Saturday, February 09, 2013

Dal palak Recipe

Dal palak is famous food of India that is cooked throughout the India. However, different places offer different recipes of this dish. This dish is always tasty with every variation. It is beautiful and yummy combination of pulse and vegetable. You can add the pulse of your choice in this recipe.

It is nutritious and healthy food with good number of calories. Dal and palak give their immense share in the number of calories.

  • Toor dal (half cup, washed)
  • Tomato (one by three cup, cut)
  • Spnurad dal (half teaspoon)
  • Spinach (three by four cup, diced)
  • Onion (one by three cup, diced)
  • Green chilies (three or four in number)
  • Cumin seeds (half teaspoon)
  • Asafoetida(optional)
  • Turmeric (a pinch)
  • Garlic (one teaspoon, chopped)
  • Oil/ghee (according to requirement)
  • Salt (according to need)
  • Curry leaves (four or five in number)
Preparation Method
  1. Pluck the spinach leaves from stems. Separate rotten leaves and trash them. Make a bunch of spinach leaves and cut them with sharp knife. Chop them fine so that they took less cooking time. Now wash them by put in small water tub. Drain the water of this tub two or three times then put in colander and pass running water over the leaves to make it mud free.

  2. Separate the rotten grains of pulse or mud balls from pulse. Wash it with water before cooking.

  3. Put spinach leaves into some deep skillet. Do not pour more water in it as you will see that after few minutes, spinach starts to leave water. Therefore, add almost half or one cup of water to boil spinach. Let it boil till the leaves of spinach become tender.

  4. Pour water in another cooking pot and add toor dal in it. Let it boil for few minutes. Frequently check it with ladle. To see whether the dal is cooked or not, take few grains out and press with your fingers. If it is mashed, understand that your dal is almost ready to put into next step of cooking.

  5. Take a frying pan, pour oil in it and heat it. Add cumin seeds in the heated oil and let them splutter. As the seeds splutter, add chopped onions in it and make them tender. Then add green chilies, garlic and sauté them for few minutes. Add also salt, tomato and cook them for few minutes to make tomato tender. Pour this mixture into grinder and make a fine paste out of it.

  6. Drain boiled dal into this paste and sauté it. After few minutes, add also spinach that you have boiled earlier and let it cook too to make the masala part of it.

  7. Using the same pan in which you have prepared paste, pour little oil and let it become hot. Add urad dal in it and sauté it till it becomes brown. Slow down the flame and add also the paste of garlic. Let the garlic paste cook for few more seconds. Your seasoning for dal is ready; pour it on the prepared dish.
You can enjoy this Indian dish with roti, ghee and hot rice.

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