Dal Palak ( Spinach with Lentils )

I tasted Dal - Palak the first time, in my sisters's house in Nashik.

She had a cook named Sattu Maharaj, those days. From the name I had assumed, that Sattu Maharaj would be a older, rotund guy, with one of those famous twirling moustaches that Rajasthanis are so famous for !

Then I met the guy !!!

He was young, very young !!
Short & nearly puny. & of a small stature ......
& no twirly moustache either, in fact none at all !!!

But what a cook he was.....
Everything he made was completely awesome, fantastic & mind blowing. ( I know I'm going overboard, but I can't help it.)
I remember downing his wonderfully melting in your mouth kind of matar kachoris by the dozen....perfectly spiced & with a hint of saunf.....
The creamy corn subzi that was slightly sweetish but not really so........You could just go on eating it ......He used to make it ever so often 'cause everyone used to love it.
& of course the Dal -Palak.

He had cooking in his blood & magic his hands .
Salaam Sattu Bhai !!!

I am writing down this recipe that has over the years become a hot favorite with us.


Ingredients

palak / spinach - 2 bunches, washed & chopped
moong dal - 4 tbsp, washed & soaked for 10 mins
onion - 2 medium ones, chopped
tomato - 2 medium ones, chopped
green chillies - 2 , chopped
turmeric - 1/4 tsp
chilli powder - 1/2 tsp
salt to taste
oil - 2 tbsp

For the Tadka

desi ghee (clarified butter, preferably)
or
cooking oil - 2tsp
jeera/ cumin - 1/2 tsp


Method

1. Pressure cook the spinach & dal together with just enough water, until pressure releases just once.
2. Heat the oil in a kadhai & fry the onions with the green chillies until transparent. Add the tomatoes & cook for a few minutes until they turn soft & squishy.
3. Add the turmeric powder, stir for a second & pour this onion-tomato mixture into the spinach- dal mixture in the cooker.
4. Add salt, stir & cook for 4-5 minutes .
5. Heat the desi ghee in a separate kadhai . Add the jeera & allow it to turn golden & fragrant. Tip the chilli powder into it & immediately pour over the ready dal- palak. (the chilli powder should not turn black....should remain red.)
Serve hot with garma-garam rotis or chawal.
6. Awesome !!!

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