Lasooni Dal Palak ( Garlicky lentils with spinach )

Sundays are mostly lazy- and I'm sure I'm no exception here. Mornings start with tea and thinking about what to cook today ! If it's a hearty breakfast, then its just dal-rice or dal-roti for lunch. That reminds me, I must write about some of my hearty breakfast ideas.

This recipe for Lasooni Dal Palak was published in a daily one of the Sundays and I jumped at the idea of making this yummy dal, that very day.



Lasooni Dal Palak
Recipe courtesy Chef de cuisine, Saffron, JW Marriot, Mumbai

Ingredients:

1/2 cup Tur dal
1/3 cup Moong dal
1 bunch fresh spinach -washed-chopped roughly
1 tbsp- garlic finely chopped

1 small onion-finely chopped
1 medium sized tomato-finely chopped
1/2 tsp ginger finely chopped

3 green chillies finely chopped
1/2 tbsp cumin seeds (jeera)
1/4 tsp turmeric
1 tsp red chilli powder

1 tbsp ghee (or oil)
Salt to taste

You can almost smell the aroma of cooked lentils and garlic there

Method:

1. Pressure cook ( or boil ) the dals till soft with half the green chillies and turmeric.

2.In a pan, heat ghee. Add the cumin seeds, once they start popping, add garlic, ginger, remaining green chillies and onions.Fry till onions turn golden brown. Add tomato, spinach, turmeric, red chilli powder, salt. Saute the above mixture till it turns soft and golden.

3.Add the boiled dal mix to the above. Mix well, remove from flame. Garnish with fresh coriander leaves.

4. Serve hot with phulka rotis.


The aroma from the garlic and the green colour from the spinach makes this an absolutely irresistable dish. For people who don't relish spinach, this is a great way to eat their greens.

You can treat your guests with Lasooni Dal palak and Jeera Rice as a main course, with a cucumber raita on the side.

This is my entry for ARF Tuesdays # 17 at Sweetnicks- Over to the round up here.