Dal Palak
Toor dal (1 small cup) + Masoor Dal (1 small cup) - cook in a cooker for 2-3 whistles with lil exra water.
(dal should be well mashed..not kaal-kaalu, make sure u have masoor dal - the red coloured one)
Take 2 big onions - chop fine
1 big tomato- chop
4-6 - chillies- slit length wise
Palak - 2 small bunches …leaves + some stalk…wash and cut
Oggarne/tadka : Mustard, lot of jeera, 1 red chilli (broken into 2), curry leaves
Add onion and green chillies, ginger-garlic paste (optional, I actually add finelly chopped garlic and thin strips of ginger…u an avoid..if ppl don't like that taste at home), after its almost done,Add palak - cook on open fire(medium) for 2 mins, untill palak looks blanched
add tomato, add salt and turmeric now (tomato will cook faster)- palak should well fried by now
Add cooked Dal.
Check for salt and khara - u can add red chilli powder+ garam masala if the dal seems bland. Add salt if needed.
Bring it boil
To it with corriander.
While serving, serve with raw onion slices, lime and maybe a hint of butter on hot dal.
If its left over, the next day …u can spice it up with one more tadka on top- this is dal double tadka !
Goes well with Phulkas or rice
