Dhal Palak / Spiced Lentils with Spinach Leaves

 This was a nutritious lentil preparation. In this spinach leaves are cooked along with the lentil and the Indian spice powders.

 It will be delicious with plain rice , dosa or Idli. My mom makes this dhal when me and my sister avoids eating any greens , it is easier way to feed kids with the greens , without their knowledge that they are eating greens.

Requirements :

Tuvar dhal – 1 cup

Turmeric powder – ¼ tsp

Oil – 1 tsp

Chopped Spinach leaves – 1 bunch

Red chilli powder – 1 tsp

Garam masala – ¼ tsp

Onion – 1

Tomato – 3

Salt as required

Cumin – ¼ tsp

Whole Red chilli – 1

Garlic – 2 cloves

Ginger – a small piece

Green chillies – 2

Ghee – 1 tbs

Asafetida – a pinch

Lemon juice from ½ lemon

Method :

Wash and pressure cook the dhal with oil , turmeric powder and garlic and two cup of water. Cook for two whistles.

Heat ghee in a pan , add the asafoetida and cumin , let it splutter.

Add in the chopped onion chopped garlic and green chillies , sauté for two minutes.

Add in the chopped tomato and sauté well.

Add the whole red chilli and chopped ginger , mix well.

Now , add the chopped spinach leaves and sauté for a minute.

Add the cooked dhal , red chilli powder  and required salt. Let it simmer till the spinach is cooked.

Add in the garam masala , let it boil for a minute and take off from flame.

Pour the lemon juice and mix well.

Spicy dal palak is ready to serve.

serve along with plain rice , roti , idli , dosa.

 @ Foodelicious

Spicy Rajma Gravy – In pressure cooker

 Rajma gravy was a popular dish in Punjabi cuisine. I had moderated it to our taste buds. I made this delicious gravy in the pressure cooker, and it reduces the cooking time. As pressure cooking saves the cooking time , this can be made in a jiffy.

 This is a best combo with rice, roti and pulov.

Requirements:

Rajma – 2 cup

Onion – 1

Tomato – 2

Chilly powder – 1 tbs

Garam masala – 1 tsp

Oil – 1 tbs

To Grind :

Ginger – 1’’ piece

Garlic – 4 cloves

Cinnamon – 1 small piece

Cloves – 2

Aniseeds – ¼ tsp

Khuskhus – ¼ tsp

Roasted Bengal Gram – ¼ cup

Method :

Soak the rajma overnight.

Grind to grind ingredients into a fine paste with little water.

Heat oil in the pressure cooker, add the chopped onion and sauté till the onion becomes translucent.

Now , add the chopped tomatoes and sauté till it is well mashed.

Add the grounded masala and sauté for a minute.

Add the chilli powder and required salt.

Now , add the soaked rajma , mix well.

Add about two cups of water and garam masala.

Close the lid and cook for two whistles.

If the gravy was watery , simmer for few minutes , with the lid open.

Spicy rajma gravy is ready.

Black Eyed Pea Rice | Thattaipayaru Sadham

 This was my mom’s recipe . she makes this rice atleast once in a month. As the pulses are protein rich , it was a healthy recipe. Well Mothers always feed their  kids healthy .

 Black eyed pea is known as Thattaipayaru in Tamil. In our kongu region , it is one of the widely used pulse. It will be cooked in the same way as dhal fry and served along with rice and ghee.

 This legume is called as Lobia in Hindi.

Black eyed pea / bean  is a legume is a subspecies of cowpea. It is widely cultivated in many countries of Asia.

 Black eyed peas contain calcium , folate , protein , fiber and vitamin A, all for less than 200 calories.

In southern United states , eating Black eyed peas on New years Day is thought to bring prosperity in the New year.

Black Eyed pea is widely used worldwide.

 This one pot meal is easy to make within minutes.

Requirements :

Rice – 2 cups

Black Eyed Peas – ½ cup

Onion – 1

Tomato – 3

Oil / ghee  – 2 tbs

Bay Leaf - 1

Salt as required

To Grind :

Red Chilly – 5

Cinnamon – 1 inch piece

Cloves – 3

Star Anise – 1

Mace – 1 small piece

Cardamom - 1

Aniseeds – ½ tsp

Ginger – 1 inch piece

Garlic – 6 – 8 cloves

Method :

Grind the ingredients for grinding in to a fine paste with little water.

Dry roast the black eyed peas.

Soak the rice  and legume together for 15 minutes.

Chop the onion and tomatoes.

Heat ghee in the pressure cooker ,  add the bay leaf let it fry.

Now , add the chopped onions and sauté well . cook the onion till it turns translucent.

Add the chopped tomato and sauté well till it is mashed.

Add the grounded masala and sauté.

When the raw smell of the masala leaves , add the soaked rice and legume.

Sauté for five minutes.

Then add 4 ½  cups of water and salt as required.

Mix well and close the lid.

Cook for a whistle and 5 minutes in low flame after the whistle comes.

Let the steam escapes.

Stir once to evenly spread the legume as it comes on top while cooking.

Black Eyed Peas rice is ready to serve.

Serve with any Raita of your choice.

Note :

we usually dry roast and store all the pulses and legumes to avoid insects. If the lobia is already roasted means , no need of roasting again.

Using roasted lobia will enhance the taste.

 

  @ ENINNIYAE ILLAM

@ vimitha's space 

Pachaipayarru kulambu / green gram dhal curry

  This kulambu using green gram dhal is unique to kongu region. We usually make this kulambu during fasting days like puratashi ( tamil month falls in September - october ) Saturdays. 

  

  Pachaipayaru as called in tamil for green gram dhal. This  is easy to make within few minutes. It will be great with plain rice and ghee. It can be have with chappati.

Requirements :

Green gram dhal ( split ) – 1 cup

Shallots – 6

Green chilli – 4

Curry leave – a sprig

Oil – 2 tsp

Mustard seeds – 1 tsp

Cumin – 1 tsp

Pepper corns – 6

Asafotedia  - a pinch

Dry chilli - 1

Method :

 Cook dhal along with shallots , garlic , green chilli , cumin , pepper corns  with two cup of water in a pressure cooker or a closed vessel.

 Mash the cooked dhal with the wooden masher ( mathu as called in tamil ).

Add required salt to the dhal and mix well.

Heat oil in a pan , add asafotedia , mustard seeds and wait till it splutters.

Add dry chilli and curry leaves.

Add this tempering to the kulambu.

Pachaipayarru kulambu is ready to serve.

Serve with plain rice and a spoon of ghee.