Bachelor-friendly, Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Indian, Vegan

Spinach Dal Curry (Palak Dal)

A simple and nutritious spinach dal curry that tastes great with both roti and rice. You can prepare this with toor dal, mung dal, masoor dal or a mix of all of these. I cook this at least once a week to ensure regular consumption of greens.

 

Ingredients:
Toor Dal – 1/2 cup
Spinach (finely chopped) – 3 cups
Garlic – 2-3 cloves
Onion – 2
Tomato – 2
Cumin Seeds/Jeera – 1/2 tsp
Tumeric powder – 1/4 tsp
Coriander powder – 1 tbsp
Green chilies – 1
Red chili powder – 1/2 tsp
Asafetida/Hing powder a pinch
Oil – 1 tsp
Salt as needed
Lemon juice – 1 tbsp
Water – 2-1/2 cups (as needed)

Preparation Time: 10 mins
Cooking Time: 25 mins
Serves: 3-4

Method:
Pressure cook the dal in 2 cups of water. Ensure that the dal is well cooked. Mash it
well.
Wash the spinach, drain the water completely, and chop them finely.
Peel garlic and onions. Wash the tomatoes and green chilies. Chop each separately and keep aside.
Heat oil in a pan and add the cumin seeds and hing.
When they start to splutter, add finely chopped garlic and green chilies.
When garlic and green chilies start to change color, add finely chopped onions.
As onions turn translucent, add chopped tomato.
Add turmeric powder and chili powder. Cook until tomatoes turn mushy.
Add the chopped palak. Cover and cook for 2-3 mins until palak wilts and turns dark green.
Add cooked dal. Add salt and mix well.
Add water if needed to bring it to the consistency that you desire.
Bring to boil. Remove from fire.
Add a tbsp of lemon juice and mix well just before serving. Serve with roti or rice along with a dry vegetable side dish (preferably lightly roasted). Tastes awesome.

Notes:
You can wilt the palak separately by placing it on a steamer for 5-10 minutes and then
grind it in a mixer. Add it to the well-churned dal, you can also have this on its own like a soup.
You may add chopped ginger also along with garlic, if preferred.
Before you cook dal, sift through them to remove any stones or debris. Rinse
thoroughly.
If you are using pressure cooker to cook dal, add twice the amount of water. If cooking
on stove-top, add about 3 to 4 times the amount of water.

Bachelor-friendly, Everyday Simple Recipes, Indian, Main Dish, Millet Recipes, Vegan

Bajra Khichdi

Bajra is good for diabetics and helps maintain blood glucose levels. It has high fiber content and makes you full for a longer period of time thus reducing the tendency to snack. It is also good for the heart and reduces acidity problems. What’s more? Bajra can help you reduce weight. Bajra rotlas and bhakris are famous in the North.

Instead of rice and wheat, which is normally eaten thrice a day, I try to include bajra and ragi in my meals at least 3-4 times in a week, mostly as dosas. Bajra khichdi is something that I have picked up from Tarla Dalal’s recipe collection. Quick and nutritious yet super easy to make.

OLYMPUS DIGITAL CAMERAIngredients:
Bajra / Pearl millet – 1/2 cup
Yellow split mung dal – 1/2 cup
Oil / ghee – 1 tsp
Jeera / Cumin seeds – 1 tsp
Black pepper powder – 1/2 tsp
Tej pata /Bay leaf – 1 piece (optional)
Cinnamon / Dalchini – 1/2-inch piece (optional)
Hing powder / Asafoetida – 1/2 tsp
Haldi / Turmeric powder – 1/4 tsp
Coriander leaves finely chopped – 1 tbsp
Salt to taste

Preparation Time: 5 mins
Cooking Time: 20 mins
Serves: 1

Method:
Wash and soak bajra in water overnight (8 hours). To increase the nutritive value, if you plan in advance, can even sprout the bajra. To sprout bajra, wash bajra, and soak in water for 8 hours. Drain all the water and keep the wet bajra in the same vessel. Keep it closed. You will notice sprouts in a day or 2. Wash sprouted bajra thoroughly, drain, and keep aside. Wash mung dal, drain and combine with the bajra. Add two cups of water (double of the combined quantity of bajra and mung dal) and pressure cook for four whistles. Allow the steam to escape naturally before opening the lid.
Heat oil/ghee in a kadai and add cumin seeds. When the cumin seeds crackle, add asafoetida, tej pata, dalchini, and turmeric powder. Turn off the fire. Add this to the cooked bajra and moong dal. Add salt and black pepper powder. Mix well. You can garnish with chopped coriander leaves. Serve with raita.

Recipe courtesy: Tarla Dalal

If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.

Everyday Simple Recipes, Side Dishes, Vegan

Dill Leaves Mung Dal Subzi

Dill Leaves Mung Dal SubziDill leaves have anti-oxidant, disease preventing, and health promoting properties. It contains no cholesterol, is low in calories, and helps lower cholesterol levels. I have only seen this leaf in the markets of metro cities. It has a unique flavor. It can be mixed in certain dosa batters (like akki roti). Here is a simple and tasty subzi using dill leaves. Dill leaves are called sabbasige soppu in Kannada, sada kuppi in Tamil, and Sathakuppa in Malayalam. I really wonder why it is not cultivated widely. Because of its medicinal properties, it is used in Ayurveda.

Ingredients

Ingredients:
Dill Leaves (cleaned, washed, chopped) – 3 tightly packed cups
Split mung dal – 2 tbsp
Onion – 1 medium sized
Garlic cloves – 2
Green chilies – 3
Mustard seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Grated coconut – 2 tbsp
Cooking Oil – 1 tsp
Salt to taste

Preparation time: 20 mins
Cooking time: 10 mins
Serves: 3

Method: Soak split mung dal in water for 2 hours. Soaking is optional. You can directly wash and cook the mung dal. Be careful not to overcook the mung dal. Do not let the dal get mashed. In low fire, this would take about 5 mins. Turn off, drain any water, and keep aside. Chop, garlic, green chilies, and onion separately. Discard the stems, use only the leaves. Clean, wash, and chop the dill leaves.

Place a pan on fire (Use iron kadai to get maximum health benefit), add oil and mustard seeds. When the mustard seeds splutter, add chopped garlic. Saute until garlic turns color. Add chopped green chillies and onion. Cook until onion turns pink. Turn off the fire, add chopped dill leaves and stir. Do not cook the dill leaves in fire because that will diminish its flavor and goodness. Heat in the iron kadai is enough to cook the dill leaves. Keep covered for a minute or two. Mix cooked mung dal. Garnish with coconut. Serve along with rice or roti.

If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.