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.
- Add the grated ginger and turmeric.
- Stir-fry for a couple of minutes.
- Add the finely chopped spinach leaves.
- Stir-fry till the spinach wilts and is cooked.
- Add the mashed dal and salt mix well.
- Bring to a boil.
- Serve hot with rice or rotis.