Tuesday, March 23, 2010
Leafy greens are nutritional powerhouses packed with minerals & vitamins that prevent cell damage. This delicious recipe makes eating greens a memorable experience.
RECIPE SERVES 3
1 cup moong dal (yellow, split) (you can either add it directly or soak for 30 mins & then add)
5 cups fresh cut spinach leaves (paalak)
2 tomatoes (finely chopped)
SPICES Oil, 1 teaspoon jeera, pinch of hing, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 tablespoons green chilli paste, 1 tablespoon lemon juice, salt to taste, 4 teaspoons red chilli powder
Heat oil for vaghaar, then add jeera, pinch of hing,1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 tablespoons green chilli paste - fry for 2 mins on medium flame
Add moong dal, 2 tomatoes, 1 litre of water, salt to taste, 4 teaspoons red chilli powder
Cook on medium flame, keep stirring after every 5-7 mins. Let moong dal cook for 12-15 mins.
Then add paalak & mix well. Switch gas to little less than medium heat & let the dal palak blend with spices.
Keep stirring every 5-7 mins.
When dal is completely done, dal will be well cooked, slightly mushy (will start breaking) so it thickens & forms a gravy on its own & paalak leaves will cook & wilt to dark green color.
Add a tablespoon of lemon juice in the end. Check taste & adjust the spices.
Prepare & enjoy !!!
Posted by falguni at 5:45 PM