Ingredients:
- Toor dal - 1 cup
- Palak - 2 bunches
- Onion - 1 big no.
- Tomato - 2 medium no.
- Green Chilli - 7 to 8
- Garlic cloves - 10 to 15 nos.
- Curry leaves - 2 sticks
- Oil - 4 tbsp
- Mustard - 1 tsp
- Jeera - 1 tsp
- Urad dal - 1 tsp
- Dry red chili - 8 to 10 nos.
- Asafoetida - 1/4 tsp
- Tamarind pulp - 1 inch stick
- Salt - to taste
- Butter/Ghee - 1 tbsp
Preparation:
- Soak toor dal in water for 30 minutes.
- After that pressure cook for 3 whistles until soft. Add only salt while cooking the dal and water level should be same as dal.
- Wash and chop the palak.
- Cut onion into long slices.Chop the tomatoes. Crush the garlic cloves slightly. Slit the green chillies.
- Pour oil into a kadhai and allow it to become hot.
- Add mustard, jeera and wait until it splutters.
- Add urad dal, dry red chillies, curry leaves and fry.
- Add crushed garlic and saute till light brown.
- Add onion and lillte salt and saute until it becomes soft and tender (translucent). Do not fry it.
- Add the chopped tomatoes and cook well.
- Add turmeric powder, asafoetida and saue.
- Add the chopped palak and cook until done.
- Add the cooked dal to this, add enough water and stir.
- Add the tamarind jiuce.
- Add butter/ghee depending on the taste.
- Boil for 5 to 10 mins and remove from flame.
TIP: after adding palak, do not cover with lid to cook. By doing so, the palak will not loose its green colour.