Bismillahir Rahmanir Raheem
I wonder if I should call this daal palak or palak daal because it has both, the daal and the paalak. However, this is different from the mushy daal that I make that is more liquid in consistency and this is where the daal is firm and the palak is chopped. This can be eaten with roti and the mushy one can be eaten with rice:)
Tur Daal- 1 cup, soaked for 1 hour
Palak-2 big bunches, washed and chopped
water-1/2 cup or more
to be ground...
green chillies-5-6, small ones
coconut powder-2-3 tbs
cumin seeds-1 tsp
Method. Grind the ingredients that are to be ground and set aside. Heat oil in a pot and saute the onions until translucent. Put the ground mixture and stir a couple times. Put the soaked daal and palak and mix. Pour water and cook on high heat with a lid covered until all the juice from the palak is released and the daal is cooked and soft. Lower the heat and cook until all the moisture is absorbed. Transfer to a serving bowl. Enjoy!