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Recreate the magical and nutritious palaldahi dal with whole green gram or chilka wali moong. The dal is cooked along with palak leaves and then simmered in a tomato-curd mixture which has been spiced up aptly with green chillies, spice powders and garnished with chopped coriander leaves.
- Soak dal for ten minutes.
- Combine the dal and spinach along with turmeric powder and salt in a pressure cooker, add water and pressure cook for two whistles.
- Allow the steam to escape before opening the lid and keep aside.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the coriander seeds, asafoetida and onions and saute till onions turn pink.
- Add the red chilli powder and green chillies and saute fpr few seconds.
- Add 2 tsp water, curds and tomatoes and saute for 3 min mirch and hari mirch add two tsp water.
- Pour this tempering to the dal and mix well.
- Serve hot.
This recipe was contributed by vimimehta on 01 Aug 2011
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