Comments on: Palak Dal–South Indian Style

By: Corvid

Corvid — Thu, 28 May 2009 00:00:58 +0000

Sounds delicious, I must try it soon. Also, I just wanted to say a huge THANK YOU for introducing me to dal! Ages ago I found your recipe for masoor dal tarka, tried it, and fell in love. It suddenly became my go-to comfort food, which is interesting because I have not really had much experience with Indian food (except for naan bread, mmmm). My dal recipe has evolved into something rather fluid and definitely not authentic, but it serves me well and I love it. It was a particular comfort for me when I was living in a cold, lonely, 18-ft.-long trailer for 3 months for a bird-banding job. I had just enough room to make it, and it was warm and satisfying after long days or nights outside in the Canadian wilderness! So thanks again for showing me the joys of dal.

By: jennywenny

jennywenny — Wed, 27 May 2009 15:55:17 +0000

Mmm delicious. I’m under the impression that palak refers to general greens and sag refers to spinach? I’ve bookmarked to make it soon!

By: Roxana

Roxana — Wed, 27 May 2009 06:04:40 +0000

Wonderful!! This is one of my favorite soul food, along with moong dal khichdi…
The only variation, in the way we cook it at home, is that we made the tadka by adding the mustard seeds first, and when they splutter, add the curry leaves and wait for the flavor to fill the kitchen… before we add the rest of ingredients..
Looking forward to more such dishes