Meena's Taste Mantra

Malabar Palak Dal - a healthy and tasty way to have your greens!

Last evening on the way back I found a different variety of Spinach | Palak called as Malabar Palak. I was informed by another buyer that this can be used in the same manner as our regular Spinach and Dal tastes awesome with this.

I was not sure if Amma had ever used this green veggie but still I bought a medium bunch of the same. These leaves appeared a bit smaller and thicker than the usual Palak. On reaching home, Amma first gave a skeptic look that said - "what on earth have you got!" She further explained that this green veggie is Pasali Keerai and used to grow like creepers at our ancestral home in Kerala and that they never have used it! That's when I thanked my stars for having asked my fellow buyer its use and explained to Amma that this can be used to prepare Dal!

Appa joined the conversation stating he too has not tasted this variety and urged me to search GOOGLE for it nutrient content. Thankfully this got a great report. I checked it up at Basella (vine spinach) nutrition facts.

Amma made this wonderful dal and all of us loved it! I am glad that this newly found veggie friend is welcome at home any time!

INGREDIENTS

For Tempering

1/2 tsp Rai | Mustard Seeds
1/2 tsp Jeera | Cumin Seeds

1/2 tsp Urad Dal

1 Sukhi Lal Mirch | Dried Red Chilli

1 tsp Homemade Ghee | Clarified Butter

METHOD

Wash and dry Palak well. Normally we soak Palak, after first wash, in salted water for about 30 minutes. Then rinse it well with fresh water and dry.
Finely chop Palak and keep aside
In a kadhai heat ghee and add, rai, jeera and urad dal.
As rai crackles, add chopped palak, haldi, red chilli powder, jeera powder and saute for a minute.
Add 2 tblsp water for the palak to cook.
Once Palak is cooked, gently mash it up with the back of the ladle.
Add cooked moong dal and mix well.
Season with salt and add sufficient water to adjust consistency as per your taste.
Let the dal boil for 2 minutes. Switch off the gas and transfer to a serving bowl.
Serve hot with Rice | Roti and Pickle.

We had Malabar Palak Dal along with Jeera Rice.

We have used:

1. Tata Salt Lite

4. Everest Tikhalal Red Chilli Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.