I had a bunch of spinach and a cup of cooked toor dal. Earlier, I used to prepare only Keerai sambar with dal and spinach. This time I tried something different. I sautéed some onions, added tomatoes, then cooked the spinach in it with some added spices and finished it with dal. Ta-daaa!!! my version of keerai masiyal, which I named spicy dal palak was ready in no time. The taste was just out of the world. We had this with rice. I am sure it will taste good with chapathis/rotis too. Let me share the recipe. Here it is.
Palak / Spinach - Chopped - 2 cups
Cooked Toor dal - 1 cup
Onions - 1 medium - preferably red onion - chopped
Tomato - 2 - pureed or half a can tomato puree
Green chillis - 4 count - (increase or decrease as per your taste) Since the gravy is green, colored green chillis like yellow, orange or red can be used
Ginger - 1 inch - skin peeled and finely chopped (1 teaspoon ginger paste can be substituted)
Turmeric powder - quarter teaspoon
Salt as required
Dhania powder - 1 tablespoon
Jeera powder - half tablespoon
Mustard seeds - 1 teaspoon
Urud dal - 1 table spoon
Oil for seasoning
Heat oil in a wide kadai. Add the mustard seeds, when it splutters, add the urud dal, when it turns golden color add the green chillis, ginger and onion.
Sauté the onion. When it turns light brown, add the tomato puree.
When you see the content bubbling, add the following: turmeric, dania powder and jeera powder.
Stir well and add the chopped spinach. Pour just half cup water and cook the content partially closed.
When the spinach is well cooked, add the cooked toor dal and mix well. Wait for one bubble and turn off heat.
Serve with rice or roti. This is a very healthy alternative for many other high calorie gravies.
Note: This gravy can be cooked without the dal too. Also, you can avoid onion or tomato or both.