Off late, I’ve been trying to get on a protein diet. As a vegetarian, we tend to intake a lot of carbs and with all the hustle going on about healthy living, I wanted to indulge in healthy living as well 😉 Hehe.
This palak dal in not only easy and simple, but super delicious as well. Club it with hot Phulka’s or steamed rice or just eat it as is. I’ve made this as a one pot recipe, thus saving more time and effort as well 🙂 So without taking much time, lets jump right in….
- Spinach finely chopped 15-20 leaves
- Tur dal (Split pigeon peas) 3/4 cup
- Turmeric powder 1/2 teaspoon
- Red chili powder – 1 tsp
- Asafoetida a pinch
- Ghee (clarified butter) 2 tablespoons
- Cumin seeds 1 teaspoon
- Mustard seeds 1/2 tsp
- Garlic chopped 3-4 cloves finely chopped
- Medium sized Onion finely chopped -1
- Salt to taste
- Lemon juice 1 teaspoon
- In a cooker, add ghee, Asafoetida, cumin seeds, garlic and sauté for one minute. Continue to sauté till onion gets lightly browned.
- Add the lentils, turmeric poster, red chili powder, spinach and sauté for half a minute. Mix well.
- Add one cup water, salt and stir.
- Close the cooker and let it cook till about 3 whistles.
- Switch the stove and wait till the cooker cools down completely.
- After 30 mins, open the cooker, add lemon juice, mix and serve hot.
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Have you wanted to make something healthy yet yummy? Something that doesn’t require buying 100’s of healthy ingredients before getting started? Well, I’ve been there and most of the time I’m inspired to cook healthy meals, I often end up not doing it because I do not have those ingredients in my pantry and then you know what happens :p Mission healthy food : FAILS! Hahaha
But who comes to rescue during these tragic moments of course my MOM 🙂 This lentils recipe is not only super yummy but super super healthy as well and guess what : all the ingredients used are almost available all the time. So instead of having you all to read more of my stupid tragic stories, let’s just get started.
- Moong Dal/ Split yellow lentils – 1 cup
- Medium sized tomato – 1 roughly chopped
- Calabash /bottle gourd/ Lauki – 1/2 cup roughly chopped
- Small onion – 1 roughly chopped
- Red chilli powder – 1 1/2 tsp (you can add more or less as per your taste)
- Turmeric powder – 1/4 tsp
- Kitchen king masala or Garam masala – 1/2 tsp ( optional)
- Fresh lemon juice – 1 tsp (optional)
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Curry leaves – 4-5
- Ghee/ Clarified butter or oil – 2 tbsp
- Wash the lentils and let it soak atleast for 30 mins ( It cooks faster if done this way. If in a hurry, it can be skipped as well)
- Put lentils, veggies and a little salt to a pressure cooker and let it cook up to 3 whistles.
- Let the cooker cool down, then open it and whisk the dal/ lentils till everything looks incorporated.
- For the seasoning, take a small pan or kadai – add ghee (can be substituted by oil), mustard seeds, cumin seeds, turmeric powder and red chilli powder.
- As you see them splutter, add them to the lentils. Add salt as per your taste.
- Add the Kitchen king masala/ garam masala and switch off the stove.
- Add lemon juice and mix everything together.
- Tada!! The yummy dal is ready to be served with roti’s/ rice or can just be eaten as is.
If the dal looks dry, you can add water to it. I added 1 cup of water and let it boil before serving it
Hope you all enjoyed this recipe.
Until next time, Adios!
Stay happy, stay healthy 🙂
Paneer Paratha is by far one of the easiest and the best Paratha’s I’ve ever had. It’s one of my personal favorites & Top 10 yummiest Indian cuisine recipes ever!
So why wait, lets get started.
- 100 gms Paneer/cottage cheese
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp chaat masala
- 1 small onions finely chopped
- Cilantro leaves – about 4-5 stems finely chopped
- Curry leaves – 4/5 roughly chopped
- Salt as per taste
- Oil for roasting
- Wheat flour – 1 cup
- Take a large bowl and add whole wheat flour, ½ tsp salt. Pour about ½ cup of water and knead the dough.
