Tuesday, March 18, 2014

Daal Palak / Spinach and Lentils

A terrific combo...tastes best with chapathi & steaming hot white rice.


Dal - 1/2 cup (you can either take toor dal only or a combination of toor & masoor dal)
Palak - 1 bunch
Big onion - 1 small, chopped
Garlic - 2 cloves, crushed
Ginger - 1/2 inch piece, crushed
Tomato - 1 medium, finely chopped
Green chilly - 2, as per your tolerance, slit or chopped
Salt - as per taste
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Cumin seeds - 1/2 tsp


1. Wash dash thoroughly and pressure cook with little salt and turmeric powder. Cook for 4-5 whistle. After all the steam has been released, open the cooker and mash the dal thoroughly. Keep it aside.
2. Wash the palak thoroughly under running water. Drain and chop them finely.
3. In a kadai, heat oil. Add the cumin seeds and let them sizzle.
4. Add chopped onions and saute for a minute. Add the ginger-garlic and green chilly. Saute till the onions turn transparent.
5. Add in the chopped tomatoes. Saute till oil starts leaving.
6. Add turmeric powder, saute. Now add the chopped palak and mix everything together. Let the palak cook for 3-4 minutes.
7. Pour in the mashed dal. Let the entire thing get cooked together for couple of minutes. Switch off the stove and serve hot with chapathi or rice.

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