Dal Palak

March 31^st early morning 6 am…I woke up with the same exhaustion and irritation which am worried will become a routine now. However, I was in for a pleasant surprise. YES! the sound of drizzle outside ma room window.

After a few showers last evening…my hopes of some solid rain showers melted as soon as the fresh smell of earth waffed away. But looks like it did rain during the night and dipped the temp really low. Namma Bengaluru looks oh so cool and beautiful today. I stepped out to take a small walk and clicked the above pic of the tree right in fount of ma house. Walking alone in this quiet lonliness din seem appealing though. So returned home, opened the windows wide and dozed off for another hour. Thanks to the cool breeze coz it kept away those stupid blood suckers a.k.a mosquitoes :D

1 hour became 2.5 hours and gosh...no breakfast yet !! After a quick look in the tangalu pettige a.k.a fridge my sleepy eyes fell on a bunch of palak (spinach) …. N Ting! ..yes yes…Palak Dal ! it’s easy to make and can be eaten with both chapatti and rice. So I took like 40 mins to make both the dal and chapati and met my dad’s 9:30 am breakfast deadline. Phew! All thanks for the rains to cool ma mind and start fresh for another long day ahead

Ingredients :

1	tbsp	butter
1	springs	coriander leaves
1	springs	curry leaves
5	clove	garlic
2	number	gr chilli
1	pinch	hing
1/4	tsp	jeera
1/4	tsp	mustard
1	tbsp	oil
1	number	onion
2	number	red chilli whole
1	to taste	salt
1	bag	spinach
2	large	tomato
1	cup	toor dal (boiled)
1	pinch	turmeric
Method:

1. Boil dal and keep aside

2. Heat oil add red chilly whole , mustard and cumin seeds, add sliced garlic and onions

3. Add turmeric, hing, curry leaves ,chopped chilli and cook for 2 min

4. Add tomatoes and cook till they are half cooked

5. add spinach ,butter and cook for 2 min add dal ( dal which has been cooked well and mashed)

6. add salt and finish when froth dissolves.

You can also use the cooker instead of cooking the dal separately. But once cooked this way, it’s best to remove the contents to a pan and heat a bit more to thicken the gravy.

On a Lighter Note by Harish Alwar -

Use low cholestrol unsalted butter and 1 tbsp Olive Oil.