Dill & Palak Daal

Healthy & refreshing Dill & Palak Daal then come on what are you waiting for go try it😋😋

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Dill & Palak Daal

Ingredients

For Cooking Lentils

▢ 1 cup tuvar dal (arhar dal ) or 200 grams or ½ cup tuvar dal + ½ cup masoor dal boiled & smashed

▢ 1 to 2 green chilies chopped

▢ 1 /2 cup Dill leaves chopped

▢ 1 cup Palak chopped

▢ ½ cup chopped onions 🧅

▢ 1 cup finely chopped tomatoes 🍅

▢ 1 teaspoon finely chopped ginger

▢ ½ teaspoon turmeric powder

▢ ½ teaspoon Garam Masala Powder

▢ 1 pinch asafoetida (hing)

▢ 1 or 2 tablespoon low-fat cream – optional

▢ 2 tablespoon chopped coriander leaves (cilantro)

▢ salt as required

For Tempering Or Tadka

▢ 3 tablespoon oil or 3 tablespoon ghee (clarified butter)

▢ 1 teaspoon cumin seeds

▢ 5 to 6 medium garlic 🧄 cloves – finely chopped

▢ 2 to 3 dry red chilies – broken and seeds removed

▢ a pinch of asafoetida (hing)

▢ 1 teaspoon crushed kasuri methi (dry fenugreek leaves) – optional

▢ ½ teaspoon red chili powder

For Garnish

▢ 1 tablespoon chopped coriander leaves (cilantro)

First Tadka

1. Heat a small pan add ghee

and add chopped onions, tomato, green chilies, ginger, Dill & Palak chopped.

Add turmeric powder and asafoetida. Mix very well.

2.Mash the cooked lentils with a wired whisk or with a spoon and keep aside. If the consistency looks thick, then add some water to get a medium consistency. Add this to the tadka & simmer for 3 to 4 minutes.

You can mix the dal or serve the dal tadka with the tempering on top it.

Garnish it with coriander leaves.

Serve dal tadka hot with steamed basmati 🍚 , jeera rice (cumin rice) or with roti or naan or paratha.

Note:

Just soak the lentils for an hour or two before you cook them in a pot.

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