Sanjeev Kapoor
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Palak Milakootal

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Pigeon peas and black gram cooked with fresh indian spices into a dal.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Palak Milakootal
हिन्दी में पढ़ें

Main Ingredients

Split pigeon pea (toor dal/arhar dal), Spinach

Cuisine

Kerala

Course

Dals and Kadhis

Level Of Cooking

Medium
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Ingredients

  • Split pigeon pea (toor dal/arhar dal)
    1 1/2 cups
  • Spinach
    1 bunch
  • Coconut scraped
    1/2
  • Cumin seeds
    1 teaspoon
  • Red chillies
    5
  • Split black gram skinless (dhuli urad dal)
    1 teaspoon
  • Salt
    to taste
  • Turmeric powder
    1/2 teaspoon
  • Oil
    2 tablespoons
  • Mustard seeds
    1 teaspoon
  • Curry leaves
    8
  • Asafoetida
    1/4 teaspoon
  • Onions peeled
    10 small
  • Water
    to cook

Method

Step 1

Wash and finely chop the spinach. Keep aside. Wet grind the coconut, red chillies, cummin seeds and black gram to a fine paste. Keep aside. Pressure-cook the dal with salt and turmeric. When cool blend in a liquidizer. Keep aside.

Step 2

Heat the oil and season with mustard seeds, curry leaves and asafoetida. When the mustard starts to crackle add the coconut paste and fry for 3-4 minutes. Add the onions and spinach and stir-fry till the spinach is cooked.

Step 3

Add the dal. Mix well and simmer on low heat for another 10 minutes. Serve hot.

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