Moong dal with palak

Ingredients:

1 cup Moong dal
3 cup Spinach chopped (Palak)
1 cup Tomato chopped
¼ tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp cumin seeds
2 red chilies
Curry leaves
½ cup coriander leaves
1 tsp Asafetida
1 tsp chopped Garlic
1 tsp chopped Ginger

6 tsp oil

Direction:

Soak and boil the Moong dal, with turmeric powder, tomatoes, and green chilies and keep aside. Fry the spinach leaves, till the leaves are cooked. When palak cool, grind in a blender. Remove and keep aside. When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal). Transfer the dal to a pan and add the spinach paste, salt, red chili powder, and Coriander leaves. Mix thoroughly. Cook over a low flame for 3 minutes. Remove from the flame and keep aside. Heats the pan with oil and add onions, curry leaves, ginger garlic chopped pieces, cumin, red chilies, and asafetida. Add the dal and mix thoroughly. Remove from the flame and serve hot with rice or paratha.

Aloo Palak

Ingredients:

4 cups chopped spinach
2 large onions chopped fine
3 large potatoes boiled and peeled
1 tomato grated
2 green chilies
1 tsp ginger chopped
2 tsp tamarind pulp
½ tsp wheat or other flour
1 tsp red chili powder
1 tsp cinnamon, clove powder
¼ tsp turmeric powder
1 tsp cumin seeds
¼ tsp asafetida
1 tsp garam masala
1 tsp butter
4 tsp ghee
Salt to taste

Direction:

Heats the pan with 2 tsp oil add green chilies, washed spinach leaves, salt fry well for 2 minutes. Grind it average paste, don’t make very smooth and keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach paste and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 4 minutes. Add tamarind pulp just before serving, heat butter in a pan and add the asafetida. Pour over the vegetable and mix gently. Serve hot with parathas or even rice.

Palak vada

Ingredients:

2 cup Spinach
2 cup Gram flour
3 tsp wheat Flour
4 cloves
1 tsp Garlic chopped

2 Green Chilies (or as per taste)
1 tsp Cumin Seeds
1 tsp ginger chopped
2 red chilies
2 cardamoms
1 cinnamon sticks
Salt to taste

Directions:

Clean the leaves. Heat the pan with 2 tsp of oil. Now add cloves, cinnamon, cardamom, green chilies, ginger garlic, red chilies, cumin seeds, spinach leaves and salt mix and fry well. Now grind a smooth paste. In a bowl add besan flour, wheat flour, add spinach grind paste. Add salt and water if require. Prepare batter like dosa. Heat the dosa pan when hot, put a spoonful of batter and spread it with the back of the spoon to make a thin round. When done on one side, flip over and brown the other side. In a non-stick pan, put a few drops of oil. Serve hot with green coriander chutney - coriander, green chilies, garlic, one tomato, salt, tamarind all chopped together. Nutritious and looks as good as it tastes.