Everyone has a comfort food isnt it… The food you crave when u have nothing else to do, when u wee bit down… when may be your mood is not uptight or may be the health is not the best… For N its rasam-rice…. and for me its dal-roti… seriously when nothing works Dal-Roti does…
And hence I love experimenting with dal, mixing various dal’s together, adding some veggies to it… the variations give dal a face lift and make it an all new dish which is yummy and healthy too…
So when after marriage I first eat this dal which is the favorite of my mil too, I fell in love with it… a dal which has all my fav elements – dal, methi and palak… But unfortunately toor dal doesn’t suit me too much these days… gives me terrible gas so I came up with my own version of this dal which now everyone in the house enjoys totally………
- A cup channa dal (use toor dal if u want to)
- 2 bunches of fresh methi (fengureek)
- 3 bunches of fresh palak (spinach)
- 8-10 shallots or baby onions (I love their flavour and the crunch in the mouth they leave, however mil uses normal onions so feel free to use them if u don’t have baby onions)
- 1 large tomato chopped
- 1 tsp urad dal
- 1 tsp channa dal
- 1/2 tsp mustard seeds
- 1/2 tsp jeera seeds
- 2-3 green chillies
- 2-3 dry red chillies
- 1 medium sized tamarind ball
- 7-8 curry leaves
- 1 tsp sambhar powder (optional)
- 1 tsp corriander powder
- 1/2 tsp garam masala powder
- 1 tsp turmeric
- Wash and chop methi and palak leaves finely.
- Boil together with dal, chopped tomato, slit green chillies, salt and turmeric in a pressure cooker
- Let the steam escape.
- Soak tamarind in warm water
- Heat oil in a pan and add mustard jeera seeds to it
- After they turn brown and start spluttering add the urad dal, channa dal, curry leaves and dry red chillies.
- Fry for 2-3 minutes till the dal browns a little
- Add onions to the same and fry them till golden brown
- Add all dry masalas, fry for another minute
- Add the dal, mash a bit along with the tamarind water.
- Let it simmer for about 5 minutes or so
- Serve hot with rotis or rice