Spinach curry or Palak curry

Wednesday, May 5, 2010

Palak 1 bunch or 1 packet
Urad dal 1 teaspoon
Chana dal 1 teaspoon
Mustard seeds 1 teaspoon
Jeera 1/2 teaspoon
Red chiilies 2
Hing 1 pinch
Turmeric 1 pinch
Red chilli powder 1/2 teaspoon
(adjust accordingly)
Oil 2 teaspoons
Salt as needed

1. Wash palak and cut the leaves into small pieces.
2. Heat the same pan or kadia and add oil after oil is heated . Add chana dal, urad dal, jeera, mustard seeds, red chilli cut into two pieces, hing and curry leaves. After the mustard seeds start to spulter.

3. Add the palak leaves to tadka mix well and add salt and tumeric powder.

4.After is cooked add red chilli powder and switch off the stove.


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