Thursday, July 7, 2011

Spinach/Dal Palak with Garlic for Phulka and Steamed Rice


Ingredients:

Split pigeon peas(Toor dal)                                                1 cup
Spinach(Palak)                                                                  2 cups
Garlic ( 3 finely sliced n 3 finely chopped)                          6 flakes
Ginger  (finely chopped)                                                    1/2 tsp
Onion (finely chopped)                                                      1 no
Tomato (finely chopped)                                                    1 no
tamrind paste                                                                     to taste (optional)
Turmeric powder                                                               1/2 tsp
Red chilli powder                                                               2 tsp
Sambar powder                                                                 1 tsp
Asafoetida                                                                         a pinch
Jeera                                                                                 2 tsp
Mustard                                                                            1/2 tsp
Green chilli                                                                         2 nos slit vertically
Ghee                                                                                 3 tbsp

Procedure:
1. Cook Spilt pigeon dal ( toor dal) in pressure cooker with 1 :1 and 1/2cup water ratio and keep it aside.
2. Take a heavy bottomed kadai add 2 tbsp of ghee, season with 1 tsp cumin, add ginger garlic (finely chopped) and saute for 2 mins.
3. Add onion and fry till translucent.
4. Add spinach and saute for 3 to 4 mins.
5. Add tomatoes and saute for 3 mins.
6. Add cooked dal, turmeric, sambar powder, asafoetida and red chilli powder and mix it well. 
7. Add salt to taste.If you want you can add tamrind paste if required to get the sour taste and it is optional
8. Cook for 5 to 6 mins or till u get the desired consistency.
9. For tempering : add 1 tbsp ghee, mustard, fry green chilles and sliced garlic and season it.

 Recipe by Ramya (Cooking enthusiasist)



0 comments:

Post a Comment

Share

Twitter Delicious Facebook Digg Stumbleupon Favorites