Another dish that I was not too found till MIL came along. She has a wonderful hand at cooking & however much I try I cant come close to her taste, & that is even if I add the same ingredients, in the same proportion as she does.......I guess that's what's called "haath ka kamaal". I am giving you the recipe, maybe we could try & come to close to what she cooks. What she cooks is perfectly salted & has a creamy consistency, the onions are sort of caramalized & a rich garlic flavor......
1/2 kg - spinach/palak leaves - cleaned, washed & chopped finely
1 katori - split green moong daal.
8/10 flakes of garlic
1/2 inch - ginger (grated)
1 tbsp - ghee
1 tsp - jeera
1 tsp - garam masala
1 tsp - haldi
a pinch of hing
green chillies to taste
2 big onions - chopped finely
In a cooker, add little oil.
When hot chop the garlic finely & add into the oil.
Add the grated ginger.
When they are a bit brown add the daal & the palak, add water & cook for about 2 whistles on high & 10 mins on slow. Let the steam pass.
In a small frypan, take the ghee, add the jeera.
When jeera sputters, add the hing & the onions. Fry the onions on a low flame till brown
Add the haldi & the garam masala
Pour the tempering into the cooker & mix well.
Yummy tasting dal with rotis or rice. I always take a katori in advance to eat by itself.