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Wednesday, April 21, 2010

Spinach Dhal

This is my friend manjus  recipe i love spinach so felt of trying it 
http://rajendermanju.blogspot.com/2010/04/paalakura-pappuspinach-dhalpaalakeerai.html
it turned out wonderful ,i just did a small change by adding tomatoes to manjus recipe as me to have to contribute a bit from my side 


Ingredients 


Toor dhal (split pigeon pea)- 100 gms 
Spinach- a big bunch (fresh ones please !!!)
Onions- 75 gms
tomatoes -50 gms
Garlic- 5 pods (make thin slices)
Green chilli- 3 nos
Dried red chili- 4 nos
Red chilli powder- 1 1/2 tspn 
Turmeric- a pinch
Asafoetida- a pinch
Mustard, , urad dhal- 1tspn (for tempering)
Oil- 4 tbspns
Salt to taste

Method 
Wash and chop spinach leaves. 
. Cook toor dhal with a pinch of turmeric, asafoetida and few drops of oil in a pressure cooker. Take care not to overcook the dhal. It should be cooked but should retain its shape. 
Now heat oil in a pan
. When the oil gets heated add the mustard seeds and curry leaves
. When they splutter add the garlic slices and dried red chillies.
 Saute until the garlic slices acquire a golden brwon colour. After that add  onions, green chillies and enough salt. 
Saute until the onions turn translucent.
Add chopped tomatoes
 Now add the chilli powder and saute for a few seconds.
 Add the cooked dhal ato the pan and add enough water. 

The dhal should not be watery or too thick. Allow the mixture to boil. and then switch off the stove. 
Now to the piping hot dhal add the chopped spinach leaves and mix well
. The heat of the dhal is enough to cook the spinach. 
Adding spinach at the end really makes a lot of difference.
 It helps in retaining the real flavours of spincah and seals in the nutrients. 


It goes well with chappati a perfect combination




2 comments:

Life is beautiful!!! said...

Jutson thanks a lot for trying my recipe and I felt sooooooo happy to see the new look of your blog :) It looks beautiful....gud going

Jutson Devasahayam said...

will try to cook all your reciepes manju