Palak Daal


1 bunch Palak chopped
3 tomatoes chopped
1 onion chopped
1 whole garlic
½ inch ginger crushed
1 green chilli chopped
1/4th cup toor daal
1/4th cup masoor daal
1/4th cup channa daal
1/4th cup moong daal
1 tsp cumin seeds
1 tsp mustard seeds
3-4 curry leaves
1 tsp turmeric powder
Salt to taste
Oil for tempering

Method to cook :

Pressure cook all daals along with 2.5 cups of water for 3-4 whistles on high. Switch off the flame and allow the gas to come out.
Heat 1 tpsn oil in a kadai. Add chopped chilies, crushed ginger and chopped tomatoes.
Add spinach, turmeric powder and cook till spinach is soft and tender.

Add the cooked daal and boil for 5-6 minutes.

Heat another 2 tbsp of oil in another kadai/saucepan. Add onions and cook till brown. Add garlic and cook for till it starts turning golden. Add dry red chilies, cumin seeds, mustard seeds, curry leaves and 1 tsp red chili powder.
Pour the tempering over cooked daal.
Serve with rice/roti

1 comment: