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SpinachDal with Moong dal (Andhra style)
Very easy and delicious dal with Spinach
Ingrediants
1 Bunch of Spinach
1 Cup of Moong dal
Tamarind juice
Salt to Taste
A pinch of turmeric powder
red chilli powder
salt to taste
Seasoning:
mustard seeds
jeera
4-Garlic Flakes
3 red chillis(broken)
Curry leaves
Process
Cut Spinach leaves from the stem.Wash spinach leaves,drain all the water.Chop them finely.
Wash the dal and put dal and spinach in the pressure cooker,add turmeric cook it up to 3 whistles.
Add salt,redchilipowder and tamarind juice, stir well.Cook it for 5 mins.
Take a Pan and heat oil.Put all the ingredients of seasoning and let them splutter for few seconds,then add this seasoning to dal with spinach.Now delicious spinach dal is ready. It is very easy to prepare.
Anitha
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Thanks Anita...but I've already tried this recipe...I got this recipe from an andhra friend of mine...it tastes good but this is not the hotel dhal... :( This dhal tastes even better when u substitiue gongura in place of spinach...reduce the tamarind juice in tht case...
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Dear mrs.Mano,
Thank you very much for your detailed reply .About the kambu recipe please take your time.
Thanks,
Raathi.
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Reg Spinach dhal
HI Dev and Sharky,
The following may be the spinach dhal recipe you might be looking at.
Spinach Dal (Paalakoora Pulusu-koora)
Ingredients
Spinach - 2 bunches
Toor dal - 1 cup
Onion (big)- 1
Green Chillies - 2 (medium spice)
Tamarind - 1 small ball (or Tamarind paste - 1 tea spoon)
Sambar powder - 1 to 11/2 teaspoons
Turmeric - 1/4 tea spoon
Curry leaves
Salt -- as per taste
For Seasoning:
Oil - 2 teaspoons
Mustard seeds - 1/4 teaspoon
Jeera - 1/4 teaspoon
Red Chillies - 1
Hing - 1 pinch
Method:
1. Pressure cook Dal separately adding adequate water. Keep aside.
2. Wash the Spinach leaves and chop them.
3. Chop onions and Green Chillies.
4. Soak the tamarind in water for some time and squeeze the pulp (do not make thick paste).
5. Now mix all the above (Except Dal) adding curry leaves, turmeric powder and sambar powder and boil it till the spinach leaves and the onions are cooked well. ( the smell of the sambar powder has to go)
6. Once the Spinach and onions are cooked add the Dal. Mix well.
7. Heat oil in a pan and add mustard seeds, jeera red chillies, hing. After the mustard seeds splutter add this to the Spinach and Dal mixture.
This is the same recipe that anitha gave for you but i think the difference is sambar powder.
Variation:
If you use Thootakoora (amaranth variety of spinach) then use tamarid juice. If you use gongura then dont use tamarid juice- it makes the taste bitter.
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oops i forgot to mention that I took the above receipe from Bawarchi.
I have tried it and it does tastes good. It is the sambar powder that makes the difference and i find sambar powder made at home are the best then those bought at shop.
Dear Mrs Mano,
I am not sure if you have posted the recipe for sambar powder. I am getting sambar from my grandma and i have never made at home. If you have can you please post it for us.
Thank you
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Hi hubbers,
Can anyone help me out to make a good coffee using Mr. Coffee. Ur help will be highly appreciated.
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Dear Mrs.Mano,
I got a chance to make the “Cauliflower and Tomato fry” yesterday and it tasted great.Thanx for this recipe.
Regards,
GVB
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Hi gvb,
Can u paste the cauliflower and tomato fry recipe. Thanks.
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CAULIFLOWER AND TOMATO FRY:
Ingredients:
Medium sized cauliflower- 1
Finely chopped onion- 1 cup
Ghee- 1/4 cup
Turmeric powder- 1 tsp
Chilli powder- 1 tsp
Finely chopped tomatoes- 1 1/2 cups
Salt to taste
Grind the following ingredients into a paste:
Crushed garlic- 2 tsp
Crushed ginger- 1 tsp
Fennel seeds- 1 tbsp
Coriander leaves- a handful
Grated coconut- 2 tbsp
Procedure:
Heat a small pan and add the tomatoes in it. Cook them until they are mashed and thickened. When cooled, grind it to a paste. Wash the cauliflower florets and steam cook them for 10 minutes. When cooled, Fry them in the ghee to a pale brown colour without breaking the florets. Take them away. In the same ghee, fry the onion to a golden brown colour. Then add the pastes with enough salt and the powders and fry them on slow fire until the oil floats on the surface. Add the fried florets and mix well. Fry them for a few minutes until they are blended well. Garnish with chopped coriander leaves
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Hello Mrs.Mano !
I tried cauliflower tomato fry .It was very nice.i had that with chapathi.Thanks.[/tscii][/url]
