½ teaspoon dried herbs (optional)

Servings: persons

300 g spinach, washed, cleaned and chopped
100 g mung dal, soaked overnight
5 -6 green chilies, deseeded, if used mildly
4 tablespoons sweet corn (fresh or canned)
1 medium carrot, washed, scraped and cut in thin strips
1 scallion, sliced thinly
1 tomatoes, diced
1 yellow bell pepper, cut in small diamonds
½ teaspoon extra virgin olive oil (for cooking)
½ teaspoon dried herbs (optional)

1
Blend the spinach and dal together in a mixer/blender.
2
Add some water to obtain pouring consistency.
3
Put oil in a non-stick frying pan and pour the batter and spread it out evenly as thinly as possible to make a pancake.
4
Cook on medium heat, turning gently with a wooden spatula.
5
Remove to a plate when set.
6
Lightly saute the vegetables in the same pan after plunging these in a pan of salted boiling water for 30 seconds.
7
(NOTE:The tomatoes and bell peppers don't require this treatment.)
8
Add the herbs, if required.
9
Place a small amount of filling comprising boiled vegetables in the centre and fold in medium-sized packets.
10
Serve with the remaining herbed vegetables of choice.

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 g spinach, washed, cleaned and chopped, 100 g mung dal, soaked overnight, 5 -6 green chilies, deseeded, if used mildly, 4 tablespoons sweet corn (fresh or canned), and more.

Yes, Dal-Palak Ke Cheele falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dal-Palak Ke Cheele

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