Spinach Dal (with Moong dal)

Wednesday, January 28, 2009

Ingredients:

* 1 cup moong dal
* 2 cup spinach chopped
* 1 teaspoon grated ginger
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon garam masala
* 1/2 teaspoon lemon juice (adjust to your taste)
* salt to taste

For seasoning

* 2 tablespoon ghee or clarified butter
* 1/2 teaspoon cumin seeds
* Pinch of asafetida
* 4 whole red chilies

Method:

1. Pressure Cook Dal with Spinach, ginger, turmeric, salt and 4 cups of water (Add more water to your consistency)
2. Add Lemon juice or garam masala
3. For seasoning, heat oil or ghee, add cumin seeds and once they crack add asafoetida and whole red chillies and pour over Dal and mix well

This can be served with Rice or Roti

Pesarattu

Ingredients

1 cup pesalu (whole green moong dal)
1 Tablespoon rice
small ginger piece
2 green chillis
1 Tablespoon cumin seeds
salt to taste
oil
Method

1) Soak Dal and Rice overnight or atleast 8 hours and Grind to a smooth paste by adding, ginger, green chillies, cumin seeds and salt. Do not make it too thin but similar to Dosa or pancake batter.

2) Grease a flat pan with some oil, pour the batter and spread it to make round shape and cook both the side until it turns light brown

3) Serve hot with your favourite chutney


Variations

You can also add chopped onions fried in little oil until transparent to the batter before making pesarattu

Dal Makhani

Ingredients:

* 1/2 cup whole urad dal (black gram dal)
* 1/8 cup red Rajma (kidney beans)
* 1 teaspoon grated ginger
* 1/2 teaspoon turmeric
* 1/2 teaspoon mango powder (Amchoor)
* 1/4 teaspoon garam masala
* 1/4 cup cream
* salt to taste
* 1 Tablespoon Oil or Ghee
* 1/2 teaspoon cumin seeds
* Pinch of asafoetida
* 3 to 4 whole red chilies

Method
1) Soak Urad Dal and Rajma overnight and pressure cook in 4 cups of water by adding ginger, turmeric powder and salt until Dal and rajma are soft and tender

2) Mash the dal and rajma slightly and again cook in medium heat for about 5 mins, add cream, garam masala, amchoor powder and cook in low heat for another 10 mins.

3) For tempering, heat ghee or oil, splutter cumin seeds, add asafoetida and red chillies and mix with the Dal.

Garnish with grated ginger and Serve hot with Roti/Chapathis/Puris