Saturday, August 30, 2008

Daal Palak - 2

Daal palak or Spinach with daal is made in pretty much all the states of India. and hence there are multiple versions. Well, I am sharing my second version of daal-palak after supermarket daal palak. The key ingredient in this daal is 1 1/2 tsp freshly powdered methi seeds which impart a unique bitterish taste. If you do not care for that taste, reduce the amount.

Daal Palak -2
Spinach with daal
1-cup toor dal
2 bunches of spinach, chopped
4 green chilies , slit
1 tsp Tamarind pulp
1 ½ tsp. Fenugreek Seeds powder, freshly made
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 dry red chilies

1. Pressure cook the daal. Mash and keep aside
2. Heat oil. Add Mustard Seeds, asafetida and turmeric powder. Add red chilies
3. Add spinach and green chilies. Let it cook.
4. Now add tamarind water
5. Add Fenugreek powder.
6. Now add mashed daal and salt
7. Bring to boil. Let it simmer for 5 minute.
8. Serve hot with rice.
Note -
1. The consistency should be thick
2. Reduce the amount of chilies if you find it too spicy.

This post is going to SWC-Karnataka hosted by Anisheetu.


LinkWithin Related Stories Widget for Blogs