Lani D's Note:
I found this and want to keep safe for future use. NO idea how much this makes, but let me assure you that will be figured out. This is Buddhist cuisine.
My Private Note
Units: US | Metric
- 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 tomato, diced
- 1 yellow bell pepper, cut in small diamonds
- 1/2 teaspoon extra virgin olive oil (for cooking)
- 1/2 teaspoon dried herbs (optional)
- 1Blend the spinach and dal together in a mixer/blender.
- 2Add some water to obtain pouring consistency. 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. Cook on medium heat, turning gently with a wooden spatula.
- 3Remove to a plate when set.
- 4Lightly sauté the vegetables in the same pan after plunging these in a pan of salted boiling water for 30 seconds. (NOTE:The tomatoes and bell peppers don't require this treatment.)
- 5Add the herbs, if required.
- 6Place a small amount of filling comprising boiled vegetables in the centre and fold in medium-sized packets.
- 7Serve with the remaining herbed vegetables of choice.
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Nutritional Facts for Dal-Palak Ke Cheele
Serving Size: 1 (262 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 166.7
- Calories from Fat 13
- Total Fat 1.5 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 79.7 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 11.6 g
- Sugars 5.5 g
- Protein 10.9 g