DAL PALAK RECIPE (WITH MOONG DAL)

 
  I make this Dal palak these days very often. Aj loves it. We tasted this kind of dal palak in which palak is pureed and cooked with dal in GRT grand at Chennai. Aj loved it very much. So I tried in my own way and got hooked up to this recipe. The one we had in the restaurant had more of palak than I am using, so more greener. So its your choice, if you want more greener, add more palak. You can double the quantity of palak for this given recipe. Now to the recipe instead of my boring stories. Kind of feeling low in blogging, so hang on with these simple recipes I post until my spirit level goes up :)

Ingredients(serves 2)

Moon dal/ paasi paruppu (or u can even use masoor dal)	1/4 cup
Palak leaves	1 cup tightly packed
Onion	1
Tomato	1 large
Ginger garlic paste	3/4 tsp
Garam masala powder	3/4 tsp
Green chilli	5-6
Sugar	1/4 tsp
Salt	1 & 1/4 tsp
Ghee	1 tsp
Jeera	1 tsp

 

Method

Wash the palak and remove the stem. Tear the leaf and take out the thick stem in the middle too if possible to make sure it gets cooked easily. Fry in 1/2 tsp oil along with green chillies. Pressure cook moong dal upto 3 whisltes. Fry the palak until it gets reduced in volume. Cool down and grind with little water. Heat kadai and temper with ghee and jeera. Add finely chopped onions and fry till transparent. Add ginger garlic paste and fry until raw smell goes away. Add chopped tomatoes, salt and fry until tomatoes turn mushy. Add the ground palak, sugar and garam masala. Fry for 2 minutes in medium flame. Add cooked, mashed dal. Mix well, add 1 cup water and let it boil for 4-5 minutes or until you get thick consistency.

     
          Top with ghee if desired and serve hot with steamed basmati rice and your choice of subzi. You can have it with roti as well.

Notes

You can also squeeze lemon before you serve the dal. In that case, be sure to add more spiciness (green chilli) to balance the You can replace ginger garlic paste in this recipe with either finely chopped ginger or garlic. In that case, add it immediately after jeera crackles. You can also add red chilli powder instead of green chillies. But the colour will be differing.

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