|"Shalgam Aur Palak Wali Dal"|
Traditionally these used to be slow cooked in earthern pots, and served along with roti and a dollop of home churned butter.
Palak / Spinach, chopped - 2 cups
Shalgam / Turnip leaves - 2 cups
Split green gram dal / green gram dal - 1/3 cup
Onion, chopped - 1 medium
Green chillies, chopped - 2
Ginger, chopped - 1 inch
Garlic, cloves - 2-3 fat ones (If using the regular thin ones then take around 7-8)
Coriander powder - 1 table spoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Asafoetida - A pinch
Oil - 2 tablespoon
Salt to taste.
For the Tempering
Cumin seeds - 1 teaspoon
Whole red chillies - 2
Oil -1 tablespoon
Clean wash and soak the dal for an hour or two.
Clean and wash the leaves thoroughly under running water, ensuring that there are no soil particles left, chop the leaves along with the tender stalk. ( I like to all the tender stalk along with the leaves as its rich in flavor and fiber too.)
Add the chopped leaves along with coriander powder, red chilli powder and turmeric in a pressure cooker and place it on the gas. Within minutes the leaves will start to loose water.
Add the soaked Moong dal along with 2/3rd cup of water, bring it to a boil and a few drops of cooking oil along with the asafoetida and salt. Close the lid, put the whistle and cook until 3 whistles. Turn off the heat and let the pressure cooker cool down and before you open the cooker please ensure that there is no steam left.
Add the chopped garlic, ginger along with the green chillies and fry for 2-3 minutes.
For the Tempering
Heat oil in a kadhai, add the dry red chillies and cumin seeds and fry for 2 minutes or until the spices start releasing there aroma. Turn off the heat and pour the tempering over the ready Shalgam Palak Dal.
Serve hot along with chapati or roti with a dollop of fresh cream or home churned butter.
The Shalgam ka sag usually comes with the roots, a light pinkish purple buld which is the shalgam or turnip, don't discard it, instead clean it properly and peal and chop them finely and add to the sag, It tastes really good.
I have used mustard oil for cooking this dish as Shalgam or Turnip tastes a little bitter and Mustard oil helps in enhancing the taste. However you could make this dish with any vegetable oil which is used in your household.
While cooking the dal I prefer to add a few drops of oil, not sure but my grandmon says that this helps the dal cook faster and it doesn't get mushy too.