Dal curry always
awakens fond memories from my childhood days. Any form of dal always remain my
favourite and my mum was always an expert at her beautifully cooked lentils.
Spinach dal or dal palak was one of her specialities, and as children we used
to slurp it all up.
Dal, in most Indian
cuisines, is a side dish that goes both with rice and roti. As most dishes, it
is cooked differently from state to state. However, it is a must-have in
a "Thali". My mouth waters whenever I think of a good
lunch thali from my favourite vegetarian restaurant. I particularly like this
form of dal because it uses very less oil and thus is a great dish for all
those weight watchers out there!
This simple dal palak
is lip-smacking good. It was my first attempt at making the curry and I have to
say, it was Yum! Light, delectable, easy dish, I should say. The aroma from the
garlic and the fresh green colours of the spinach makes this an absolutely
irresistable dish. And for those of you who don't relish spinach, this is a great
way to eat your greens. I read some recipes online and also watched a cookery
show that showed similar recipes and I knew what I had to do. I have tried to
recreate some of that magic with this dish myself and hope you will enjoy it
too. Piping hot phulka rotis, some yummy lasooni dal palak and a cool cucumber
raita, and there you have your wholesome meal!
The curry is so good,
that if you are not careful, you will never get to eat it with rotis or rice
because you would already have had it as soup. Mmm...!
Ingredients
Toor/Arhar Dal (washed
& drained) - 3/4 cup
Fresh Spinach (washed
& coarsely chopped) - 1 bunch
Garlic (finely
chopped) - 1 tbsp
Big Onion (finely
chopped) - 1 (medium size)
Tomato (finely
chopped) - 1 (medium size)
Ginger (finely
chopped) - 1/2 tsp
Green chillies (slit
lengthwise) - 3
Cumin seeds (jeera) -
1/2 tbsp
Turmeric - 1/2 tsp
Red Chilli powder - 1
tsp
Ghee/Oil - 1 tbsp
Coriander leaves
(finely chopped)
Salt - to taste
Method
Pressure cook the
toor/arhar dal with 2 green chillies, 1/4 tsp turmeric powder and enough water
till soft. Once cooked, mash and keep aside.
Heat ghee/oil in a pan
and splutter cumin seeds. Once they start popping, add chopped garlic and
ginger and remaining green chillies and saut'e till raw smell disappears. Once
the raw smell disappears, add finely chopped onion and fry till golden brown.
Add chilli powder and remaining turmeric powder and saut'e till raw smell goes
away. Now add the chopped tomatoes and salt and saut'e till soft and oil
separates. Add the coarsely chopped spinach and toss till it reduces in
quantity. (a few minutes approx)
Now add the cooked
lentils into the spinach mixture and mix well. Once it starts boiling, switch
off flame and garnish with freshly chopped coriander leaves. Cover and keep
aside for 10 minutes.
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