Dal Palak - Rosy Aunty

Recipe by Rosy Pinto




















Ingredients:
1cup= 240ml

1 bunch of palak (approximately 2 cups of chopped palak) 
1/2 cup toor/arhar dal
1 tsp chopped/minced ginger  
1 1/2  tsp chopped/minced garlic  
1 medium onion (chopped)  
1 medium tomato (chopped)
1 tsp cumin seeds  
1/8 tsp asafoetida/hing (optional)
1/4 tsp turmeric  powder
1 tsp red chilli powder 
1 tsp coriander powder 
1 - 2 tbsp oil or ghee
salt to taste

For tempering 
1 - 2 tsp oil or ghee 
1 tsp mustard seeds 
2 bydagi or kashmiri chillies 
1/4 tsp kashmiri chilli powder

Steps:

  1. Clean and rinse the dal, soak it for 1/2 to one hour (optional)
  2. Pressure cook the dal with oil and 2 cups of water for 4 whistles until it is soft and mushy (Adding oil prevents it from frothing and spilling from the pressure cooker). Don't drain the water.
  3. If you are using palak with a long stem and big leaves, cut the long stems and use only the palak leaves (or use baby spinach/palak)
  4. Soak the leaves in water and clean them properly till the water is clear and drain the water. 
  5. Chop them finely and keep it aside.
  6. Heat 2 tablespoon of oil in a pan on medium heat
  7. Add cumin seeds. Once the seeds sizzle, add chopped ginger, garlic and a pinch of hing and saute them for 30 seconds 
  8. Add chopped onions and a pinch of salt, saute until it turns translucent 
  9. Add chopped tomato and saute until it is cooked 
  10. Add chopped palak, turmeric powder, pinch of salt and saute, stirring in between until leaves wilt. 
  11. Add cooked dal with the water and stir it.
  12. Add 1 to 1 1/2 cup water (or as per the consistency desired) and bring to a boil. 
  13. Check for salt and add chilli powder and coriander powder and continue cooking on low flame for 5 to 7 minutes till the dal is semi thick, it should not be watery.
  14. Switch off the flame
  15. For the seasoning, heat oil or ghee in a tadka pan. 
  16. Add mustard seeds and as it crackles, add long chillies and saute for few more seconds and switch off the flame. Do not burn. 
  17. Add chilli powder to the hot oil, mix it and pour over the dal and close the lid.
  18. Mix well before serving.
  19. ENJOY!