(from Nandini’s recipe box)
- 2 bunches of Palak/Spinach
- 1/2 cup Masoor Dal/Red Lentils
- 2 medium Onion, chopped finely
- 2 large Tomatoes, sliced thinly
- 1 inch Ginger, chopped finely
- 1 tsp Jerra/Cumin Seeds
- 1/2 tsp Turmeric Powder
- 2 tbsp Lemon Juice
- 1 tsp Garam Masala
- 3 Green Chillies, sliced
- Salt and Sugar to taste
- 1 tbsp Oil
Cut Palak finely and cook with little water.
Cook Dal with little turmeric powder in pressure cooker.
Heat oil in a pan and season with jeera.
When it splutters add onions and fry till golden brown.
To this add chopped ginger and sliced chilli and fry for a minute.
Now add sliced tomatoes and fry for 1-2 minutes.
Add cooked palak and dal and pour enough water, salt, sugar, garam masala and turmeric powder.
Boil for few minutes and then add lemon juice just before removing it from flame.
Garnish with chopped coriander leaves and serve hot with rice/chapati/roties.
You can use fenugreek leaves instead of palak.
While seasoning add few red chillies, garlic and fenugreek seeds.