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

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

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Dal-Palak Ke Cheele

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions