Thursday, September 18, 2008
I know that those who know Konkani food well, are wondering why I called this Daal Palak because VaaLi is no spinach or palak. But I feel that
a)this is kinda konkani version of Daal with leafy greens and
b)spinach can easily be substituted if you can't find VaaLi.
VaaLi is called MayaLu in Marathi. I found it at the local Farmer's market.
Konkani Daal Palak
1 bunch VaaLi/Mayalu/malabar spinach/chinese spinach or regular spinach, roughly shredded
1/2 tsp turmeric powder
1/2 cup toor daal, pressure cooked & mashed
Salt to taste
Grind to a fine paste
1/2 cup fresh coconut
4-5 byadgi chilies, roasted in a few drops of oil
1 tsp tamarind pulp
2 tsp oil
1 small onion, minced
1. Add shredded greens in a saucepan. Add turmeric powder and 1/2 cup water. Bring to boil. Lower the flame and cover till it is cooked.
2. Add mashed daal.
3. Add ground masala paste and 1 cup water.
4. Add salt to taste. Bring to boil.
5. Lower the gas. Meanwhile, heat oil for tempering in a small saucepan. Add minced onion. Saute till onion becomes golden brown.
6. Add tempered oil directly in the curry. Switch off the gas and cover with the lid immediately.
7. Serve with plain rice or chapatis.
1. Sometimes dry or fresh prawns/shrimp are added to the above curry. You can add turmeric marinated raw shrimp along with the greens. and then proceed as above.
2. Adjust the consistency of water per your liking. You may need to add more water if you make curry in advance. Due to daal, the curry seems to get thicker. If you add more water later, do not forget to bring it to boil before serving.