This recipe is a cheat on the real palak daal that has a lot of butter or ghee.. I am not fond of ghee and I replace it by mustard oil generally.. so here we go..
Ingredients:
Spinach - 1 bundle washed and corsely chopped
Daal of your choice - 2 cups (I have tried chana daal, arhar daal and masoor daal and I honestly find chana daal complimenting it the most.. take your pick)
1 big onion - finely chopped
1 bulb of garlic - finely chopped (the amount can vary as per taste)
3-4 chopped green chillies
1 large tomato - quartered
Turmeric powder - 1/2 tspn
Aesafeotida - 1 pinch
Garam masala - 1 pinch
Salt to taste
Mustard oil - 1 tbsp
Method:
Wash and soak the daal, turmeric powder and salt for about 30 mins. I generally add the tomato while cooking the daal. This is optional. In case you want to add it later chop it finely and keep aside. Pressure cook the daal till done. Keep aside.
In a pan/wok heat mustard oil and once you see the vapour add asafoetida and garlic. Sauté for 30 secs and add green chillies and onion. Sauté till the onions are slightly brown. Add spinach and toss it nicely. Cover and cook for 3 mins. For those who have their tomatoes chopped abd ready add them before spinach and cook till done.
Add turmeric and salt keeping in mind that the daal already has some salt. Once the spinach starts to sweat turn up the flame to dry it out completely. Once done add this to the daal or add the daal to this mixture. And bring it to a boil. Now add the garam masala and let it simmer for about 5 mins.
You may add ghee or butter for extra flavour. Serve with your choice of roti parantha or rice.. :)
