Garlic and Greens Dal

Garlic and Greens Dal with Roasted Arbi 

This time I got a lot of greens from the hypermarket. One among them was a thick leaved spinach like bunch that got me interested. It stayed good in the fridge while I was away for a couple of days and the last week didn't see much of me in the kitchen. So on this weekend I made this dal rich with the greens and flavored with strong tadka of garlic.Yes Garlic, its rarely that I use it but when I do it stands out as a flavor.

This to you readers can you help me identify these greens? I forgot what the name board said in the hypermarket. It has a thick juicy looking stem and thick leaves. Just like spinach would be your reaction, when you do spot them but they are not!

1 bunch  greens

1/2 cup dal
5-6 cloves garlic
2 teaspoons oil
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon mustard seeds
 2 tablespoons tamarind pulp
1 glass water
salt as much as you like

Wash dal and along with the chopped greens pressure cook. Heat oil and get the seasoning right with crackling mustard, garlic sauted in the oil. Add the spice powders. Boil vigorously. Then add the tamarind pulp for a tang.

I am using less tamarind to avoid using jaggery for balancing the sourness. The sweetness of the dal is enough to balance the 2 tablespoons of tamarind.

Serve with steamed rice. I had made Roasted Arbi as a starter for this dal and rice meal. It is a very satisfying meal.