URAD DAL PALAK / BLACK LENTILS COOKED WITH SPINACH

 

Here is a recipe of delicious dhaba style urad dal with palak. ( Black lentils cooked with spinach ) This is rich in proteins and vitamins. This is a very innovative recipe with a twist, A unique ingredients is added to the tadka which takes this dish to a different level. Believe me you will love this preparation.

Ingredients:

For Cooking Dal Oil - 3-4 tbsps Cumin seeds - 1 tsp Garlic cloves - 6-7 cloves A pinch of asafoetida Turmeric powder - 1/2 tsp Kashmiri red chili powder - 1/2 tsp Urad dal, soaked - 1 & 1/2 cups Spinach, chopped - 2 cups Water - 3 cups Salt to taste, For First Tempering Oil - 2 tbsps Ghee - 2 small ladles Cumin seeds - 1 tsp Dry red chilies - 2 A pinch of asafoetida Ginger Garlic - 1 tbsp each Turmeric powder - 1/2 tsp Onions, chopped - 3 medium Kashmiri red chili powder - 1/2 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Tomatoes chopped - 2 medium Salt to taste Urad dal papad, roasted, crushed - 3 Spinach, chopped - 1 cup Salt to taste Boiled Dal Water - as needed (add hot water) Coriander leaves - handful Lemon juice - 1 or 2 tbsps ( or add amchur powder / dry mango powder ) For Second Tempering: Oil or ghee - 1 tbsp Kashmiri chilli powder - 1 tsp

Method:

1. Heat 3 tbsps of oil in a pressure cooker.

2. Add 1 tsp of cumin seeds and toss them a bit. (do not let them crackle)

3. Next add 6-7 cloves of garlic. (whole) and fry until golden brown.

4. Now add little turmeric, red chilli powder, salt and the soaked urad dal.

5. Saute it a bit and add 2 cups of spinach and 3 cups of water.

6. Close the pressure cooker and cook for 4-5 whistles.

7. Open after the pressure is released. Mash it coarsely.

8. Now for the tempering heat 3 tbsps of oil and 2 small ladles of ghee (clarified butter)

9. Add a tsp of cumin seeds. After they crackle add the ginger and garlic. Saute them.

10. Next add the whole red chillies and asafoetida followed by onions.

11. Saute them until golden brown and add the tomatoes.

12. Simmer until the tomatoes are soft and add the spice powders and salt.

13. Mix them well. Now crush the toasted papads and add them to the tadka.

14. Toss them well and add 1 cup of spinach. This will give a lovely colour to the dish.

15. Cook on low flame until the oil starts to separate.

16. Now stir in the cooked dal and mix everything.

17. Adjust the consistency and taste to your preference.( Use hot water )

18. Simmer on low flame for few minutes.

19. Finally add some coriander leaves and squeeze some lemon juice. You may also add amchoor powder instead of lemon juice.

20. To give a nice colour heat little oil (not very hot). Add little Kashmiri chilli powder and stir it into the prepared dal. This can also be done after dishing it out.

Check out the video

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is U

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Sindhi Sai Dal

Makhni Dal - Puri

Dal Pakwan

MOONG DAL WITH SARSON KA SAAG / SPLIT YELLOW MOONG LENTILS WITH MUSTARD GREENS

 

This is a delicious and healthy dal recipe for day to day cooking. Moong dal is slow cooked with the addition of tender mustard greens and tempered with onion, garlic, asafoetida and cumin seed tadka which really enhances the flavours. This can be served with rice or rotis. 

Ingredients:

yellow split moong dal .... 1 cup

Mustard greens ................ 1 small bunch (I have used home grown tender mustard leaves)

Green chillies ................. 2

Onion .......................... 1 small

Tomato ....................... 1 small

Garlic ......................... 7-8 cloves

Turmeric powder ........ 1/4 tsp

Salt ............................. to taste

Red chilli powder ...... 1/4 tsp

Cumin seeds ............... 1/2 tsp

Asafoetida ................. 1/8 tsp

Oil .............................. 2 -3 tbsps

Method:

1. Wash and soak the moong dal for 1 or 2 hours.

2. In a pan slow cook dal with the addition of mustard greens, salt, turmeric powder, green chillies, tomato and 1 cup of water. 

