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Posts tagged ‘Palak dal’

Spinach Dal (Palakura Pappu)

Spinach Dal

 

This green leaf vegetable Dal is so creamy and tasty when cooked with toor dal/split pigeon pea,and as always I cook this type of dals in two steps that is cooking dal first and then adding the greens or any vegetables to ensure that the veggies don’t lose their vitamins or minerals.

Ingredients

Toor/Tuvar Dal/Split pigeon pea/Kandi pappu – 1 cup

Oil – 1tsp

As step one,first wash the dal and add enough water and 1tsp of oil and pressure cook for about 10 mins or 4 whistles on med.Turn of heat and keep.

Meanwhile prepare the veggies.

Spinach – 1 bunch trim the edges and wash well,chop and keep,Use the stalks if tender.

Onion – 1 chopped

Tomato – 1 chopped

Green chilli – 4 chopped

Tamarind – small lemon size wash and keep

Garlic – 1 clove

Turmeric powder – 1/4 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

As step two,Open the lid of the pan and add all the above ingredients to the cooked dal and add another cup of water if needed and cook again with the lid and weight on for 5 min and turn off heat.

After releasing the pressure,mash well and finish with the tempering/talimpu.

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Garlic cloves – 3 crushed

Red chillies – 2 slit

Curry leaves – few

Onion – few slices

Heat oil and splutter mustard and fry all the remaining ingredients and add to the Spinach dal.

Serve with rice.

We can prepare Gongura,Thotakoora(Amaranths),Methi,Chukka Dals using these greens in the same method.

Spinach and Carrot Moong Dal

 

Spinach and Carrot Moong Dal

Ingredients

Moong Dal (Pesara pappu / Split green gram) – 2 cups
Spinach – 1 bunch
Carrot – 1 med
Onion – 1 large
Tomatoes – 2 med
Green chilis – 3-4
Lemon – 1/2
Ginger – 3 inch long piece
Salt
Turmeric powder – 2 pinches
Oil – 2 tsp
Mustard – 1 tsp

Method

1.Wash dal and add 5 cups of water and chopped spinach,carrot, tomatoes,onions,greenchilis and turmeric powder and pressure cook for 5 mins and turn off heat.

2.Open lid after pressure is released and add salt and lemon juice and mix well do not mash.Transfer into a bowl .

3.Heat a small pan add oil and splutter mustard and pour over dal.
Garnish with ginger juliennes

Serve hot with rotis or chappatis or with rice ,rasam and papad pickle combination.

By Kezia Mary.

 

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