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Traditional Palak dal served in a copper bowl, highlighting Bangalore's authentic South Indian cuisi.

palak dal

palak paruppu
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Ingredients

  • ¾ cup toor dal
  • 2 +¼ cup hot water
  • ¼ cup onion
  • 2 garlic
  • 1 tomato
  • 3 green chilli
  • Turmeric powder
  • ¼ teaspoon sesame oil
  • 1 tablespoon peanut oil
  • ½ teaspoon mustard seeds
  • 2 green chilli
  • 1 teaspoon cumin seeds
  • 2 red chili
  • Curry leaves
  • 3 garlic
  • ¼ cup onion
  • 1 bunch of palak
  • ½ + 1 cup water
  • ¼ cup tamarind water
  • Salt
  • Kashmiri chilli powder

Instructions

  • First wash and soak toor dal
  • Add turmeric powder and sesame oil; pressure cook
  • Keep the tomato aside and mash well
  • Temper mustard seeds  and cumin seeds in peanut oil
  • Add red chilli, green chilli, and curry leaves; roast
  • Sauté garlic and onion till onion turns translucent
  • Turn off and keep aside
  • Mix the cooked Dal
  • Add palak, water, sauteed onion, mashed tomato, tamarind water, salt, and Kashmiri chilli powder; boil in medium-high flame for 6-8 minutes

Video

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