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Daal Palak
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Ingredients
- Toor Daal (Dried Split Pigeon Peas) - 1/2 cup
- Spinach - 1/2 bunch, washed and chopped
- Onion - 1/4 med, finely chopped
- Tomato - 1/2 med, 1″ cubes
- Turmeric Powder - 1/4 tsp
- Water - 2 cups
- Oil - 1 tbsp
- Salt - to taste
- Curry Leaves - few leaves
- Mustard Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Asofoetida - pinch
- Dry Red Chili - 1, optional
- Garlic - 2, crushed
- Kasturi/Kasoori Methi - 1 tbsp, optional
- Red Chili Powder - to taste
- Tamarind Paste - 1/4 tsp
Directions
- Wash and soak the Toor Daal for half hour.
- Drain the water from the Toor Daal and pressure-cook it with 2 cups fresh Water, Turmeric Powder and Tomatoes.
- Give it 2 whistles and take it off the flame.
- In a separate pan, heat Oil.
- Once Oil is hot, add the Mustard Seeds and allow them to pop.
- Add Cumin Seeds and let them sizzle.
- Add the following in this order and keep mixing - Dry Red Chili, Methi Leaves, Curry Leaves, Garlic and Onions.
- Mix well and cook till the Onions start to turn golden brown.
- Add in the Spinach and cook till it wilts.
- Add in the cooked Daal and mix well.
- Add Salt, Red Chili Powder and Tamarind Paste.
- Mix and allow it to boil for a few minutes.
- Serve hot.
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