Spinach-n-yoghurt Daal
Spinach-n-yoghurt Daal Recipe
Ingredients
spinach (palak) : 1 bunch
(washed and chopped)
yoghurt / curd (dahi) : 3 tbsp
yellow gram (besan) flour : 3 tsps
yellow gram (chana) daal : 1 tsps (optional)
peanuts (raw) : 2 tsps (optional)
salt, sugar
Method
Soak the chana daal and peanuts in water (preferably hot) for 30
mins.
Pressure cook the spinach with enough water for 6-7 mins (1 whistle).
Meanwhile mix the besan flour in yoghurt to make a smooth paste.
Mash the cooked spinach (along with the water) to form a pulpy mixture.
Add the besan-yoghurt paste to this spinach.
Prepare the seasoning (tadka) with the mentioned ingredients and
pour over
the spinach.
Add salt, sugar and bring the spinach mixture to vigorous boils
(2 to 3).
For Seasoning
oil : 1 tbsp
asafoetida : a pinch
mustard : tsps
cumin seeds : tsps
turmeric : tsps
dried red pepper : as per liking
curry leaves (optional)
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