I’m here with yet another healthy version of daal/curry. I’m using both names, daal and curry as it is made using lentils and greens. The version that I have made is a dry one but the same after adding more water can be made as a daal too and can be had with rice. The dry version tastes best with bread, paav, phulka or can be used as a filling to make sandwich too.
It is very tasty as has no extravagantly used spices. It has natural flavours of the spinach, lentils and the other added veggies. The version I’ve made has more of a Noth Indian touch but the same curry can be given a South Indian touch by adding Curry leaves and Asafoetida (heeng) during tempering.Daal Palak-
6oz Pigeon Peas/ Tuvar Daal
2big handfuls Spinach (finely chopped)
1big onion (finely chopped)
1large tomato (finely chopped)
1 piece ginger
3-4tsp refined oil
1tsp mustard seeds
a large pinch of kasuri methi
1-1/2tsp coriander powder
1tsp cumin powder
1-1/2tsp red chili powder
1/2tsp +1/4tsp turmeric powder
1/2tsp Amchoor (dry Mango) powder
Wash the lentils and soak it in water for half an hour.
Add a drop of oil and 1/4tsp turmeric pwd. Cook it in pressure cook till the grains are cooked but not mushy.
Heat oil and add mustard.
Once the mustard splutters, add crushed ginger and garlic . Fry them till the aroma is produced and it turns golden in color.
Add the chopped onions and sauté.
Tip in the tomatoes sauté. Add salt and the spices. Cook till the tomatoes are mushy. Add the kasuri methi.
Remove the excess water from the cooked lentils and add it to the onion-tomato mix.
Also add the spinach. Mix properly and cook till done. Do not cover the pan at any point of time and cook on high flame.
Serve hot with pav.