Dal Palak Dhaba Style
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
1 cup toor dal(or use yellow moong dal)
1 cup palak leaves/spinach(tightly packed)
1 large onion
1 large tomato
3 green chilies
1 tablespoon ginger pieces
1 tablespoon garlic pieces + 1 teaspoon extra
1 tablespoon oil
1 tablespoon ghee
1 teaspoon cumin seeds
½ teaspoon mustard seeds
2 dried red chiles
¼ teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
1 pinch asafetida
Rinse dal 2 to 3 times. Soak dal in enough water for about 20 minutes. Pressure cook the soaked dal in enough water with ¼ teaspoon turmeric powder for about 2 to 3 whistles.
Pick palak leaves(spinach) and rinse it under water to remove all the dirt from the leaves. Chop it fine as possible, keep aside.
In a wok add 1 tablespoon ghee plus ½ tablespoon oil. Add cumin seeds and will till it turns slightly brown. Add finely chopped garlic and ginger pieces. Saute till the raw smell of ginger garlic goes off.
Next add finely chopped onions and green chiles, cook until onions start to turn brown.
Add finely chopped tomatoes and cook till tomatoes turns soft and release the juices.
Add finely chopped spinach leaves. Cook till spinach is completely cooked.
Add turmeric powder, red chili powder, and salt to taste and mix well. Saute for a minute.
Add cooked dal and mix well. Cover and cook for about 4 to 5 minutes. Turn off flame.
In another small pan heat remaining ½ tablespoon oil. Add mustard seeds wait till it splutters. Add cumin seeds and wait till it starts to turn brown. Add thin sliced garlic and sauté till garlic turns golden brown. Add asafetida and dried red chilies, let it cook for 20 seconds and turn off flame. Add this tempering to the dal.
Serve hot with steamed rice with a dollop of ghee on top. Pure bliss!