Mumbai mid-range restaurants tend to have an extensive menu. You could easily find 15 to 20 dishes under each category, and 8 to 10 categories of food. If the restaurant serves multiple cuisines or both vegetarian and non-vegetarian food, then the list is even longer.
When I am in mood for comfort food I typically order Dal Fry, Jeera Rice, and Hara Bhara Kabab. Sometimes, when mood takes hold, I order a variation of Dal Fry called Dal Palak, which is Dal Fry with Spinach.
Dal Palak literally means lentils with spinach. I made it this week because we had 4 bunches of spinach at home and I had to use all of it up in rush! Expect more spinach-laden recipes in the near future.
Time: 45 Mins
Spinach – 1 Large Bunch (Should yield 2 packed cups of chopped Spinach leaves)
Tomato – 2 Medium
Tuvar Dal or Pigeon Pea – 2/3 cup
Grated Ginger – 1/2 tsp
Garlic – 3 pods
Red Chillies – 2
Mustard Seeds – 1 tsp
Turmeric – 1/4 tsp
Ghee – 2 tsp
Salt to Taste
Soak the dal in 1.5 cups water for 15 minutes.
Pressure cook the dal till it is completely mashable.
Retain the water in the dal and mash it completely.
Wash and chop the spinach leaves into small pieces.
Chop the tomato to fine pieces.
Heat the ghee.
Add the mustard seeds and wait till they splutter.
Add the garlic pods and stir-fry till the garlic turns light brown.
Break the red chillies in half and add to the ghee.
Stir-fry for a minute.
Add the tomato pieces and stir-fry till the tomato is completely stewed.