Dal is to roti ,what heart is to love. -Myself
I’m sure the majority would relate. Well, today I’m yet again sharing a recipe with my new found favorite ingredient, whole green lentil( green masoor). The skin on these not only makes the dish fiber-rich but also enhances the protein, calcium, zinc and biotin content, which is essential for hair growth and strength. Consuming skin on dals was a staple in olden days and still is in many villages, cultures and cuisines.( wasn’t as much in my household though) In my attempt to get the skin on dals back to the table, here is my take on a iron and protein rich palak dal fry. We loved it and I’m sure you will too.
Here are the two main ingredients. Grab the biggest bunch of spinach. Don’t be overwhelmed by the quantity. It will wilt away into thin air. You’ll see.
Let’s get started with the recipe:
1. Wash the green lentil and put it in a pressure cooker, along with a chopped tomato, a chopped onion and 1&1/2 cup of water. Pressure cook for 3 whistles or until the dal is cooked.
2. Grind 1/4 cup cilantro leaves, one onion, 3-4garlic cloves, 1 inch ginger, 1/4 cup grated coconut, 1 tsp cumin, 3-4 green chillies along with1/4 cup water to a smooth paste. Keep aside.
3. In a saucepan, heat 3tbsp of ghee and 1 tbsp of olive oil. Toss in the chopped spinach leaves. Allow to wilt, while stirring at intervals.(about 6 mins).
4. Stir in a tbsp of kasoori methi and 1/2 tsp of turmeric.
5. Pour in the green chilli paste, salt and vinegar. Allow to cook while stirring for 4-5 mins.
6. Toss in the dal and allow to simmer on low heat for 1-2 mins. Add water if required as per desired consistency. Check salt and adjust seasoning as per taste.
7. You can take the taste up a notch by giving a smoked flavour.(totally optional) Place a cup shaped aluminium foil on the gravy. Place a red hot coal piece in the aluminum cup, and pour a drop of ghee on the coal. Cover with a lid for about 5 mins and let the flavors infuse. Your palak dal fry is ready. Garnish with onion rings and chopped cilantro. Serve hot with roti or steamed rice.
Ingredients
- Palak- 1 bunch( discard thick stems and chop leaves)
- Green lentil(green masoor dal)- 3/4cup
- Water- 1 &1/2cup
- Onion-1 medium(chopped)
- Tomato- 1 medium(chopped)
- Kasoori methi- 1tbsp
- Turmeric- 1/2 tsp
- Ghee- 3 tbsp
- Oil- 1tbsp
- Vinegar- 1 tsp
- Salt to taste.
- For green chilli paste
- Green chilli- 4-5
- Garlic- 4-5
- Ginger- 1 inch
- Cumin- 1tsp
- Grated coconut- 1/4cup
- Onion- 1 medium
- Cilantro leaves- 1/4cup
Directions
- 1Wash the green lentil and put it in a pressure cooker, along with a chopped tomato, a chopped onion and 1&1/2 cup of water. Pressure cook for 3 whistles or until the dal is cooked.
- 2Grind 1/4 cup cilantro leaves, one onion, 3-4garlic cloves, 1 inch ginger, 1/4 cup grated coconut, 1 tsp cumin, 3-4 green chillies along with1/4 cup water to a smooth paste. Keep aside.
- 3In a saucepan, heat 3tbsp of ghee and 1 tbsp of olive oil. Toss in the chopped spinach leaves. Allow to wilt, while stirring at intervals.(about 6 mins).
- 4Stir in a tbsp of kasoori methi and 1/2 tsp of turmeric.
- 5Pour in the green chilli paste, salt and vinegar. Allow to cook while stirring for 4-5 mins.
- 6Toss in the dal and allow to simmer on low heat for 1-2 mins. Add water if required as per desired consistency. Check salt and adjust seasoning as per taste.
- 7You can take the taste up a notch by giving a smoked flavour.(totally optional) Place a cup shaped aluminium foil on the gravy. Place a red hot coal piece in the aluminum cup, and pour a drop of ghee on the coal. Cover with a lid for about 5 mins and let the flavors infuse. Your palak dal fry is ready. Serve with roti or steamed rice.
