A priceless culinary treasure of North Indian cuisine. I specially love to prepare it during winter months, lasooni dal palak with hot rotis, a match made in heaven! Though humble-looking, its a pleasure to the palate, creamy, garlicky and finger licking good. Just a handful of common ingredients come together in a fragrant ghee tadka bringing in warm winter flavors.
Lasooni Dal Palak Recipe
Preparation: 10 mts, Cooking: 20 mts
Serves 4 persons
Cuisine: North Indian
1 small cup tur dal/red gram dal/kandi pappu
2 cups chopped and tightly packed palakura/palak/spinach
1 onion, chopped
1 tomato, chopped
2 green chillis, slit lengthwise
3 garlic cloves, finely sliced, saute in ghee till lightly browned and keep aside
1/2 tsp finely chopped ginger
1/2 tsp red chilli pwd
big pinch turmeric pwd
salt to taste
1 1/2 cups water, approx
1/2 tsp cumin seeds
2 garlic cloves, finely chopped
1 tbsp ghee
1 In a pressure cooker, add 1 1/2 to 2 cups of water and tuvar dal and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat ghee in a heavy bottomed vessel, add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds. Add the chopped onions and saute for 3-4 mts.
3 Add red chilli pwd and turmeric pwd and combine. Add the chopped palak and saute for 4 mts. Add chopped tomato and saute for another 3 mts.
4 Add the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice. Garnish with sauteed garlic slices.
5 Serve with rotis or white rice.