A curry prepared using lentils and spinach. This recipe is from North India.
Time Required: 20 Minutes
1 Cup Thogaribele / Tur Dal / Red Gram Split
1 bunch Palak / Spinach
3 Pods Garlic
2 – 3 Green Chilies
½ tsp Mustard
1tsp Jeera / Cumin Seeds
½ tsp Turmeric Powder
Juice of 1 Lemon
Salt to taste
Grind Onion, Garlic, Green Chilies and Ginger to a paste. Boil Dal and keep it aside. Heat Oil in a kadai / wok / pan. Add Mustard seeds and when they splutter add Jeera and Turmeric Powder. Add the masala paste and sauté until the moisture evaporates.
Saute for a minute or two.
Add Dal and mix well.
Add Salt and let it come to a boil.
Add Lemon juice and remove to a serving dish.
Serve hot Dal Palak with Roti, Paratha or Pulav/Pilaf.
Oh, wish I could grab a bowl of that now. I only have leftovers to eat today. Looks tasty and very healthy dish.
Asha, I love anything with Palak 🙂
You have not mentioned “Palak” either in your ingredients or the Method.
Rajni, the typo stands corrected.
thank you so much .i tried it out and came out successfully delicious!
Anonymous – Cool!