Regular dal fry turned better with the addition of corn and spinach leaves. Healthy tasty & super easy to make!
MAKAI PALAK DAL FRY
Ingredients:
½ cup sweet corn kernels (makai) boiled
¾ cup shredded spinach (palak)
½ cup split Bengal gram (chana dal) washed and soaked for 20 minutes
½ cup split pigeon peas (toor dal) washed and soaked for 20 minutes
¾ tsp Tata Sampann Turmeric Powder
Salt to taste
1½ tbsps ghee
2 tsps cumin seeds
2 green chillies slit
A pinch of asafoetida
2 tbsps chopped garlic
1 tbsp chopped ginger
1 large onion chopped
1 medium tomato chopped
½ tsp turmeric powder
1½ tsps red chilli powder
1 tbsp Tata Sampann Garam Masala
2 tps oil
3-4 button red chillies
Crackling spinach for garnish
Method:
1. Transfer chana dal and toor dal in a pressure cooker add ½ tsp Tata Sampann Turmeric Powder salt and 3 cups water and mix well. Cook under pressure for 3-4 whistles.
2. Open the lid once the pressure settles completely and mix well.
3. Heat ghee in a kadai add 1 tsp cumin seeds and once they change colour add green chillies asafoetida 1 tbsp garlic ginger and onion and cook till onion turns golden brown.
4. Add tomato and cook for 2-3 minutes. Add remaining Tata Sampann Turmeric Powder 1 tsp red chilli powder and salt cook for 1-2 minutes. Add ½ cup water mix well and cook for a minute.
5. Add the cooked dal and mix well.
6. Add makai palak and garam masala powder mix well and cook for a minute.
7. Heat oil in a non-stick pan add remaining cumin seeds and remaining garlic and sauté for a minute. Add button red chillies and remaining red chilli powder and sauté for a few seconds.
8. Transfer the dal in a serving bowl pour the tadka on top and garnish with crackling spinach.
#PalakDal #DalFry #FoodFood
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