- Add more water as required to knead a soft (not too hard or sticky) dough.
- Cover it and let is rest till we make the filling.
- Meanwhile, for the stuffing, grate the cottage cheese (or just crumble it with your hand).
- Add all the dry ingredients, chopped onions & cilantro.
- Mix everything well.
- Pinch a small round ball of the dough and using a rolling-pin roll it into a circle.
- Spread the stuffing on one of the rolled dough, keeping one inch space around the circumference.
- Cover with the other end of the rolled dough and press the edges well as shown in the picture. This is the easiest way to make any kind of paratha with a filling. It avoids the fear of the stuffing to be too much or too less and also avoids the stuffing to break out while rolling it.
- Heat a pan at medium heat. Once it is hot, place the Paratha. Flip when one side is partly cooked.
- Apply oil on this side and flip it over.
- Press the edges with a spatula so that the edges are cooked.
- Cook both sides well till they have golden brown spots on them.
- Serve hot with yogurt/ green chutney or ketchup ( my personal favorite ;-))
Happy cooking 🙂
Who doesn’t like Dal Makhani? It’s always a must-order menu item when we go out to eat in any Indian restaurants!
But this time, I wanted to try an alternative version of Dal Makhani using Masoor Dal instead of the using the traditional urad dal (split black gram) and to my surprise, it was a major hit with my husband and everyone in the family 🙂
I usually make this in all festive occasions, potluck parties or just for ourselves. One of my very close friends, just loves it as a soup!! How cool is that? One recipe with multiple serving styles!
So, let’s get started!…
- ¾ cup whole Black Masoor dal ( Black Lentil Dal – soaked overnight
- ¼ cup rajma ( Black Kidney Beans – soaked overnight)
- ½ cup finely chopped onions
- 1 or 2 green chilies, chopped
- 2 tsp ginger garlic paste
- 1 tsp cumin seeds
- 2 large tomatoes chopped roughly
- 2 to 3 cloves
- 1 inch cinnamon
- 1 small to medium tej patta (bay leaf)
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ⅓ cup low-fat cream ( sour cream)
- ¼ tsp kasuri methi/dry fenugreek leaves, crushed
- 3 tbsp butter
- salt as required
- Soak Masoor Dal and the kidney beans overnight ( 7-8 hours). Drain them the next morning and add 3 cups of water in the pressure cooker along with the cinnamon stick. Cook oh medium-high flame till soft or till you hear 6-8 whistles. Keep the cooked beans and lentils aside.
- In a pan, add butter. When it begins to melt, add the cloves.
- Add cumin seeds, bay leaf, chopped onions and sauté them till the onions get translucent. Add a pinch of salt to quicken the process.
- Next, add 2 tsp of ginger garlic paste and sauté.
- Next add the chopped tomatoes ( You can use tomato puree as well). Add red chilli powder, green chillies, turmeric powder,salt and give it a thorough mix.
- Close the pan with a lid and cook for 8-10 mins till tomatoes are cooked well enough and you see butter leaving the sides of the pan.
- Add the cooked lentils and beans and 1 cup of water. (You can adjust the water depending on your choice of consistency).
- Make sure to stir often to avoid the lentils on sticking to the bottom of the pan.
- You can break a few lentils and beans from the back of your stirrer to thicken the dal.
- Keep the dal on simmer for around 9-12 mins. The more you simmer, the better it tastes 😉
- When the gravy has thickened enough, add cream, kasuri methi. Stir well and switch off the stove.
- Yum, dal makhani is absolutely ready to be served along with indian bread (roti/ naan) or can be eaten with rice or just served as a soup 🙂
Do share your experiences/ photos and don’t forget to like/comment if you enjoyed this recipe 🙂
Happy cooking! Adios 🙂