3. Stir in between and add little water if required. Keep a grainy texture and do not over cook.

4. Lightly mash with the ladle to mix everything.

5. Heat oil in a small pan and add the cumin seeds. When they crackle, add the crushed garlic and finely diced onion. Reduce the flame and fry until they are golden brown. Switch off the flame and add the red chilli powder. Stir the tempering into the cooked dal saving little for garnishing.

6. Serve with rice or rotis.

Check out the video

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is M - So here is the recipe of Moong Dal with Mustard greens 

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud Ki Shikanji (Indian summer drink with lemon)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Sindhi Sai Dal

Makhni Dal - Puri

Dal Pakwan

MORINGA DAL / TOOR DAL WITH DRUMSTICK LEAVES

 This is a very healthy dal preparation with the addition of moringa leaves in South Indian style. Moringa leaves have a great nutritional properties and should be added to our diet in some form or the other.

Ingredients:

Toor dal ......... 3/4 cup

Moringa leaves .... 1 cup

Tamarind ............. lemon sized (soak in water)

Turmeric powder ... 1/2 tsp

Salt ............... to taste

Ingredients for roasting:

Raw rice .... 1 tbsp

Red chillies .. 1 or 2

Cumin seeds .... 1/2 tbsp

Coriander seeds . 1 tbsp

Grated coconut .... 3 tbsps

Ingredients for tempering:

Cumin seeds ......... 1/2 tsp

Mustard seeds ...... 1/2 tsp

Curry leaves ....... few

Asafoetida ......... 2 pinches

Oil ................... 1 tbsp

Sambar powder .... 1 tsp (optional)

Method:

1. Soak dal for 2-3 hours.

2. Dry roast the raw rice, red chillies, cumin and coriander seeds first, push them aside and add grated coconut.

3. When the moisture of the coconut is gone mix everything together and roast them a bit until they give out a nice aroma.

4. Cool the mixture and grind adding little water as required.

5. Pressure cook toor dal with little salt and turmeric powder.

6. In a pan take one cup of water and boil the moringa leaves adding little salt and turmeric powder.

7. After 4-5 minutes stir in the ground masala paste and tamarind water as per your taste. 

8. Cook them for a minute or two and add the boiled dal without mashing it. 

9. Give it a gentle stir and check the salt. 

10. Now in a small pan fry the tempering ingredients, switch off the flame and add sambar powder.

11. Stir it into the prepared dal. The texture of dal will thicken on keeping. So adjust it accordingly.

12. Serve it with plain rice, any poriyal and appalams.

Check out the video:

Pin for later

Check out some Poriyal Recipes to serve as an accompaniment:

Raw Banana Poriyal 

Mixed Veg Poriyal 

Beans Poriyal . 

DAL KA DULHA

Dal ka Dulha is such an interesting recipe from UP and Bihar. I was really fascinated when I saw this in the show Northern Flavours- Doosra Tadka by Chef Ajay Chopra. Small flower shaped dumplings made with wheat flour are cooked with lentils. It makes a complete meal on its own.
This month our group Shhhhh Cooking Secretly is doing the Bihar Cuisine. My partner of the month is Aruna Panangipally who blogs at - Aharam  Do visit her space and check out her delicious recipes. Aruna gave me whole wheat flour and cumin seeds as the 2 secret ingredients and I got the opportunity to make Dal ka Dulha.
 So here is the recipe..

Ingredients
For making Dulha:
Whole wheat flour .... 1 and 1/2 cups
Carom seeds / ajwain .. 1/2 tsp
Salt .......... to taste

For Dal:
Toor dal .....  1 cup
Tomato ....... 1 small
Tamarind juice ... 2-3 tbsps
Green chillies ... 1 chopped finely
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp
Coriander leaves .. handful

Tempering:
Cumin seeds ... 1 tsp
Asafoetida ...... 1 pinch
Red chillies .... 1 or 2 broken
Garlic ............ 2 cloves crushed
Oil .or ghee .............1-2 tbsps

Method:

Soak dal for couple of hours. Cook it in a pressure cooker with 3 cups of water, tomato and a little turmeric powder.

Knead the wheat flour adding the carom seeds, salt and enough water to make a soft dough.

Take a small portion of the dough and roll out a chapati.
Using a cutter or a lid cut out roundels.

Take each roundel and using finger tips join the two edges and pinch lightly so that they don't open up while cooking.

