Makai Palak Dal Fry
Serving - 10
Spilt bengal gram - 50 grams
Pigeon peas - 100 grams
Water - 1100 milliliters (Divided)
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Ghee - 1 tablespoon
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Onion - 70 grams
Tomato - 100 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Water - 200 milliliters
Spinach - 100 grams
Boiled sweet corns - 80 grams
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
( For Tempering )
Ghee - 1 tablespoon
Oil - 2 teaspoon
Cumin - 1/2 teaspoon
Dry red chili - 4
Garlic - 1/2 teaspoon
Red chili - 1/4 teaspoon
PREPARATION
- In a mixing bowl, add 50 grams spilt bengal gram, 100 grams pigeon pea, 300 milliliters water.
- Soak for 15 minutes.
- In a pressure cooker, add soaked lentils, 800 milliliters water, 1/2 teaspoon salt, 1/4 teaspoon turmeric, and pressure cook until 2-3 whistles.
- Let the steam release by itself and open the lid, stir well.
- Remove the pressure cooker from heat.
- Heat 1 tablespoon ghee in a wok, add 1 teaspoon cumin and stir well.
- Add 1/4 teaspoon asafoetida and 1 teaspoon ginger, 1 teaspoon garlic, mix and sauté for minute.
- Now, add 1 teaspoon green chili, 70 grams onion and cook until translucent.
- Now add 100 gram tomatoes and cook for 7-8 minutes.
- Add 1/4 teaspoon turmeric, mix once and add 1/2 teaspoon salt, 1 teaspoon red chili.
- Mix well.
- Add 200 milliliters water. Stir well.
- Then, add 100 grams chopped spinach and mix well.
- Cover and cook for 5-7 minutes.
- Add cooked dal, 80 grams boiled sweet corns and mix well.
- Cook for 5 minutes on medium heat.
- Now, add 1/2 teaspoon garam masala, 1 tablespoon coriander and mix well.
- Remove the pan from heat.
- Heat 1 tablespoon ghee and 2 teaspoon oil in a pan, add 1/2 teaspoon cumin, 4 dry red chilies and stir well.
- Add 1/2 teaspoon garlic and sauté for a minute.
- Add 1/4 teaspoon red chili and mix.
- Pour prepared tempering over dal.
- Serve hot.
