Tur dal with methi and palak
Category : Lentils, Gujarat, West Indian lunches
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Boil the tur dal with turmeric powder in a pressure cooker up to one whistle, so that the dal remain whole but are cooked.
- After cooking, little water should remain in the cooker.
- In another frying pan, add some oil or ghee, fry jeera then add curry leaves.
- Fry the onion till pink, add garlic, finely chopped spinach and methi leaves.
- Stir fry for two mins more.
- Add tomatoes and cook till tomatoes are cooked fully.
- Add a small piece of jaggery then add this mix to the boiled dal and cook for a few minutes for the flavours to blend.
- Garnish with coriander leaves.
- Serve hot with rotis or naan.
- This dal recipe calls for a slightly thick consistency so that one can enjoy with roti.
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Ingredients:
1 cup - tur dal
A few methi leaves, finely chopped
A few spinach leaves, finely chopped
Half onion, finely chopped
few cloves of garlic, finely chopped
2 tomatoes, blended
2 green chillies, chopped
A pinch of turmeric powder
Salt to taste
1/2 inch - jaggery
A few curry leaves
A small pinch of jeera
A few corainder leaves for garnish
1 cup - tur dal
A few methi leaves, finely chopped
A few spinach leaves, finely chopped
Half onion, finely chopped
few cloves of garlic, finely chopped
2 tomatoes, blended
2 green chillies, chopped
A pinch of turmeric powder
Salt to taste
1/2 inch - jaggery
A few curry leaves
A small pinch of jeera
A few corainder leaves for garnish
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