A curry prepared using lentils and spinach. This recipe is from North India.
Time Required: 20 Minutes
Ingredients:
1 Cup Thogaribele / Tur Dal / Red Gram Split
1 bunch Palak / Spinach
1 Onion
3 Pods Garlic
2 – 3 Green Chilies
½“piece Ginger
1tbsp Oil
½ tsp Mustard
1tsp Jeera / Cumin Seeds
½ tsp Turmeric Powder
Juice of 1 Lemon
Salt to taste
Method:
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.
Add Palak.
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.
