Doodhi and Spinach Dal
by motis
While making the baghar sauce, boil the tamarind juice well so the raw taste of tamarind goes while frying the masala, alternate the heat and make sure not to burn the ingredients. As soon as you get the first sneeze, its done.
Doodhi and Spinach Dal recipe - How to make Doodhi and Spinach Dal
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
To Be Blended Into A Powder
6 whole dry kashmiri red chillies
1 tsp fenugreek (methi) seeds
1 tsp mustard seeds ( rai / sarson)
Other Ingredients
1 cup chopped bottle gourd (doodhi / lauki)
1 cup toovar (arhar) dal
1 cup chopped spinach (palak)
1/2 cup chopped tomatoes
2 tbsp tamarind (imli) pulp
a little jaggery (gur)
2 to 3 slit green chillies
a pinch of turmeric powder (haldi)
salt to taste
a pinch asafoetida (hing)
a few curry leaves (kadi patta)
Method
- Method
- Combine the dal, bottle gourd, spinach, green chillies and salt in a pressure cooker, add 1 cup of water and pressure cook for 2-3 whistles, or till the dal is cooked.
- Allow the steam to escape before opening the lid and keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and saute for few seconds.
- Add the tomatoes and cook till it softens a little.
- Add the turmeric powder, tamarind juice and the jaggery and cook for 3-4 minutes.
- Add this sauce and salt to the cooked dal and simmer for 5-7 minutes.
- Add the powdered masala and mix well.
- Serve hot.
Outbrain
This turned out very well. I made this for our dinner. My wife loved it. The masala at the end made it extremely flavorful ( and spicy). We had a running nose by the end of our dinner, but loved it. Thank you!