Most often, its the simple things that brings a smile on our faces. When you get a surprise gift, when your favourite movie comes on tv, watching a lovely sunset and having your mom made food. Now when the last on this simple wish list becomes so difficult when you stay far from home; then you just have to manage with the second best thing. Make it at home, just like mom does and enjoy your comfort food.
Lahsuni daal palak or daal palak is a very common and popular dal in India. It is made with different types of lentils, but most popular are with duli moong dal (green gram) and lal masoor dal. I prefer it with the later and added spinach adds a lovely color, flavour and texture to the daal. Lentils are full of proteins and an essential part of Indian diet. But I still feel that not too much experimentation has been done in its cooking as a dal. I hope to discover newer ways of making this everyday dish in new forms. Till then I will enjoy the simplicity of this healthy daal, which is also served at many five star hotels too.
Spinach leaves, chopped - 12 -15 leaves
Lal masoor dal (Whole red gram) 3/4 cup
Tomato - 2 medium chopped
Turmeric powder 1/2 teaspoon
Red Chilly Powder - 1/4 teaspoon (Or as per liking)
Asafoetida a pinch
Ghee/ Oil 2 tablespoons
Cumin seeds 1 teaspoon
Garlic, chopped 3-4 cloves
Dry red chilly - 1-2 (optional)
- Cook moong dal either in pressure cooker or open pan till soft
- Heat oil in pan, add hing, half of cumin seeds, garlic, green chillies and sauté for one minute, till garlic gets browned.
- Add tomatoes, salt, turmeric and red chilly powder and cook till the tomatoes are done.
- Add spinach and sauté for 2-3 minutes, till spinach gets slightly wilted.
- Add dal and mix well. Add water to get the desired consistency.
- Heat ghee in a small pan and add dry red chilly and rest of cumin seeds. When it splutters, add this tempering to the ready to serve dal for finishing.