20 Feb 2013

Dal Palak Curry

I think you would have come across the photos of Balachandran Prabhakaran shot dead..... What a horrible scene.... that too showing that 12 year old boy eating snacks just minutes before he was shot dead was all the more horrorful.... Where is this world heading? What would have that boy known about the politics revolving around him? Who ever might have done it, there could never at all be any justification.....

Today's post is a restaurant styled Dal Palak Curry.... The source of the recipe was taken from Rak's Kitchen and made it with a few variations....

Palak leaves - 1 bunch (washed and chopped roughly)
Moong Dal - 1/4 cup
Onion - 1 (chopped finely)
Tomato - 1 (chopped finely)
Ginger garlic paste - 1 tsp
Green Chilli - 4
Garam Masala - 1/2 tsp
Jeera - 1 tsp
Salt - to taste
Oil - 2 tsp

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

Pressure cook the moong dhal for upto 3 whistles. Take 1/2 tsp of oil in a kadai and saute the green chilli and palak together until it reduces in quantity. Cool it down and grind it into a smooth paste with little water.

Heat the kadai with the remaining oil. Temper it with jeera. Add onions and saute until they are transparent. Now add in the ginger garlic paste and saute until the raw smell goes. Then add the tomatoes and cook till they turn mushy. Now add the ground palak along with the required salt. Fry for 2 mins. Add in the mashed dhal and garam masala. Pour in a cup of water and let it boil for about 5 mins until it reaches a thick consistency. Top it with ghee if desired.

Enjoy with rice or roti!!!!!!!!!!!!!!!!!!!!

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