Palak Wali Daal

We need:

Masoor daal 1 cup Oil 8 tbsp Jeera / Cumin seeds 1/2 tsp Tejpatta (Bay leaves) 2 Garlic flakes 5 Onion 1medium chopped Ginger Garlic paste 1 tbsp Tomato1 medium chopped Haldi powder 1 tsp Red Chilly powder 1tsp Garam masala powder 1 tsp. Salt to taste Cilantro chopped 1 cup Sugar 1/2 tsp. Desi ghee 2 tbsp Method: Wash the paalak with water 4-5 times. Chop off the leaves and wash again. Boil the daal with salt and 1tsp haldi powder in 500 ml water, pressure cooking on medium flame for 5 minutes after the first whistle. Let the pressure cooker cool down, then open it and add the chopped paalak to it. Pressure cook the whole thing for 3 minutes after it starts to whistle again. Heat the oil in tsmall pan. Put jeera, tejpatta, garlic flakes to it. When the jeera begins to splutter, add chopped onion. Saute for 4 minutes on medium heat or till onion turns transparent. Mix the ginger garlic paste to the onion. Saute for 2 minutes and add the chopped tomatoes, leftover powdered masalas, and half tsp salt. Saute for 3 minutes. Put the chopped cilantro and the boiled daal. Now add desi ghee and put off the flame. Serve hot with rice or chapathi. This daal can be made with chana dal and tuvr dal too. Check the Blogging Marathon page to see what my fellow bloggers are cooking for the BM#11