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1 cup - toor dal
2-3 bunches - palak
2 - ripe red tomatoes
8 cloves - garlic
A pinch of turmeric
Salt to taste
For the bagar (tadka):
1-2 tsp - oil or ghee
Mustard seeds (variation, use zeera seeds)
2 - red chillies dry, broken into two
6-8 cloves - garlic
How to Make Palak Dal
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 1.5 times the quantity of water.
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 jeera/mustard seeds to splutter, add a pinch of hing, the garlic cloves and the red chillies.
Once the garlic pods turn reddish, add the dal contents to the bagar, add salt and mix.
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