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Tuesday, October 21, 2008

Dal Palak


Palak/Spinach - 1 bunch [washed and cut into pieces]

Toor dal - 150 gms [ cooked ]

Onion - 1 finely chopped

Tomato - 2 finely chopped

Dry red chilles - 3

Hing - Pinch

Mustard seeds - 1/2 tsp

tumeric powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Ghee - 2 tsp

Salt - Taste

Preparation Method:

  • Wash and cook toor dal. keep it aside

  • Keep ghee in a kadai, once it is hot add Mustard seeds,cumin seeds,dry chillies hing and tumeric powder

  • Now add the chooped onion, fry till they are light brown

  • Add the chopped tomatoes and salt, mix well

  • Close it and cook for 2 min

  • Once the tomatoes are mashy, add the Palak leaves mix well.

  • Close and cook for 3 min

  • Now add the cooked dal, add water if required

  • Adjust salt and spicy.

  • allow it to boil for 5 min.

Serve hot for chappatis or plain rice. Palak is rich in Iron and dish is easy to cook.

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