|1.||Palak / spinach / palakura / pasalai leaves, chopped, 2 cups full|
|2.||Toor dal / togari bele / thuvaramparuppul / kandi pappu / tuvar dal 1/4 cup|
|3.||Oil 2-3 teaspoons|
|4.||Hing / asafoetida 1 pinch|
|5.||Jeera / cumin 1/2 teaspoon|
|6.||Onion, chopped, 1|
Tomato, chopped, 1
|8.||Chili powder 1/2 teaspoon or to taste|
powder 1/2 teaspoon
|11.||Salt to taste|
tender palak leaves and stems only.
Chop the leaves.
toor dal to pressure cooker.
Wash the dal.
Add about 3/4 cup of water.
Add the chopped leaves.
cook for about 2 whistles or as desired.
Keep aside till the pressure subsides.
Cooked dal and palak is ready.
the remaining oil.
hing. Read Note.
If you are using hing powder, add the hing after you add the jeera, to prevent burning of the hing.
jeera after a few seconds.
Fry till these become golden brown.
Fry till the pieces become soft.
and a pinch of salt.
Fry till the tomato becomes soft.
chili powder and dhania powder.
Fry till the oil separates at the edges.
dal-and-palak mixture and salt.
Mash the dal-and-palak mixture to make the curry slightly thick.
Cover and simmer when the mixture starts to boil.
Cook for about 3-4 minutes.
If the curry is thick add water, the quantity of which depends on how much watery you want the dal palak to be. Bring to boil.
If the curry is watery, cook for some more time.
Do note that the curry becomes slightly thick as it cools down.
palak or spinach dal curry is ready.
|TIPS||Recipe of Dal Palak|
|1.||As the dal makes this curry tastier, you may want to increase the dal quantity. Be aware, however, toor dal causes gas in some people.|
|2.||Add lemon juice for a tangy taste. If you are using sour-type tomatoes, do not add the said juice.|
|3.||Use moong dal in lieu of toor dal or use a mixture of both the dals.|