Mangalorean Recipes

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Palak Dhal

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Quantity Measure Ingredients Description:
1 Teacup Dhal, Tur Clean, wash and soak
1 Bundles Spinach (Palak) Clean, remove spoilt leaves and wash
4 Medium Chillies Green Minced
1 Inch Ginger (Adhrak) Minced
4 Flakes/Cloves Garlic (Lason, Losun) Minced
2 Tablespoon Cooking Oil Heat oil
1 Teaspoon Jeera (Cumin Seeds) Fry in oil
1 Medium Onion Cut and slice
1 Teaspoon Chilly Powder, Red Add tp dja;
1 Ball Tamarind Make pulp
1 Teaspoon Salt For taste
1 Tablespoon Flour, Rice Optional to thicken.


# Clean and wash the dhal, and soak it in water.
# Clean the Baji, and remove spoilt leaves, and then wash it in a colander, and cut the leaves in small pieces.
# Remove the stems of chillies, and cut them in bits.
# Remove the skins of the garlic and chop them in bits.
# Remove the outer skin of the onion, cut it vertically in two, and then slice them lengthwise into slices.

# In a vessel, take the oil and heat it.   When hot, fry the jeera, then the onion slices,    Add the minced chillies, ginger  and garlic and fry.   Fry all the powders.  Strain the dhal and add it  and stir fry for some time.   Put a cup of water and allow the dhal to boil.   When half done, add the palak baji and cook.   If the water is less, add more till all the ingredients are slightly  below the water.

Make some pulp out of a ball of tamarind in a small bowl and squeeze out as much juice out of the tamarind as possible.   Remove the fibre and pour the tamarind pulp into the boiling gravy.

Taste the curry add salt to taste.    When the dhal is soft and cooked, put the stove off and allow to cool.

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