Dal is a staple food in India and the most varied recipes are found in the States of Punjab and Haryana.What is so varied about the recipes?They mix and match all kinds of lentils which may range from whole lentils,split lentils,beans,legumes,sprouts and peas,add or minus seasonings here and there and use liberal amounts of white butter which accounts for one of the finest tastes in Indian Cuisine!
In this recipe there are 2 kinds of lentils -the Urad Dal or the Black Lentil which when split becomes pure white and Chana Dal or the yellow lentils.Apart from that we have greens – Spinach (Palak),Fenugreek (Methi) and green Garlic leaves(Hara Lehsun).You can add or minus greens according to availability.This is a favourite of mine and I use chopped Radish Leaves,Cauliflower Leaves and sometimes even Colocasia leaves (Arbi Patta).You can also add the aforementioned lentils/beans according to taste.
This was entered for the 113th FoodieMonday Bloghop where the theme was Greens!
Preparation Time : 1 hour
Makes : 4 servings
The Dal :
1 cup whole Urad Dal (sabut)
1/4 cup Chana Dal
The greens :
1/2 cup Spinach (palak) Leaves – washed and chopped fine
1/2 cup Fenugreek Leaves – washed and chopped fine
1/4 cup Green Garlic (Hara Lehsun) Leaves – washed and chopped fine (optional)
Other Ingredients :
Salt to taste
1 tsp Ginger-Garlic Paste (optional)
1/2 cup sliced Onions
2 Green Chillies – sliced
2 Tomatoes – chopped
1 tbsp Mint Leaves – chopped
1 tbsp Coriander Leaves – chopped
2 tbsp Oil
3 tbsp white butter
Soak the dals for 30 minutes.Pressure cook with salt and 1/2 tsp Ginger-Garlic paste till fork tender.Mash coarsely with a potato masher.Do not mash too fine.
Heat 1 tbsp Oil and add all the greens.Add a pinch of salt.Sauté till they wilt and keep aside.
Heat the remaining Oil and add onions. Sauté till light brown.Now add the remaining Ginger-Garlic paste,green chillies and Tomatoes and sauté on medium heat till Tomatoes are mashed and pulpy.Add the sautéed greens and mix well.Now add the cooked dals and 1/2 cup water.Cook on medium heat till thick.
Heat white butter and fry mint and coriander leaves for 1 second.Pour over the dal and serve warm with rice or roti.
Served with rice and a slice of Onion….the dhaba way..