Spinach And Lentil Fusion (Palak Dal)

INGREDIENTS:

Spinach Leaves, washed and chopped, 2 cups
Pigeon Peas (Toor Dal), 1 cup
Bengal Gram (Chana Dal), 1 cup
Onion, 1 large, chopped
Ginger, grated, 1 tsp
Garlic cloves, 1/2 tbsp, chopped
Green chilis 3-4, slit
Cumin seeds 1/2 tsp
Tomatoes 2, chopped
Red chili powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Salt as required
Mustard oil 2 tbsp
Water 3 cups

METHOD:

Serving Size: 4-5

Cook the dal in a pressure cooker and keep aside.

Heat oil in a pan. Once hot, add cumin seeds. When they crackle, add onions and green chilies.

Saute till the onions turn translucent. Add the chopped tomatoes and salt. Once they turn soft, add the chopped spinach.

Cook over medium heat until the spinach wilts and reduces. Add the cooked dal and stir well to combine.

Add water as needed to achieve your desired consistency.

Bring this to a nice boil. Serve hot with rice or paratha and cucumber salad.

Comments

Lyonnaise Potato

INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10 minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels. Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...

Egg Omelette Curry

INGREDIENTS: Eggs 6 (Per Person 2 eggs) Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...

Hashbrowns

INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve. Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear. Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning. Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...

Homely Platter

Search This Blog