Thursday, 11 June 2009

Spinach Dal

I love Dal in every form. Since we are on an 'eat healthy' regime, and since i cant really figure out what else to do with palak, I decided to throw in some into my Dal. After some research online, I finally came up with this recipe. And like my other recipes, this one is damn easy as well.

Toor Dal-1/2 cup
Baby spinach- 1 cup, chopped
Shallots- 1 thinly sliced (if you have the small red onions, then about a handful)
Tomato- 1 medium, chopped finely
Ginger garlic paste- 1 tsp
Green chillies- 3 slit lengthwise
Turmeric pwd.- 1/4 tsp
Coriander pwd.- 1/2 tsp
Oil- 2 tbs
Salt- to taste

For tempering:
Oil- 1 tbs
Jeera seeds- 3/4 tsp
Dry red chilli- 1, crushed
Garam masala- 1/4 tsp

Cook the Dal in a sauce pan or pressure cooker with the turmeric and a bit of salt and sufficient water. I like it a bit watery, so i add extra water.
Sautee the onions and green chillies in a heavy bottomed pan. When the onions give out a glazed look, add the ginger garlic paste and tomatoes and cook till done. In goes the coriander pwd. next. Once the raw smell goes, add the chopped spinach and mix well.
Add the Dal to the masala mix and, if its too think you can add some water at this stage. Bring it to a boil and take it off the flame.

In a small wok heat some oil and throw in the jeera seeds. When the aromatic smell is obvious, add the garam masala and red chilli, sautee for a while and add this to the Dal. This according to me gives that extra flavour and completes the process.

I add the garam masala at the tempering stage because i don't really like the over powering taste it has and chooses to add a wee bit only at the end, you can however add it along with the coriander pwd. also. You can also add curry leaves and mustard seeds for tempering and also choose to do the seasoning process right in the beginning before putting in the onions. But like i said, i somehow feel doing it at the end, gives it that special taste.