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

Spinach Rice

Ingredients

2 cups raw rice (cook in such a way that each grain is separate)
1 Big bunch of spinach leaves (chopped)

4 to 5 green chillies (adjust to your spice level)

1 large tomato chopped

1" piece ginger
1 Tablespoon Ghee(Clarified butter) or oil

1/2 teaspoon turmeric powder

pinch of asafoetida
whole spices (6 cloves, 1 " piece cinnamon stick -3, 6 cardamoms, 3 bay leaves)

Method

1) Heat 1/2 teaspoon oil in a pan add green chillies to it and fry for few seconds and then add chopped spinach and fry for 1 or 2 mins until the rawness disappears, take out of the flame and cool aside

2) Blend ginger, green chilli-spinach (need not be smooth paste) and keep aside.

3) Heat 1 tablespoon Ghee/oil, add whole spices, turmeric powder, asafoetida and fry for a minute and add the spinach paste and fry for 2 to 3 mins

4) Now add the tomatoes and fry for another 2 to 3 mins, add salt and mix this paste with rice.

Garnish with coriander leaves or cashew nuts and serve with Raita or plain Yogurt