Lasooni Dal Palak लहसूनी पालक दाल तड़का

Name: Lasooni Dal Palak लहसूनी पालक दाल तड़का
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup moong dal; 2 cups chopped palak; 1 onion, chopped; 1 tomato, chopped; 2 green chilies, slit; 1 tsp ginger garlic paste; 1/2 tsp cumin seeds; 1/4 tsp hing; 1 tsp red chilli powder; 1/2 tsp turmeric powder; as required salt to taste; 1 1/2 cups water, approx; 2 garlic cloves, finely chopped; 1 tbsp ghee; 2 dry red chilli

Smruti Rana @smrutiskitchen

Vadodra

#Win
#Week6
A priceless culinary treasure of North Indian cuisine. I specially love to prepare it during winter months, lasooni dal palak with hot rotis, a match made in heaven! Though humble-looking, its a pleasure to the palate, creamy, garlicky and finger licking good. Just a handful of common ingredients come together in a fragrant ghee tadka bringing in warm winter flavors.

Smruti Rana @smrutiskitchen

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Ingredients

20 min

4 servings

1 cupmoong dal
2 cupschopped palak
1onion, chopped
1tomato, chopped
2green chilies, slit
1 tspginger garlic paste
1/2 tspcumin seeds
1/4 tsphing
1 tspred chilli powder
1/2 tspturmeric powder
as requiredsalt to taste
1 1/2 cupswater, approx
For seasoning/tadka
2garlic cloves, finely chopped
1 tbspghee
2dry red chilli

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Steps

20 min

1

1 In a pressure cooker, add 1 1/2 to 2 cups of water and moong dal and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat ghee in a heavy bottomed vessel, add cumin seeds and as they splutter.
Add chopped garlic and slits chilli.
Add hing (asafoetida).
Add ginger garlic paste.
2

Saute on medium heat for a minute.
Add the chopped onions and saute for 3-4 mts.
Add chopped tomato and saute for another 3 mts.
Add red chilli powder and turmeric powder and combine.
Add the chopped palak and saute for 4 mts.
Add the pressure cooked dal along with salt and combine.
3

Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice.
4

For Tempering
Put ghee to heat on medium heat. Add chopped garlic.
When the garlic begins to get golden colour, add mustard seeds, cumin seeds, dry red chili.
When the seeds crackle and garlic browns, add asafoetida switch off the heat. Add red chili powder. Mix well.
5

Pour the hot tempering on dal.
Spread tempering gently on the dal.
Serve with rotis or white rice.
6