Healthy Daal-palak sabzi

One dish which I had always been missing is daal-palak sabzi made by my mother. I simply love this dish. This sabzi is not only protein rich also rich in iron.  The best combination is daal palak with paratha and rice. My hubby didn’t like this dish as I had no tomatoes at home. I mixed tomatoes ketchup and the dish turned out very bad.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 2 servings

Ingredients:

1 bunch of palak, cleaned and washed

½ cup moong daal (Split green gram without skin)

1/2 tsp cumin seeds
1 pinch asafoetida (hing)

1/2 tsp turmeric powder

2 small onions finely chopped

3 big tomatoes finely chopped
1 tsp ginger garlic paste

1 tbsp red chilli powder

2 tbsp dhaniya jeera (cumin seeds-coriander) powder

2 tbsp oil

salt to taste

Water as needed

Method:

1. Heat oil in a pressure pan. Add cumin seeds and asafoetida
2. When they crackle, add chopped onions, ginger garlic paste and fry it till golden brown.
3. Add tomatoes and stir for few seconds.
4. Wash moong daal and palak to the above mixture
5. Add water to ensure that the daal is properly cooked rather than sticking at the base of the pan.
6. Add chilli powder, dhaniya jeera powder, turmeric powder and salt to taste.
7. Mix all the vegetables and close the pressure pan. Allow for 2-3 vessels.
8. Serve hot with paratha.

Healthy Moong daal

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One of the healthy and tasty recipes I learned from my mother in law is moong daal. During festivals, lunch in my house comprises of channa, poori, kheer, & moong daal. Below is the recipes.

Preparation Time: 1 5 mins
Cooking Time: 30 mins
Makes 4 servings

Ingredients:

250 gms moong daal chilke wala

2 pieces of cinnamon

1/4 tsp mustard seeds (rai / sarson)
1/2 tsp cumin seeds (jeera)
1 pinch asafoetida (hing)
1/2 tsp turmeric powder (haldi)
4-5 pieces of green chillies
2  tbsp Coriander-cumin seeds(jeera-dhaniya) powder
1 tbsp oil

7-8 curry leaves
3 tbsp chopped coriander (dhania)

salt to taste

Water as needed

Method:

1. Soak moong daal overnight in warm water.
2. Remove the skin by running over cold water over the daal.
3. Heat the oil in a kadai pan and add mustard seeds, cinnamon, curry leaves, green chillies, cumin seeds and asafoetida
4. When they crackle, add the daal.
5. Add turmeric, salt and keep stirring until the daal is cooked properly. This will take almost 20-25 minutes.
6. Add water as needed (2-3 tbsp) and keep stirring.
7. Switch off the flame and add dhaniya-jeera powder and stir well.
8. Garnish it with coriander and serve hot.

Handy tips: This daal requires frequent stirring. So do not enclose this daal while cooking.