Friday, February 28, 2014

Dal Palak

When we were in Abu Dhabi we used to visit Dubai atleast once in a month. I will be waiting for Friday (thatz our weekend!) the whole week, when M decides that we will be going to Dubai that week. Dubai will always be thronging with some busy exhibits or carnivals which have something for everyone.
Things that make me crave for the visits are the thought of meeting our very close friend viji Manni & Family, Shopping and chatting (gossiping) with manni, shopping for Tableware at Al Kabyl(man!!!!I love this place with all whites) and eating (HOGGING) at ADAAB!!!The very thought of Dal palak and Bindi masala makes M and I go crazy. It’s a small eatery with no fancy shanzy menu, but a soul comforting food! Eventhough we have been to some high end restaurants in Dubai, I never felt contented like when I dive into a bowl of Adab’s Dal palak. So I tried to imitate the recipe and I must say it turned out pretty well.
Toor Dal-3/4 cup
Moong dal-1/4 cup
Palak leaves- 1 bunch, cleaned and roughly chopped
Onions- 2 large, chopped
Tomatoes- 2 medium, chopped
Garlic -5 pods, chopped
Turmeric Powder- ½ tsp
Chili powder-1tsp
Salt-as needed
Mustard seeds-1 tsp
Urad dal-1 tsp
Cumin seeds- 1 tsp
Ghee – 1tsp

How it Happened:
1. Add washed toor and moong dal and chopped palak leaves to a cooker with enough water and cook until the dal is soft/for 3 whistles in medium flame and keep aside.
2. In a pan add ghee & oil, when it’s hot add mustard seeds, cumin and urad dal.
3. When they splutter, add onions and garlic and cook until transparent.
4. Add the turmeric, chili powder and salt. Cook until raw smell goes off.
5. Then add tomatoes and cook till soft.
6. Add the cooked dal and allow it to boil in simmer for 5 minutes.
7. Serve hot with rotis or phulkas.

*Cooking the greens in cooker will reduce the colour of the greens but the raw smell completely goes off. But you can cut the leaves and add while adding tomatoes and cook well.

*Ghee adds a flavor to the dish.

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