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I am Poonam Singh, a
communications professional, workings in the communications department
of a large Bangalore based consumer durable company. I like cooking
when I find the time. Try this out, its quick and a non fussy dish.
Happy eating. e-mail babla@blr.vsnl.net.in
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Palak Dal
Ingredients
1 Katori toor dal
2-3 Bunches of palak
2 Ripe red tomatoes
8 Cloves of garlic
A pinch of turmeric
Salt to taste
For the bagar (tadka)
1-2 tsp of oil or ghee ( ghee gives it a great flavour, if u dont mind
the calories)
Mustard seeds (variation, use zeera seeds).
2 full red chillies dry, broken into two
6-8 cloves of garlic.
Method
- Clean the palak well, chop off the roots and run palak in water till all
the mud is cleared out.
- Pressure cook the dal with 1 and a half times the quantity of water.
(1 katori of dal:1.5 katoris of water and the palak. .Add a pinch of
turmeric, garlic and the tomatoes to the dal while it is cooking.
- Once the dal is done. Open the cooker, mash the dal along with the
palak, garlic and tomatoes (all the contents in the cooker).
- In another vessel, put in the oil/ghee, allow the zeera/mustard seeds to splutter, add a pinch of hing, the garlic cloves and the red chilli. Once the
garlic pods turn reddish, add the dal contents to the bagar, add salt
and mix. Believe me its great.
P.S
you dont have to follow the measurements to the T, being more or
less in line with the contents is adequate. You cant go wrong.
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