Palaldahi Dal
by vimimehta
01 Aug 2011
This recipe has been viewed 3543 times
Recreate the magical and nutritious palaldahi dal with whole green gram or chilka wali moong. The dal is cooked along with palak leaves and then simmered in a tomato-curd mixture which has been spiced up aptly with green chillies, spice powders and garnished with chopped coriander leaves.
Palaldahi Dal recipe - How to make Palaldahi Dal
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups chopped spinach (palak)
1 cup curds (dahi)
1/2 cup moong dal (split green gram)
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) seeds
a pinch of asafoetida (hing)
salt to taste
chilli powder to taste
1 tsp turmeric powder (haldi)
1/2 cup chopped onions
1 cup grated tomatoes
2 chopped green chillies
chopped coriander (dhania) for garnishing
Method
- Method
- Soak dal for ten minutes.
- Combine the dal and spinach along with turmeric powder and salt in a pressure cooker, add water and pressure cook for two whistles.
- Allow the steam to escape before opening the lid and keep aside.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the coriander seeds, asafoetida and onions and saute till onions turn pink.
- Add the red chilli powder and green chillies and saute fpr few seconds.
- Add 2 tsp water, curds and tomatoes and saute for 3 min mirch and hari mirch add two tsp water.
- Pour this tempering to the dal and mix well.
- Serve hot.
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