Posted on by — 4 Comments

Palak Dal: Because It’s Been a While

So good, and so good for you.

20140805-200641-72401792.jpg

4 thoughts on “Palak Dal: Because It’s Been a While”

  1. Schwister

    Looks delicious! Can you enlighten your readership on how it’s made?

    Reply
    1. Smriti D. Isaac

      Thank you! If it’s a recipe that you’re requesting, I’d have to create one for you right now right here:

      Cook in pressure cooker (PC): 1 cup toor/arhar yellow lentils 1 large onion sliced 1 or 2 tomatoes sliced a pinch of turmeric a dash of oil (I use EVOO for almost everything) 3-4 cups of water

      After the pressure cooker does its thing (15-20 mins, the last ten on simmer) and you turn it off, allow steam to subside before you open lid. It should look cooked like a thick yellow soup.

      Now: take a long-handled potato masher and stir well to ensure everything is well mixed. Oh, add salt to taste. Also, a half lime.

      Next: prepare the tempered seasoning in another small sauce pan and add it to the dal in the PC.

      Here’s how you make the tempered seasoning:

      Heat a sauce pan, and add 4-5 tbs. EVOO or ghee When you know it’s good and hot, add the following in this order: – black mustard seeds – whole cumin seeds – whole dry red chillies halved (so the seeds spill out) – 2 or 3 pods of fresh garlic smashed – a sprig of curry leaves

      Don’t let it burn, and be quick about getting them in one after the other. When they’re “tempered”, transfer into the PC.

      Now, turn up the heat, and bring the dal to a rolling boil.

      Turn off stove, stir once, and cover lid. Stir again when ready to serve.

      Serve with love.

      Reply
  2. Schwister

    Wow!

    Reply
    1. Smriti D. Isaac

      OMGGGG! I gave you the basic recipe for dal. You would, of course, add the palak (spinach) along with the onions and the tomatoes to the dal and cook it in the PC. But, of course, you knew that!

      That’s how you make Palak Dal! 🙂

      Reply

Leave a Reply