Friday, 17 April 2015


Palak Wali Daal


Tuar Daal / Arhar Daal   - 1 cup
Spinach/Palak  - 1 cup finely chopped
Tomato                            - 2 large finely chopped
Turmeric Powder - 1 tspoon
Amchoor - 1 tspoon
Cumin Seeds - 1 tspoon
Asafetida - 1 pinch
Ginger Paste - 1 tspoon
Garlic                              - 2 cloves finely chopped
Green Chilies - 2 slit/chopped
Salt                               - to taste
Fresh Coriander - 2 tblspoon chopped
Water                              - 3 cups
Oil/ghee                          - 1 tblspoon

Method :

Wash spinach leaves completely in cold running water. Then roughly shred/chop them.
Wash and pressure cook Arhar dal and Spinach with salt, turmeric, and amchoor with 3 cups of water. Pressure Cook it for 4 whistle.
Wash green chilies, deseed and cut them finely.
Heat oil/ghee in a deep pan.
Add in asafetida and cumin seeds.
When cumin seeds start to get golden, mix in the green chilies, chopped garlic and ginger paste.
After 2 minutes of cooking ginger garlic, add in the chopped tomatoes, mix well. Cook until tomatoes are soft, mushy and mixed completely.
Mix in the boiled daal and spinach.
Simmer for 2 minutes and serve hot with Rice and Chapati.
This Daal can be a part of your Thali for lunch and dinner menu.

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