Sunday, February 1, 2015

DAL PALAK LASOONI

DAL PALAK LASOONI


The first question is do you like garlic or not? Since garlic has medicinal properties, I try to use garlic whenever suitable in the dishes I make. If you love garlic, as I do, you will relish this dish made of lentils and spinach with a distinctive flavour of garlic. It is best served with rotis and chappatis. What I liked best is the rich aroma of garlic that emanates from the dish.




Ingredients: 

  • Tur Dal/Arhar Dal, (Split Red Gram), 1 cup 
  • Palak, (Spinach), 2 cups
  • Tomato, 1
  • Onion,1
  • Ginger, chopped, 1/2 tsp
  • Red Chilli Powder, 1/2 to 3/4 tsp, as per taste
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
For Tempering:
  • Cumin Seeds, 1/2 tsp
  • Garlic, chopped, 2  pods
  • Oil, 1 tbsp 
For Garnishing:
  • Garlic, 2-3 pods, finely chopped and sauteed
Method:

Wash the palak in several changes of water and chop. Keep aside
Chop the onion, tomato, and ginger. Keep aside
Chop 2-3 pods of garlic, saute them in oil and keep aside for garnishing.
Cook the tur dal in a pressure cooker and keep aside.
In a thick-bottomed kadhai, add oil and when it gets heated add the cumin seeds. When they sizzle, add the chopped garlic and ginger and saute till you get a good aroma
Add the chopped onion and saute 
Next,add the red chilli powder and turmeric powder and mix well
Add the chopped tomato and saute till it becomes soft
Add the chopped palak and salt and mix well. Cook for 2-3 minutes or till the palak is nearly done
Now add the cooked dal and water enough to give you the right consistency (1 and 1/2 to 2 cups)
Check for salt
Cook on low flame, uncovered, for about 10 minutes
Garnish with finely chopped and sauteed garlic