Dhaba Style Dal Palak
Take a Pressure Cooker and add
1 Cup – Toor Dal ( Washed and 2 Hours Soaked )
1/2 Cup – Yellow Moong Dal ( Washed and 1 Hour Soaked )
1/4 Cup – Chana Dal ( Washed and 2 Hours Soaked )
3 Cup – Water
1/4 tsp – Asafoetida (Hing)
1 tsp – Salt
1/2 tsp – Turmeric Powder
1 tbsp – Ghee
Mix Properly and again add
1/2 Cup – Water
Close the Lid and Give 2 Whistle
Take
2 no – Tomatoes Big Size ( Grated )
3 no – Onion Big Size ( Thin Slice Cut )
Take in 1 Plate and add Into Ice Water , Keep for 10 Min and Separate the Each Onion Ring and Keep aside
Take a Big Pan add
2 tbsp – Ghee
1 tbsp – Cumin Seeds
1/4 Cup – Fine Chopped Garlic ( Remove 2 tbsp For Tadka )
3 tbsp – Fine Ginger Chopped
3 tbsp – Fine Green Chilli Chopped
Saute in High Flame , till Light Golden
2 no – Fine Chopped Onion
Saute again Properly and Grated Tomatoes
Salt to taste
1 tbsp – Red Chilli Powder
1 tbsp – Corainder Cumin Powder
Pinch – Turmeric Powder
Mix and add
300 gm – Fine Chopped Spinach ( Palak )
Mix and Cook till Softens in Medium Flame then add Cooked n Boiled Dal Mix Properly
1/2 Cup – Water
Mix and Boil Properly in Slow Flame
From Onion Rings Bowl , Remove Water
Keep Onion Rings in Plate then add
2 tsp – Chaat Masala
1/2 tsp – Salt
1/2 tbsp – Red Chilli Powder
1/2 tsp – Black Pepper Powder
1/4 tsp – Roasted Cumin Powder
1 no – Lemon Juice
Mix Properly
Take a Plate and in Middle Keep One Steel Katori and around keep Above Onion Rings
In Katori add Hot Coal + 1 tsp – Ghee
And Close the Lid for 3-4 Min
Tadka For Dal
Take a Tadka Pan add
2 tbsp – Ghee
2 tbsp – Fine Chopped Garlic
Let Colour Changed then Remove from Flame and add
3-4 no – Whole Red Chilli
1 tbsp – Red Chilli Powder
Mix and Immediately add into dal
2 tbsp – Coriander Leaves Chopped
Mix Little and Serve Hot
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