This daal is an adaptation from 2-3 recipes. I always loved the North Indian type ‘daal palak’ and Andhra ‘pappu’. I learnt the Andhra version from my friend Lakshmi. I experimented a lot on the authentic dish. I absolutely loved all the versions. I usually make this a bit thick compared to Konkani daal, but a bit watery compared to the Andhra version. I do not like it too much sour, as sourness overcomes the taste of this dish.
Spinach or fenugreek leaves can be used for this. I tried this daal with toor daal, masoor daal, moong daal and sometimes mixture of all the three daals. Even our friend who loves only non-veg dishes is always ready to eat this dish :).
Daal(toor/masoor/moong or a mixture of all of them) 1 cup
Onion 1/2 cup
Fenugreek(methi) leaves or Spinach(palak) 1 cup (1-2 frozen blocks)
Tamarind extract 1/2 tea spn
Garlic cloves 2-3
Ghee 1 tea spn
Green chilies 2-3
Rasam powder 1 tea spn
Turmeric a pinch
Garlic cloves and rasam powder are optional. But they make the biggest difference in taste. I love this daal with both of them included.
If using normal tamarind instead of ready made extract, soak tamarind in warm water for sometime and extract the thick juice (around 1tbl spn). Usually the ready made extract is more sour, so be careful while using it.
Cook daal and greens with a pinch of turmeric. Mash them with a spoon.
Heat ghee and add chopped garlic, green chilies and onion. When onions turn slightly brownish, add daal, tamarind, 1-2 cups water, salt and cook for 6-7mins.
Add rasam powder and cook again for 3-4mins. Do not cook for a long time after adding the rasam powder, the aroma of the powder goes off by cooking longer.
Serve hot with rice.
Serves : 3-4
Preparation time : 30mins