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
cool...... u almost write like a Pro chef ...will come home to see if u cook like one too :-)
ReplyDeleteYes please BhadeB ..I know its hard to believe that the girl you knew once could actually manage someting other than burning water in the kitchen ...heee
ReplyDeleteApart frm jokes...pls come home and wud love to cook for you !
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ReplyDeleteLooks simple! I would like to try it soon...
ReplyDelete