Palak Daal Recipe

The past few days have been an emotional roller coaster ride for me. I did a normal WordPress upgrade on both Redchillies and FoodWorld but that went wrong and crashed both of them. I have done many upgrades before on both of them, but this time I was trying too many things at the same time and guess it was meant to be a disaster. As soon as I realized my mistake, I did some restoration work with the backup that I had taken earlier, but that made the situation even worse and the blogs became inaccessible.

 As you can imagine, it was a shattering experience seeing the blog being ruined right before my very eyes. I did some research on the web, but the mumble jumble of technicalities did not help in any way to restore the blogs back. More stress followed and the fact that I might lose my precious blog, along with 4 years worth of recipes hit me hard.

 Finally I approached the web host provider BlueHost who after a nerve wracking 16-24 hours did a decent job of restoring the data and the blogs back to normal. Phew! At least in this process, I have learnt things that I should not be doing with the data and the blog 🙂

 It truly feels good to back to blogging and I feel that a part of me is back. Thanks for the overwhelming support on FB, my dear blogger friends it was truly touching. I frankly did not know that there were so people who cared for my blog.

Anyway, coming back to the recipe Palak Daal , this is a simple recipe and comfort food at its best. And comforting food was what was needed during those tense, jittery days. There are different ways of making this daal, I make it pretty much this way, sticking very close to our Konkani Daal, Daali thoy recipe.

 We get cleaned, pre-washed spinach right out of the bag all throughout the year. So it is very handy for people like me, who do not have the patience to clean, remove roots, stems, wash, wash and then wash J  You can substitute any greens in this instead of Spinach (methi, dill etc).

 I prefer having this daal with rice than with Rotis.

PS: On another note, thank you all for taking time and contributing wonderful Dosas to the event Dosa Month @ Redchillies. I plan do a roundup soon.


  • 3/4 cup Toor daal
  • 3 cups fresh palak/spinach (washed and chopped)
  • 1 /2 cup onion (chopped)
  • 2-3 garlic pods (peeled and crushed)
  • 1/2 tsp grated ginger
  • 3 green chillies (slit and chopped )
  • cumin seeds/jeera
  • 1/4 tsp turmeric
  • Oil/ghee
  • Salt to taste


  • Pressure cook the Toor daal till soft along with water, cumin seeds/jeera and turmeric. After it has cooled mash it and keep aside.
  • Take a pan and heat oil (ghee will be much better).
  •  Add the cumin seeds and after they start spluttering add the crushed garlic. Sauté until it turns light brown.
  • Now add the chopped onions and green chillies. Sauté until the onions are cooked and transparent.
  • Add chopped spinach, turmeric and salt. Fry the mixture till it turns soft and the greens are cooked. (Spinach does not take a long time to cook).
  • Add the mashed daal to this and mix well (along with little water). Add the chopped ginger, salt (if required) and let it continue to boil.
  •  Remove from flame and serve hot with rice or rotis.

Fresh Coriander Chutney/ Dhaniya Chatni


Chutney is a must in our house the day Idli or Dosa is made. Even if I have curry of some sort, to go along I still have to resort to making chutney as we cannot imagine eating them without chutney. Since Idli or Dosa is made every week in our house, there is one type of chutney or the other: be it the plain coconut chutney, mustard chutney or raw mango chutney and I prefer using fresh coconut. 

DH loves to have seasoning/tadka in chutney but many a times I feel lazy to do the extra step of seasoning and so I skip it.  Feel free to add or skip the tadka depending on your taste. As regards to this chutney I am sure I prepared this when DH was out of town; otherwise this chutney would not have made to our dinner table without the prepping. 

For the souring agent I mainly use tamarind, but on days when raw mango is available I prefer to use it. Even lemon juice will work just fine. (I don’t use lemon juice often)



  • 1 cup shredded coconut  (fresh or frozen)
  • 3-4 green chillies
  • ¾ cup coriander leaves (stems removed)
  • ¼ cup raw mango cut into chunks (skin peeled)/1 tbsp tamarind paste/ juice of lemon
  • Salt to taste  

Seasoning/Tadka (optional)

  • 1/2 tsp Mustard seeds
  • 3-4 Curry leaves
  • Asafetida (hing) a pinch
  • 1 tsp oil  


  • First grind the shredded coconut along with green chillies, and salt without adding any water.
  • Then add the raw mango chunks/tamarind/lemon juice and grind again (without water).
  • After it has blended add coriander leaves, sufficient water and grind again. Do not grind for a long time as it will become sweet and the coriander leaves will turn bitter. Transfer to a bowl.
  • For tadka heat oil in a small pan, add mustard seeds, curry leaves, and asafetida, and mix well. Pour this over the chutney and close this with lid immediately. Mix before serving. 

Serve this along with hot Dosas or with Idli or even rotis!

Potato, Broccoli Fry/ Broccoli Sabzi


Many people I know are not fond of broccoli. But the nutritional benefit of this vegetable is hard to ignore. At home, we are not big fans of broccoli either, but we try to use it wherever possible. After it is cooked, it tastes more like cauliflower, but with an extra bite. I add some while making fried rice or even pulav.

Adding onion to this dish is optional. I usually add onions to all my curries, but while making this I ran out of onions and hence I had no option. But I strongly feel that adding onions gives it a mild sweet flavor and blends well with potato and broccoli. Also if onions are added then stirring becomes easy; as potatoes and broccoli by themselves begin to easily stick to the bottom of the pan.

Of course, you can substitute broccoli with cauliflower and make this quick and easy curry. Goes well with chapathi/roti or rice.



  • 1 medium broccoli head (cut into florets with stems removed)
  • 1 medium potato (peeled and chopped into cubes)
  • 1 small onion (optional)
  • 2 cloves garlic (peeled grated/crushed)
  • Handful of chopped Coriander leaves
  • 2-3 green chillies
  • Turmeric a pinch
  • 1 tsp cumin/Jeera seeds
  • 1 tsp Mustard seeds
  • Oil
  • Salt to taste



  • Either on the stove top or in a microwave safe bowl add enough water, and put the potato cubes into it. Microwave/cook for about 2 minutes. Make sure that the potato is slightly cooked (only the outer part) but still has a bite to it.
  • In a separate bowl add the broccoli florets and microwave/cook for another 1 minute. Drain the water completely and keep aside. (Keep in mind that broccoli requires very less cooking time and may wilt soon).
  • Take a pan (preferably non-stick pan) and add about 1 Tbsp of oil. Add jeera seeds, mustard seeds and allow it splutter.
  • Add grated garlic, mix it well and let it turn light brown. Then add the diced onions. (optional)
  • After the onions are sautéed and turned transparent, add salt, turmeric, green chillies (slit) and mix well.
  • Next add the cooked potato to this and stir until incorporated. Cover with lid and let it to cook.
  • After it is almost cooked add the steamed broccoli and cook again. Sprinkle little water in between if necessary.
  • Check for salt and other seasonings. Lastly garnish with chopped coriander leaves.


Serve with Rotis/ phulkas or with Rice.