Now do the same with other two edges to make it like a small flower like dumpling. Repeat with the remaining dough.

Heat water in a pan and boil the dumplings for about 5 minutes.

Now dilute the boiled dal adding some water and tamarind juice. Check the salt and add if required.

Tip in the dumplings into the boiling dal. Reduce the flame and simmer to cook them further until edible. Maintain the consistency of dal as you like it and add water accordingly.

Heat oil in a small pan and add the tempering ingredients.
Add this tempering to the boiling dal and save a spoonful for garnishing

Garnish with a little tempering and coriander leaves in individual serving plates.

Pin for later

Recipe Credits- Chef Ajay Chopra
Linking to:
Shhhhh Cooking Secretly Challenge

You may also like:

Assamese Boror Tenga / Spicy Lentil Fritter Curry

Aur ji Bhaji / Sindhi Urad Dal Lentil Fritter Curry

Sindhi Pulao with Urad Dal Lentils

FAJETO / GUJARATI KADHI WITH RIPE MANGO

Fajeto is a traditional recipe from Gujarat. It is a kind of kadhi like preparation with mango pulp, yogurt, besan and some spices for flavouring.

Ingredients:
(To mix together)
Mango pulp .... 1/4 cup
Yogurt ............. 1 cup
Besan / gram flour ... 1 tbsp
Ginger paste ........... 1/2 tsp
Green chillies ........ 2 (crushed)
Turmeric powder .... 1/4 tsp
Jaggery (crushed)..... 1/2 tbsp
Salt ............................ to taste
Water ....................... 2 cups

To be powdered coarsely:
Cinnamon.... 1 inch piece
Cloves ........ 2-3

For tempering:
Mustard seeds .... 1/2 tsp
Cumin seeds ....... 1/2 tsp
Asafoetida ......... 1/8 tsp
Curry leaves ....... few
Dry red chillies ... 1-2
Oil ...................  1 tbsp

Method:

1. In a bowl mix take the yogurt, besan, mango pulp, ginger and green chilli paste.

2. Whisk them together adding 2 cups water.

3. Crush the cinnamon and cloves coarsely.

4. Heat oil in a pan and add the tempering ingredients.When they crackle, add the crushed cinnamon and cloves.

5. Now add the prepared curd, mango mixture and cook on a medium flame for a minute. When it starts to boil, simmer it for 5-6 minutes stirring from time to time until you get the desired consistency. Add water accordingly.





Adapted from Tarla Dalal's Recipe.

Pin for Later

You may also like:

Kadhi Pakora

Sindhi Kadhi

Sindhi Tomato Kadhi

GINGER RASAM / INJI RASAM / ALLAM CHARU

Rasam is a dish made almost everyday in all the South Indian homes. Hence it is made with many variations. I have already posted a few of them . Today's preparation is ginger flavoured rasam. This one is specially good when you have a sore throat.

Ingredients:
Toor dal ... handful (soaked and boiled with tomatoes)
Ginger ... 2 inch pieces (can add more if you like)
Tamarind .. size of a lemon soaked in half cup water
Tomatoes ... 2 small
Salt ........... to taste
Jaggery ... 1 tsp
Rasam powder ... 1 tbsp (for home made rasam powder recipe click - HERE)
Coriander leaves .. handful
Turmeric powder ... 1/4 tsp

For Tempering:
Oil ... 2 tbsps
Asafoetida .. 1 pinch
Curry leaves .. 1 sprig
Mustard seeds ... 1 tbsp
Cumin seeds .... 1 tsp
Dry red chillies .. 1 broken

Method:

1. Wash the ginger and cut into pieces. Grind it in am mixie.

2. Boil it in 2 cups of water for a couple of minutes.

3. Strain it and keep aside.

4. Boil the soaked toor dal with tomatoes in a pressure cooker for 2 -3 whistles.( You can add them whole and peel the skin before blending the cooked dal.)

5. Blend it and set aside.

6. In a pan add the tempering ingredients.

7. When they crackle add the ginger water.

8. Now add the tamarind water, dal, coriander leaves and bring to a boil.

9. Stir in the rasam powder, salt, and jaggery, Simmer for a minute and it is ready to serve.

Pin for later

You may also like:

Amla Rasam

Onion Rasam

Mysore Rasam