½ c. Chana Dal (split chickpeas)
¼ c. Masoor dal (pink lentils)
2 c. Spinach (chopped, you can use frozen too)
1 Tomato (chopped)
1 Onion (chopped)
2-3 Green chilies (chopped)
2 tb. Coriander (chopped)
3 tb. Ginger (chopped)
1 tsp. Cumin seeds
¼ tsp. Asafoetida powder
¼ tsp. Turmeric powder
1 tsp. Kashmiri red chili powder
Begin with washing the lentils and pressure cook until done. Keep aside.
In a pan heat some oil and add cumin seeds, chilies, ginger and sauté for a minute or two.
Add onions and cook until slightly golden. Stir in the chopped tomatoes and continue cooking over medium heat.
Add all the spices and cook until oil begins to separate.
At this stage add the spinach and cook until it becomes soft and stops releasing water.
Once done, add the cooked lentils and mix well.
Adjust the thickness of the curry by adding water as per your liking.
Check for salt and simmer for 5-6 minutes on slow heat.
Garnish with coriander and serve along with some rice
4 Potatoes (boiled, peeled & cubed)
½ T. Cumin seeds
1T. Coriander powder
1T. garam masala powder
½ T. Chaat masala powder
½ T. Deggi mirch
3T. Coriander (chopped)
Heat some oil in a wok. Add the cumin seeds and allow them to crackle. Add the cubed potatoes, the remaining spices and salt. Stir to combine all the ingredients well.
Add the chopped coriander, toss once and serve as a side dish.
Tip: I lightly fry the potatoes before I add the spices. It just gives it a crunch!
1C. Broken wheat (dalia/porridge)
½ C. Green peas (shelled)
1 Small carrots (diced)
1T. Cumin seeds
1 Onion (chopped)
1 Tomato (seeded and chopped)
2T. Fresh coriander leaves (chopped)
Soak dalia in two cups of water for thirty minutes Heat oil in a pressure cooker and add cumin seeds.
As they begin to change colour add onion. Sauté till pinkish and add green peas, carrots and tomato. Stir for a minute.
Add dalia and three cups of water. Add salt to taste. Bring to a boil, close lid and pressure cook till two whistles.
Just before serving add butter and coriander leaves.