Monday 8 December 2014

Spinach with lentils| Palak dal |Palakura pappu



 UPDATED POST WITH NEW PICTURES ON 13/12/16

Dal's /lentils are rich sources of plant protein,so I make it a weekly twice affair on our dining menu.Alhamdulillah I have a Dal loving family ,my kids enjoy Dal to the extent that they  literally end up  drinking it if it is a sambar or some soupy Dal ,provided that it is not spicy .
Spinach as you all of you know is a power house of nutrients ,besides adding an earthy flavour to Dal adorns it with good colour which makes it even more tempting .
Served as lunch along with baked cauliflower , fryums plain rice ,curd,that was really a  satisfying as well as a nourishing one .


INGREDIENTS

FOR DAL:


  • 150 gms toor dal
  • 1 C spinach(chopped)
  • 1 tomato
  • a goose berry size tamarind(optional)
  • 1/2 tsp red chili powder /3-4 green chillies
  • 1/4 tsp turmeric
  • coriander leaves 
  • salt to taste
  • 1 tbsp oil 
    TEMPERING:
  
  •  1/2 tsp mustard seeds
  •  1/2 tsp cumin seeds
  •  2-3  red chillies
  •  hing a pinch 
  •  2 sprigs curry leaves
  • 2 tbsp oil

METHOD

  1. Wash Dal ,chopped spinach .
  2. In a pressure cooker add all the ingredients except salt mentioned under Dal .
  3.  Add water 2 inch above the Dal level  and pressure cook on high for 1 whistle and on medium heat for 4 - 5 whistles  or until the dal is soft .
  4. Allow the pressure to leave on its own .
  5. using a lentil masher  mash dal until creamy.
  6. Now add salt and water as per your need .
  7. In a tadka pan add the list under tempering allow it to crackle and pour it over dal and close the lid  so that the aroma of tadka infuses in dal .
  8. Serve with rice or chapati .  


old pic of the post



..............................HAPPY COOKING



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