Spinach dal and Beetroot poriyal
Since the E-coli scare ive stopped buying spinach. When I looked into my pantry I found a can of collard greens that I had bought a while ago. So decided to make spinach dal with it. Also I like beetroots a lot but grating them usually messes my counter and my hands turn red too. So I dont buy it often but since its very healthy I decided to make it along with the dal.
Ingredients:
Spinach(chopped) - 1.5 cups
Thur dal - 1 cup
Green chillies(slit) - 2
Onion(chopped) - 1
Tomato(chopped) - 1
Tamraind extract - 2 tbsp (optional)
Sambhar powder - 1 tbsp
Turmeric - a pinch
Chilli powder - 1 tsp
Salt - as needed
Oil - 2 tbsp
For seasoning:
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Red chillies - 1 tsp
Asoefetida (hing) - a pinch
Method:
Heat oil in a pressure pan and add chopped onions and green chillies. Once the onions turn translucent add chopped tomatoes and wait till it starts to turn mushy. Then add spinach, thur dal, sambar powder, turmeric, chilli powder, tamarind extract and 3 cups of water and pressure cook for 3 whistles. In a seperate pan add 1 tsp of oin and the seasoning ingredients. Once the mustard starts to splutter add the seasoning to the spinach dal mixture and serve it hot with rice.
Ingredients:
Beetroot(grated or finely chopped) - 2 cups
Onion(chopped) - 1
Green chillies(chopped) - 2 (can be increased as needed)
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Salt - as needed
Oil - 1 tbsp
Method:
Heat oil in a pan and add the mustard seeds and split urad dal. When the mustard starts to splutter add chopped onion and fry till it begins to turn golden brown. Add grated beetroot, salt and 1 cup water and cook in low heat till the beetroot changes color and the raw taste disappears. Serve with rice or roti. This can also be used as a filling for veggie rolls or Indian burritos.
Spinach dal
Ingredients:
Spinach(chopped) - 1.5 cups
Thur dal - 1 cup
Green chillies(slit) - 2
Onion(chopped) - 1
Tomato(chopped) - 1
Tamraind extract - 2 tbsp (optional)
Sambhar powder - 1 tbsp
Turmeric - a pinch
Chilli powder - 1 tsp
Salt - as needed
Oil - 2 tbsp
For seasoning:
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Red chillies - 1 tsp
Asoefetida (hing) - a pinch
Method:
Heat oil in a pressure pan and add chopped onions and green chillies. Once the onions turn translucent add chopped tomatoes and wait till it starts to turn mushy. Then add spinach, thur dal, sambar powder, turmeric, chilli powder, tamarind extract and 3 cups of water and pressure cook for 3 whistles. In a seperate pan add 1 tsp of oin and the seasoning ingredients. Once the mustard starts to splutter add the seasoning to the spinach dal mixture and serve it hot with rice.
Beetroot poriyal
Ingredients:
Beetroot(grated or finely chopped) - 2 cups
Onion(chopped) - 1
Green chillies(chopped) - 2 (can be increased as needed)
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Salt - as needed
Oil - 1 tbsp
Method:
Heat oil in a pan and add the mustard seeds and split urad dal. When the mustard starts to splutter add chopped onion and fry till it begins to turn golden brown. Add grated beetroot, salt and 1 cup water and cook in low heat till the beetroot changes color and the raw taste disappears. Serve with rice or roti. This can also be used as a filling for veggie rolls or Indian burritos.
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