Being a South Indian, I was not used to the Dal dishes. We never cooked them at home. I remember having them at restaurants. Now that I’m married to an Army Officer and that he can be posted anywhere from Kashmir to Nagaland to Rajasthan to Kanyakumari, I ought to try different dishes other than the Kerala cuisine. And I learn that a Dal dish is a must-have for any meal here. I have tried countless times to prepare them. Not even once were they successful. And I came across this recipe in Pari’s website. It was outright delicious. Here’s the recipe without any change- Pari’s Dal Palak Recipe.
6oz Pigeon Peas/ Tuvar Daal, 2big handfuls Spinach (finely chopped), 1big onion (finely chopped), 1large tomato (finely chopped), 1 piece ginger, 2cloves garlic, 3-4tsp refined oil, 1tsp mustard seeds, a large pinch of kasuri methi
1-1/2tsp coriander powder, 1tsp cumin powder, 1-1/2tsp red chili powder, 1/2tsp +1/4tsp turmeric powder, 1/2tsp Amchoor (dry Mango) powder
Wash the lentils and soak it in water for half an hour. Add a drop of oil and 1/4tsp turmeric pwd. Cook it in pressure cook till the grains are cooked and mushy.
Heat oil and add mustard. Once the mustard splutters, add crushed ginger and garlic . Saute well till golden in color. Add the chopped onions and saute.
Saute the tomatoes. Add salt and the spices. Cook till the tomatoes are mushy.
Add the kasuri methi. Remove the excess water from the cooked lentils and add it to the onion-tomato mix. Add the spinach. Mix properly and cook till done.
I prefer a gravy version and hence added water for desired consistency.
This entry is sent to Pari’s Only Tried & Tasted Event