It has been raining on and off since last night. I am not a big fan of rains as I have seen so much of it in Aamchi Mumbai (my home city), and I just feel too lousy on such days. I was thinking of some comfort food and at the same time which can give me some energy to fight the rainy blues, I experience in such weather. I just looked out of the window and saw the lush huge green trees which look beautiful and more greener during rains. So immediately I thought of good ol' spinach (yeah..I was really hungry) which is lying in my fridge since Saturday, and voila... I thought to make aloo palak and yellow mung dal(Mom's recipe) and the effort resulted in yummy Iron/Protein Rich Meal.Aloo Palak
Serves 4-6
Collect...
Sabziyaan:
4 cups palak chopped
1 large potato cubed
1 large onion finely chopped
2 medium tomatoes chopped
Tadka:
2 cloves garlic grated
1"ginger grated
1 green chilli finely chopped
1/4 tsp. black cumin seeds (shah jeera)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1+1/4 tsp red chilli pwd.
1/4 tsp turmeric pwd.
2 tsp corriander pwd.
1/2 cup water
2 tbsp oil
salt to taste
Sabut Masala:*
1 green cardomom
1 black cardomom
2-3 whole black peppercorns
2 cloves
To Do...
1. Heat oil in kadhai or a large pan. Add all the sabut masalas, black cumin seeds, & mustard seeds. Fry for 30 seconds
2. Add onions and saute until light brown. Add garlic, ginger & green chilli. Mix these for 1 min.
3. Add tomatoes, powder masalas and salt. Fry until oil leaves the mixture.
4. Add potato, palak and water. Mix until masala coats the veggies. Cover and cook for 15 mins. on medium heat. Stir in between.
5. Uncover and cook for 5 mins. or until water has evaporated.
6. Serve with roti or paratha.
* You can omit the sabut masalas and instead add 1 tsp garam masala at step 5.
This is my Mom's recipe (oh...I miss her haath ka khaana so much) and its a great way to get children eat dal.
Yellow Mung Dal
Serves 2-3
Collect...
1/2 cup yellow mung dal washed and soaked in water for 1 hr.
1.5 cup water
Tadka:
1 tsp. ginger grated
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp red chiili pwd.
1/4 tsp turmeric pwd.
3/4 tsp corriander pwd.
2 tsp ghee or oil
salt to taste
Sajawat:
1 tbsp cilantro chopped
To Do:
1. Heat ghee/oil in a pan. Add ginger, cumin & mustard seeds. Allow the seeds to splutter.
2. Add red chilli pwd and immediately after 5 sec. add water. Add turmeric & corriander pwd. Let it come to a boil.
3. Add dal and salt. After 3-4 mins. lower the flame on slow and cook half covered or uncovered for 20-25 mins. Add more water if required. When it starts getting mushy, switch off the gas.
4. Garnish with cilantro and serve with rice or roti.
Notes:
*Dal tastes best when soaked. If not soaked it will take longer to cook. *If soaked over an hour adjust the cooking time accordingly. *Do not cover the dal and cook, it will spill over while cooking. *Mom always makes dal in ghee and trust me you can taste the difference.
