Tok Palong/Sour Spinach dal

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 Tok Palong/Sour Spinach dal






 Tok Palong/Sour Spinach, also known as Khatta Palak in Hindi is a few unconventional veggies which are ignored in general. These are very nutritious and don't require extra care for its growth.In West Bengal it is available in plenty.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

 Ingrediants

Split Bengal Gram & black gram(cholar dal & biulir dal)-1 cup(soaked)
onion- 1(chopped)
Turmeric Powder-1 tspoon
dry red chili-2
ginger ,garlic paste-1 tspoon each
panch phron-1 tspoon

Panch phoron literally means five spices used for tempering. It is the most distinctive of Bengali phorons, used in dals, vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni
tok palang-1 cup( boiled and paste )
salt to taste
ghee-2 tspoon
bay leaf-1
sugar-1/2 tspoon

method

Wash the palang ,boil & paste it,keep aside.
In a pressure cooker put the soaked Dal ,add ginger garlic paste,salt turmeric powder ,bay leaf , sugar and water.
Go for 2-3 whistle & turn off the flame.
By the time in a pan add ghee,panch foron & dry chilifry till they become aromatic.then add the dal & palng paste Allow it to cook for 2-3 minutes or required consistency.Switch off the flame & Serve hot.

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