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Palak Milakootal

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

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