I tried this recipe from Mrs. Mallika badrinath’s kurma book. It’s a nice combination for roti.I made slight changes in the actual recipe according to our taste buds.I googled so many recipes before trying this one but i found most of the recipes used toor dal / moong dal . I used masoor dal as mentioned in the cookbook.Lets see how to make Dal palak with masoor dal.
INGREDIENTS1 cup - 200ml - Masoor dal – 1/4 cup
- Palak / Pasalai keerai – 2 bunches (hope u all the know the size we get in india) (roughly 2-3 cups after chopping)
- Turmeric powder – 1/4 tsp
- Salt and water – As needed,
To grind
- Green chilly – 2 –3 nos
- Ginger – 1 inch piece
To temper
- Cinnamon – 1 small piece
- Cloves – 2 nos
- Methi seeds – 1/4 tsp
- Jeera – 1/2 tsp
- Red chilly – 1 no (pinched into two)
- Garlic cloves – 5 nos (chopped finely)
- Big onion – 1 no (chopped)
- Tomato – 2 nos (-do-)
- Curry leaves – a few
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METHOD - Pressure cook masoor dal and palak with turmeric powder for 2 –3 whistles. The dal should be mushy.
- Grind the ingredients given under “grind” to make a smooth paste by adding required water.
- Now heat a kadai and temper all the items given above in the same order.
- Add onions and tomatoes and saute till tomato turns mushy.
- Add the ground masala and saute well for few mins.
- Then add the cooked masoor dal & palak mixture and add the required water .
- Allow it to boil well for few minutes.
Serve with roti.!!
Note: If u want to serve this for rice , just omit the cinnamon & cloves and try the same. |
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