18 Sep 2012

Dal Palak Pulao

Every week I usually get a large bunch of spinach from the market. Normally I will make Dal Palak with toor dal and have it along with rice. It also goes well with roti's for dinner. This time I wanted to try out something other than that. I came along an interesting as well as an easy rice recipe here and wanted to give it a try. I have used moong dal for an easier blend, though the original recipe called for masoor/toor dal. The rice was very tasty and I would say this is one of the best ways to eat spinach..... 

You will need...........

Masoor Dal - 1/4 cup
Rice - 1 cup
Palak - 2 cup (chopped and tightly packed)
Onion - 1
Turmeric powder - 1/4 tsp
Grind to smooth paste
Ginger - a small piece
Garlic - 8 pods
Green chilly - 4
Coriander leaves - a handful
Mint leaves - a handful
To temper
Clove - 2
Cinnamon - a small piece
Jeera - 2 tsp
Bay leaf - 1
Oil - 1 tblspn

Get going.............

  1. Soak dal and rice for atleast 1/2 hour for quick cooking. Grind the items given to a smooth paste using very little water. 
  2. Heat a pressure cooker with oil and temper it with the given items. Then add the onions. Saute until they get transparent.
  3. Now add the grounded paste and cook until the raw smell vanishes. 
  4. Add the palak leaves and wait until they wilt. Add dal and fry for a minute. Keep stirring to avoid the dal sticking to the bottom.
  5. Add 2 1/2 cups of water (you can use the water used for soaking rice and dal). Add turmeric powder. Check for the salt.
  6. When the water starts to boil, simmer the stove and add rice. Give it a stir and close the cooker with the lid. After 15 mins open and give a stir. See if the rice is done and switch off the stove.

Enjoy the rice warm along with raitha!!!!!!!!!!!!!!!!!!!!!!!

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