Like any other vegetarian I rely heavily upon dals since is one of the few sources of Protein available to us. Dal Palak is a unique combination of spinach (which is a rich source of iron) and Dal and it has the best of both the worlds!! I don't like eating spinach and by cooking this dish, my husband makes sure that I eat it and truly speaking I just love it. Here is my husband's easy and tasty recipe :)
Serves - 3-4 people
Split Red Gram (Tuvar Dal) - 1 cup
Finally Chopped Spinach - 2-3cups
Chopped Green Chilies - 1 tbsp
Chopped Ginger - 1 tsp
Finally Chopped Onions - 1 cup
Green Curry leaves - 3-4 nos
Cumin Seeds- 1tsp
Asafetida (Hing)- 1/4 tsp
Garam Masala Powder - 1tsp
Red Chili Powder - 1tsp (optional)
Turmeric Powder - 1/2 tbsp
Chopped Green Coriander – 2 tbsp
Oil/Ghee for frying – 3 tbsp
Salt To taste
Note- Here I have used Split Red Gram but one can use masoor dal (split orange lentils) , moong dal (split yellow lentils) or chana dal (bengal gram / yellow gram). Vegans avoid ghee/butter as it is made of milk.
Put split Red Gram (Tuvar Dal), chopped spinach and 2 cups of water in a pressure cooker with salt and turmeric powder and cook it for almost 3-4 whistles. Allow it to cool naturally.
In a pan take oil. Once it’s hot add the Asafetida (Hing) and cumin seeds. WhenCumin seeds start spluttering add Green Curry Leaves, Green chilies and Ginger. Once the ginger and chilies become slightly golden brown in color add chopped onions (Make sure you keep the flame on medium) . Cook onions till they become slightly golden brown. Now add the Garam Masala and Red Chili powder. Cook it for almost half a min on low flame (make sure you don’t burn the masala). Switch off the flame and add the boiled Dal mixture in the that. Stir it well and garnish it with green coriander and 1tsp ghee/butter. Taddaaaaaaaaaaa its ready to slurp :) Serve it hot with rice or parathas!!!
Feb 16, 2008
Feb 8, 2008
This is my husband’s favorite paratha in fact I think loads of people like it. There are different ways of making aloo paratha, in some recipes the potato filling is cooked and in some its not. Here I have used the later version. I hope you all will like it.
Boiled potatos- 2 medium sized
Finely chopped Onions - 1/2 cup
Chopped green chillies - 2 tbs(as per taste)
Chopped ginger - 1 tsp
Chopped Coriander - 2 tbsp
Chili flakes- 1 tsp (as per taste)
Salt as per taste
Note- For parathas the dough should be soft and potato for stuffing should be boiled one night/4-5 hours before preparation (preferably kept in refrigerator) which makes it hard and it doesn’t spill out while rolling the parathas. Vegans avoid ghee/butter as it is made of milk.
Mix the flour, salt and water. Make the dough and keep it covered for 15-20 min (It will make the dough soft). Now knead the dough well (approx 5 min) and it’s ready for stuffing.
If possible grate the boiled potatoes instead of mashing it (this will avoid any lumps and won’t break the parathas while rolling). Add all the ingredients in grated potato and mix well. Make small balls (size of golf ball) by using approx 2 tbsp of the potato mixture.
Now take a small portion of dough. Roll it in small disk (puri). Take it in the Middle of your palm. Keep the potato ball at the center of the in the disk/ puri. Cover it from all the side with disk/puri and roll it smoothly. Roast it well on both the sides by applying oil. Before serving apply a teaspoon of butter and serve it with chilled curd, salad and pickle. Yum yum :)