Wednesday, October 20, 2010

Palak /Spinach Dal

  • Spinach- 1bunch fresh or frozen
  • Greenchilies-2no
  • Tamarind-1/2 "
  • Toordal-1cup
  • Onion-1no
  • Salt to taste
  • Redchillipowder-1/2tbsp
  • Water-2 cups
  • Oil-1tbsp
  • Cuminseeds-1/2tsp
  • Mustardseeds-1/2tsp
  • Garlicpods-3no layers are removed
  • Redchillies-2no breaked
  • Curryleaves-4no
  • Hing/Asafoetida-a pinch
  • Remove the leaves from the Spinach bunch,wash it in water.
  • Drain all the water and chop it finely.
  • Chop the onions & Green chillies & keep it aside.
  • Take a pressure cooker,add the dal and wash it twice with water and drain the water completely.
  • Add 2cups of water,little turmeric.
  • Add all the chopped spinach leaves,onion &greenchillies to it.
  • Finally add the tamarind on the top and close the lid keeping the Whistle.
  • Allow to cook it under 3whistles.
  • Meanwhile,take a pan and preapare for seasoning.
  • Add oil and heat  the pan,add mustard,cumin seeds and when they splutters add the redchillies & garlic pods and curryleaves.
  • Finally add the Hing and turn off the flame.
  • Once the pressure comes down,remove the whistle.
  • Keep it on the gas in a low flame,mash the dal with a laddle,add redchillipowder and salt.
  • Leave it to dissolve and boil for few minutes and when they starts bubbles,add the seasoning and mix well.
  • Turn off the gas.
  • Serve it in to abowl and taste it along with roti or rice.

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