Dhal Palak

Lentil with Spinach
Ingredients
Spinach – 1/2 Kg.
Green gram (dhuli moong) dal – 2 tablespoons toasted on a tawa or griddle till light goldenSmall Onion, chopped fine – 1
Fresh curds, well – mixed – 1/2 cup
Ginger, sliced finely- 2 1/2 cm
Black pepper – 1/4 teaspoon
Green chillies, sliced length-wise – 2
Turmeric powder – 1/2 teaspoon
Salt – to taste
Boiling water – 2 cups
Ghee or butter – 2 tablespoons
Method:
Clean and wash spinach leaves. In two tablespoons boiling water cook spinach till it is tender and the water dries up. Chop fine. Cook dal with turmeric powder, salt and ginger in boiling water till tender, adding more hot water, if required. Whisk in spinach and curds. Simmer for five minutes. Heat ghee and fry onion and sliced green chillies till onion is golden brown. Pour over the spinach dal mixture. Sprinkle with black pepper. Serve hot.

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Tagged as: Curry, dal, delhi, dhal, dish, gravy, kolambhu, kolambu, kozhambu, kulambhu, kurma, kuzhambhu, lentil, masal, masala, palag, palak, pallak, pasali, side, spinac, spinach, Tiffin