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Methi Palak Dal Recipe

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Ingerdients:

1: oil 1/2 cup

2: cumin seeds 1 & 1/2 tsp

3: green chilli 3 (chopped)

4: onion 1 large (finely chopped)

5: ginger & garlic paste 1 & 1/2 tbsp

6: tomatoes 3 medium (sliced)

7: turmeric 1 tsp

8: red chilli powder 2 tsp

9: salt 2 tsp

10: asafoetida 1/4 tsp (hing)

11: chana dal 400g (soaked over night)

12: moong dal 200g (soaked over night)

13: spinach 2 cups (boiled & drained)

14: fenugreek leaves 1 cup (boiled & drained)

For Tempering:

1: clarified butter 1/3 cup

2: garlic 6 cloves (sliced)

3: button red chilli 8

4: red chilli powder 1/2 tsp

Recipe:

1: heat oil add cumin, green chilli, onion, ginger & garlic paste fry on high flame till the onions gets golden.

2: add tomatoes, turmeric, salt, red chilli powder, asafoetida, water 1/2 cup mix and cook on high flame till the oil comes on the surface and the tomatoes reduce.

3: now add chana dal, moong dal, water 6 glass mix and close the pressure cooker and when the weight starts to move then give it 25 minutes on high flame to cook and then close the flame wait for the steam to settle and then open the lid (but if cooking in a pot cook on low to medium flame till the dal is tender and water reduces)

4: then add the boiled spinach, boiled fenugreek mix well and simmer on low flame for 12 minutes.

5: heat the clarified butter add garlic fry on high flame till the garlic gets golden add button chilli, red chilli powder mix and then transfer it on the cooked dal.

6: garnish it with green chilli.

7: serve hot with roti, rice, naan, paratha and lassi.

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