How to make Palak Milakootal -
Pigeon peas and black gram cooked with fresh indian spices into a dal.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon pea, Spinach (पालक)
Cuisine : Kerala
Course : Dals and Kadhis
For more recipes related to Palak Milakootal checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Mullangi Sambhar Aamras Ki Kadhi Mango Kadhi - SK Khazana Tidali Dal
Palak Milakootal Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Palak Milakootal Recipe
Split pigeon pea 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.
Nutrition Info
Calories : 2072 Kcal
Carbohydrates : 243.1 gm
Protein : 83.6 gm
Fat : 85.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
