Dal palak or palak dal must be one of the most popular comfort foods in India. Everyone has their own version of this dish. Hot rice and this dal makes one of the most soothing and fulfilling combination. I have tried it many times and also tasted it in many friends places, though I loved all the different versions, I always wanted to twist it. This time while I was making this, I got a new idea and I should say this was the best palak daal I ever prepared here.
All these days I used to fry onion, tomato and add mashed daal, cooked palak to it. Though daal gives a thick consistency to it, I used to add a lot of daal to make it a thick gravy. So this time, I fried cumin seeds, garlic, onion, tomato and ground them into a coarse paste. This gave a thick base of onion and tomatoes. This came out delicious.
1/2 cup toor dal
3/4 cup chopped spinach
1/3 cup chopped onion
1/3 cup chopped tomato
3-4 green chilies
1/2 tea spn cumin seeds
1/2 tea spn urad dal
A pinch of asafoetida(optional)
4-5 curry leaves
A pinch of turmeric
1 tea spn chopped garlic
Cook toor dal with a pinch of turmeric till it is well mashed. Mash it with a spoon. Cook spinach. You can use two cooker vessels to cook these two at a time.
Heat oil and add cumin seeds. Add garlic, green chilies and onions till onions turn slightly brownish. Add tomato, salt and cook till tomatoes become slightly tender. Grind this mixture into a coarse paste.
Cook the paste with dal, spinach. Remove from heat when they are well cooked.
Heat a little oil, add urad dal. When it becomes brownish, add a generous pinch of asafoetida and curry leaves. Instead of adding garlic in paste, it can be added at this step to get a garlicky taste. Add this seasoning to the daal.
Serve hot with hot rice and ghee.
Serves : 2
Preparation time : 20mins
PS: A little tamarind can be added to suit the taste.