Lentil with spinach (palak daal)

Daal or lentils was confort food for Indians. Served in any occasion and every time meal. Every part of Indian state they had their own version of daal curry. Serve with naan, pita bread or rice for great combination. Here i share with you Gujrati daal style.
To know more about daal click here and . here

1/2 cup toor daal (red), 1/4 cup yellow daal, 1/2 cup chopped onion, 2 garlic crushed, 3-4 green chili, 1 big size tomato chopped, 1/2 cumin seed, 1 tsp turmeric powder, 2 tsp chili powder, 4-6 curry leaves, salt as required and water, ghee or butter 2 spoon, a pinch of tamarin (soak in water)

Cook toor daal, yellow daal and water using pressure cooker. set a side.
Heat oil/ghee and add cumin seeds. Add garlic, green chilies and onions till onions turn slightly brown. Add tomato, salt, turmeric and cook till tomatoes become slightly tender. Grind this mixture into a coarse paste. Cook the paste with daal, and add spinach add more water if necessary. In the end add tamarin water. Remove from heat when they are well cooked.
Serve hot with hot rice and ghee.



Chapati:

INGREDIENTS
1 cup wheat (atta) flour
1 cup all-purpose flour
1 teaspoon salt
3/4 cup hot water or as needed

DIRECTIONS
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. add enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 12 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a flat pan until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin, When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, Continue with remaining dough