4 Feb 2013

Moong Dal Palak

"Letting go doesn't mean giving up, but rather accepting that there are things that cannot be changed".....I do not know who said this line, but when I read them, my mind whispered.... so, there are people experiencing things like me.... but, this is what is ignored, when you utter... this is what, people who always have things falling in the right place deny to accept.... so its not that bad as you always feel, at letting things go.... it has to happen at some point...... to feel peace at mind....

Today's post is a healthy one.... Its a very comforting dish. Give it a try and feel it for yourself...

You will need.........

Spinach - a bunch (chopped)
Moong dal - 1/2 cup 
Channa - a handful (optional, if you already have soaked ones)
Turmeric powder - 1/2 tsp
Hing - a pinch
Sambar powder - 1 tsp (optional)
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chilli - 3
Cumin seeds - 1/2 tsp
Salt - to taste
Oil - 2 tsp

Get going..........

Pressure cook the moong dhal and channa for upto 3 whistles with turmeric powder and hing. Chop the palak after thoroughly washing them. 

Heat a kadai with oil and add mustard, cumin, urad dhal and red chilli. Now add the chopped spinach and saute it until it wilts. Then add the cooked dhal with 1/2 cup water, sambhar powder (if using) and the required salt. Let it simmer for a few mins until it reaches the desired consistency. Switch off the stove.

Serve it with rice or roti!!!!!!!!!!!!!!!!!!!!!!!!!

To be noted:
- Soak the dhals for atleast half hour to have them cooked quickly.
- Always have channa soaked for 8 hours and freezed. This will make it very handy to use instantly.
- Remember the consistency tends to thicken up as it cools down. So keep this in mind before switching off.
- Top it with lemon juice for an extra flavour.

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