Comments on: Spinach in lentils (Dal palak)

By: Pranam Kolari

Pranam Kolari — Tue, 20 Jan 2009 05:26:59 +0000

Thanks!
I prepared without curry leaves, and garlic, and it still came out very good.

By: mike

mike — Sat, 11 Oct 2008 15:23:10 +0000

thank you for the repices,

I find it odd that you used the measurement method “cup” for such foods as onion, tomato, spinach,

i think grams would be easyer for all levels of cooks mainly westerns because we really wouldnt know what would happened if we added too much or to less of something, or if it would make and diff/ at all, and i really wouldnt want to waste and items of foods,

Shilpa: Mike, it is very difficult for me to weigh every ingredient while posting it. Also most of the readers like the measurements in cups. Most of the sites call for 1 onion, 1 tomato – but again, thats confusing as they come in different weights. So I thought of using cups. Most of us don’t have weighing machines at home, thats another concern for me. I might be totally wrong

By: Beck

Beck — Wed, 24 Sep 2008 22:52:10 +0000

Beautiful recipe – I made this last night and can’t wait to eat more of it for lunch today! I love a garlicky flavour in my daal so added the garlic to the tempering mix right at the end with the hing as suggested. Love the website, I’ll look forward to making more of your recipes!

By: Dona

Dona — Sun, 10 Feb 2008 00:18:59 +0000

can you please tell me , what is Toor dahl and what is Urad dahl. Thankyou, Dona

Shilpa: Dona, please click on urad dal to know more about it. I will update toor dal soon.

By: Varsha

Varsha — Wed, 10 Oct 2007 09:53:59 +0000

I never made it with tomatoes…will try.

One doubt…My mai says that you never mix hing and garlic in one dish (though my aai does that sometimes). Please help me sort out this teeny weeny conflict…

Shilpa: Varsha, I have heard mom also saying that hing and garlic should not be mixed. Mostly this is the rule in Konkani cooking. We never add hing/curry leaves if we add garlic and vice versa. But in Kannada/Marathi cooking, I have seen many recipes which include both. Just today I made a Kannada dish which has both. So I think it depends on how people have followed for years.

By: suma here

suma here — Tue, 25 Sep 2007 22:34:02 +0000

can u plz tell me where u stay?

Shilpa: Suma, as of now I live in Kansas, USA.

By: Kiran

Kiran — Wed, 06 Jun 2007 01:55:44 +0000

Hey Shilpa,

I made dal palak using your recipe and it turned out to be just awesome !!! Your recipes are always right on the mark I had also made your paneer chilli and its super delicious too !! Keep up the good work

By: Shilpa

Shilpa — Sun, 18 Mar 2007 12:57:20 +0000

Thanks Lakshmik, let me know how you liked it.

Thanks Swapna.

By: swapna

swapna — Sat, 17 Mar 2007 22:49:15 +0000

Hi shilpa
i use palak for my daughter only.i do this dish very often.i add tamarind too.as u said it will enhances the taste of it..the pisture is good.

By: Lakshmik

Lakshmik — Sat, 17 Mar 2007 15:21:40 +0000

Hi Shilpa

Nice recipe. I also liked the recipe for stuffed capsicum. Will try out sometime.