Dal with Palak
Serves 4
INGREDIENTS
3 cups (250gm) chopped palak (spinach)
1 cup arhar dal or toovar ki dal (red gram dal)
1 small clove garlic finely chopped (optional)
½ piece ginger finely chopped
1 green chilli finely chopped
½ tsp haldi (turmeric powder)
1½ tsp salt to taste
1 tsp Leonardo® olive oil.
TOMATO ONION BAGHAR (TADKA)
3 tbsp Leonardo® Olive Pomace Oil
½ tsp jeera (cumin seeds)
1 onion chopped finely
1 tomato chopped finely
1 green chilli slit length ways into four pieces
½ tsp garam masala (mixed spices)
½ tsp dhania (coriander) powder
1/8 tsp amchoor (dried mango powder)
½ tsp red chilli powder.
Preparation:
Pick, clean and wash dal, Wash chopped palak in plenty of water
Mix dal, palak, garlic, ginger, green chilli, haldi, salt and Leonardo® Olive Pomace Oil. Add 3 cups of water to the dal.
Pressure cook dal to give one whistle and then keep on low flame for 6-7 minutes. Remove the cooker from heat.
For the baghar, heat Leonardo® Olive Pomace Oil. Reduce heat. Add jeera. When it turns golden, add onions.
Cook till onions turn brown. Do not under cook the onions. Brown them, stirring continuously.
Add tomatoes. Cook for 2-3 minutes on low flame.Add dhania powder, amchoor and garam masala. Cook for ½ minute.
Keep aside. Add the green chillies and red chilli powder. Mix well.
Pour over the hot dal. Mix gently.
Serve hot.
Serves 4
INGREDIENTS
3 cups (250gm) chopped palak (spinach)
1 cup arhar dal or toovar ki dal (red gram dal)
1 small clove garlic finely chopped (optional)
½ piece ginger finely chopped
1 green chilli finely chopped
½ tsp haldi (turmeric powder)
1½ tsp salt to taste
1 tsp Leonardo® olive oil.
TOMATO ONION BAGHAR (TADKA)
3 tbsp Leonardo® Olive Pomace Oil
½ tsp jeera (cumin seeds)
1 onion chopped finely
1 tomato chopped finely
1 green chilli slit length ways into four pieces
½ tsp garam masala (mixed spices)
½ tsp dhania (coriander) powder
1/8 tsp amchoor (dried mango powder)
½ tsp red chilli powder.
Preparation:
Pick, clean and wash dal, Wash chopped palak in plenty of water
Mix dal, palak, garlic, ginger, green chilli, haldi, salt and Leonardo® Olive Pomace Oil. Add 3 cups of water to the dal.
Pressure cook dal to give one whistle and then keep on low flame for 6-7 minutes. Remove the cooker from heat.
For the baghar, heat Leonardo® Olive Pomace Oil. Reduce heat. Add jeera. When it turns golden, add onions.
Cook till onions turn brown. Do not under cook the onions. Brown them, stirring continuously.
Add tomatoes. Cook for 2-3 minutes on low flame.Add dhania powder, amchoor and garam masala. Cook for ½ minute.
Keep aside. Add the green chillies and red chilli powder. Mix well.
Pour over the hot dal. Mix gently.
Serve hot.
