RAJASTHANI PALAK DAL (THALI)
This is a simple dal, with spinach added towards the end. It makes a 1-dish meal, or a nice accompaniment for fish or meat (so an additional vegetable is not necessary).
I made a few minor changes:
- Tuver dal (split pigeon peas) instead of yellow moong dal, because I’m trying to use it up.
- Frozen spinach (sauteer separately with garlic)
- More spinach proportionally, as well as garlic
- Simmered for longer than she calls for (which tends to help all dal significantly in my experience)
Lovely with both chapatis and rice, and a nice foil for the tangy Fish Ambotik I ate as part of the same meal.
