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| The Humble Daal Palak - you can never go wrong with this! |
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Daal. It completes and complements every meal. Accompanied with Roti / Rice - it's a perfect side dish for every age and appetite. Quite often, I've found myself ordering a simple bowl of Daal with Naan, and it always cheers me up! Not a lot of people agree with Daal as a main-course dish -- and that's what I've tried to address with this recipe. With Spinach, Tomato, Onion and right amount of spices, this is a recipe sure to to delight everyone!
Do try it!
Ingredients (for 4 Servings):
- 2 Cups (approx 150 grams) of Toor Daal (Split Pigeon Peas)
- 1 Cup finely chopped Spinach
- 1 Tomato finely chopped
- 1 Large Onion finely chopped
- 1 Table Spoon Ginger Garlic paste
- 3-4 Green Chillies, finely chopped
- For Tempering: Cumin Seeds, Asafoetida, Turmeric Powder - 1/2 Tea Spoon EACH, Curry Patta (3-4 leaves).
- Oil / Salt (to taste).
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| Spinach, Tomatoes, Onions and Chillies - It's a perfect tango for tongue! |
Preparation:
- Cook the Daal with 2 cups of water in Cooker, till tender. Lightly whisk it after done.
- Heat oil in a pan and temper with Cumin Seeds, Ginger Garlic Paste, Green Chillies and Curry Patta.
- Add onion, asafoetida and turmeric powder. Saute till onions are slightly brown.
- Add tomatoes, spinach and cook till tender (approx 2 mins). Remember to stir often, we don't want blackened spinach!
- Add Daal and stir well. Season with Salt to taste.
- Simmer for 5-7 minutes until everything has cooked well and you have a nice, hearty consistency.
- Serve hot with a Fulka or Rice!
Ps: Licking fingers after eating this Daal is optional, but highly recommended!!
