* 1 green chilli – finely chopped
* ½ tsp haldi (turmeric powder)
* 1½ tsp salt – to taste
* 1 tsp Leonardo® olive oil.
* TOMATO – ONION BAGHAR (TADKA)
* 3 tbsp Leonardo® Olive Pomace Oil
* ½ tsp jeera (cumin seeds)
* 1 onion – chopped finely
* 1 tomato – chopped finely
* 1 green chilli – slit length ways into four pieces
* ½ tsp garam masala (mixed spices)
* ½ tsp dhania (coriander) powder
* 1/8 tsp amchoor (dried mango powder)
* ½ tsp red chilli powder.
Method:
* Pick, clean and wash dal, Wash chopped palak in plenty of water
* Mix dal, palak, garlic, ginger, green chilli, haldi, salt and Leonardo® Olive Pomace Oil. Add 3 cups of water to the dal.
* Pressure cook dal to give one whistle and then keep on low flame for 6-7 minutes. Remove the cooker from heat.
* For the baghar, heat Leonardo® Olive Pomace Oil. Reduce heat. Add jeera. When it turns golden, add onions. Sprinkle some Leonardo® Olive Pomace Oil on the paneer pieces. Now remove the vegetables from the bowl and put them also in the oven on the sides of the paneer.
* Cook till onions turn brown. Do not under cook the onions. Brown them, stirring continuously.
* Add tomatoes. Cook for 2-3 minutes on low flame.
* Add dhania powder, amchoor and garam masala. Cook for ½ minute.
* Keep aside. Add the green chillies and red chilli powder. Mix well.
* Pour over the hot dal. Mix gently. Serve hot.
