Sunday, 1 April 2007

Achaari Daal Palak

Ever have one of those evenings when you have no energy to cook? Well, I had one of them-past Friday. I was so drained, all I wanted to do was to curl up on the couch and lie down.

Obviously, this is not an option for me...not on weekdays at least when there are three hungry tummies to feed. I had to cook....and I made this delicious Achaari Daal Palak along with some chapatis.

The addition of Achaar masala to Spinach and Toor daal is wonderful and really brings out the is the recipe:

  • 2 bunches Spinach - chopped
  • 1 cup - Toor Daal - cooked
  • 3 cloves - chopped garlic
  • 1 tbsp - Achaar(pickle) masala
  • 1 tbsp -Oil, Fenugreek Seeds, Asafoetida - to temper
  • 1 tbsp- Turmeric Powder
  • Salt, A pinch of Sugar - to taste
Cook the toor daal separately and set aside. Wash the spinach and chop finely. In a pan, heat some oil, add the fenugreek seeds,garlic, turmeric, and asafoetida. When the fenugreek turns pink, add the spinach. Stir for 5 minutes. Now add the cooked toor daal and the pickle masala. you can add more or less, depends on how hot you like it. Add the rest of the spices and give it a stir. Cover and let cook for around ten minutes more. Serve hot with Rotis or Rice and yogurt.

Tip: If you don't have the dry pickle masala at home, use the mixture from a home made or store bought mango, gunda or aamla pickle. Pickle Masala is essentially red chilis, fenugreek, and salt ground together. Sometimes, Yellow Mustard seeds are also used.

For a variation: You can use Dill Leaves or any other greens in place of Spinach.

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