PALAK KADHI | SPINACH IN YOGURT CURRY

Just the way we use Spinach leaves to make Dal Palak, I used them to make kadhi. It’s like a normal Kadhi, just with the addition of Palak. Tastes great with Bajra or Jowar Rotis or even with Rice and regular Rotis. It’s healthy and gluten free too.

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INGREDIENTS
1/2 Bunch Spinach Leaves
1 Tsp Oil
1/2 Tsp Cumin Seeds
1/2 Tsp Mustard Seeds
1/4 Tsp Fenugreek Seeds (Methi Dana)
1 Pinch Asafoetida (Hing)
1 Dry Red Chilli
1/2 Inch Ginger
3-4 Garlic Cloves
1 Onion
2 Tbsp Gram Flour (Besan)
4 Tbsp Yogurt (Dahi)
1 Tsp Turmeric Powder
1/2 Tsp Kashmiri Red Chilli Powder
Water
Salt

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METHOD

  • Wash Spinach Leaves thoroughly, finely chop them and keep aside.
  • In a wide deep pan, heat oil.
  • Crackle Cumin & Mustard Seeds.
  • Now add Fenugreek Seeds, Asafoetida and Dry Red Chilli. You can use Green Chillies instead.
  • Also add finely chopped Ginger & Garlic. Saute for a few seconds.
  • Add thinly sliced Onion and cook until they brown a little.
  • Now add the Spinach Leaves, mix well and let it cook on low flame. The leaves will start to wilt and reduce in size within minutes. Stir occasionally.
  • In the meantime, mix Gram Flour with Yogurt.
  • Also add Turmeric Powder, Kashmiri Red Chilli Powder and Salt.
  • You can additionally also add in other spice powders like Cumin, Coriander and Garam Masala. I haven’t.
  • Combine everything well to form a lump free thick batter.
  • To this add 2-3 cups of water. Mix well.
  • Add this Yogurt mix to the Spinach and keep stirring continuously till it reaches a boil.
  • Add more water as per your preference.
  • You can increase the flame and cook but remember that stirring is important to avoid the yogurt from breaking and the gram flour from clumping.
  • You can now simmer the flame and cook until you no longer can feel the raw taste of gram flour.
  • Serve hot with rotis, bhakris or rice 🙂
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Divyashree Mangalorkar Gupta
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CHANA DAL PALAK | SPINACH WITH SPLIT CHICKPEAS

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Lentils are so full of protein and vitamins, you must include this in your diet especially if you are a vegetarian/vegan. Spinach on the other hand is a nutrient-rich green veggie. The combination of both is great for anyone planning to eat a healthy meal. All in all, this recipe works great for the heart, helps maintain blood glucose levels, good for weight-watchers, is fibre rich, supports bone health, boosts immunity, is loaded with essential nutrients and makes for a great soup or a side with rice or flatbread. This is also Gluten Free, Vegan, Healthy and Super Delicious!

Continue reading “CHANA DAL PALAK | SPINACH WITH SPLIT CHICKPEAS”

MISAL PAV | MIX BEANS CURRY WITH SOFT DINNER ROLLS

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Misal Pav is a popular Maharashtrian cuisine made with mix beans in a piquant gravy and served with soft buns. The word “misal” in Marathi means “mixture” and as the name suggests, it is a wonderful mix of ingredients and spices that come together to give this recipe an inviting flavour and smack. It can be eaten as a breakfast dish or even as a snack or meal. I normally prepare this for breakfast and use a variety of beans and peas to make this even more wholesome and flavourful. This is a vegan-friendly and gluten-free recipe and tastes even better when topped with some crunchy Indian savoury noodle like snacks which we normally refer to as sev or farsan here in India. Pair this curry with grilled buttery Soft Buns or Dinner Rolls (Ladi Pav) and you are good to go! Also like all my other recipes, please adjust the spices and ingredients as per your taste and requirement. Misal is super easy to make and is full of explosive flavours, so no matter what, it’s going to turn out great!

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DAL MAKHANI | BLACK LENTIL CURRY

This is a creamy gluten free lentil gravy and is a celebrated recipe made in every punjabi household. Though butter is what gives this a beautiful flavour, vegans reading this, you can still make this without butter or fresh cream. Replace or skip and I bet this will still be so so flavourful. Black lentils are a rich source of Phosphorus which works very well with Calcium to build our bones. The high fibre content is good for the heart and diabetes and also aids in lowering cholesterol. This is a very easy recipe and tastes best with steamed basmati rice or naan with an extra dash of butter or ghee! This is also known as Maa ki Dal (Mom’s Dal) or Kali Dal (Black Dal). This is one of those recipes that tastes even better when eaten the next day!

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LAUKI CHANA DAL | BOTTLE GOURD IN SPLIT CHICKPEAS DAHL

Lauki or Bottle Gourd is a super nutritious vegetable not liked by many and therefore combining this vegetable with Chana Dal or Split Chickpeas (Bengal Gram) makes for a healthy and delicious gravy that can be served as an additional dish along with your favorite sabji. This is a super easy recipe and I’ve given 2 variations.

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Continue reading “LAUKI CHANA DAL | BOTTLE GOURD IN SPLIT CHICKPEAS DAHL”

RAJMA MASALA | KIDNEY BEANS CURRY

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INGREDIENTS:
2 Cups Kidney Beans (Rajma)
2 Tbsp Butter
1 Tsp Cumin Seeds
1/2 Tsp Asafoetida (Hing)
2 Medium Onions
2 Medium Tomatoes
1 Tbsp Ginger-Garlic-Green Chilli Paste
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Garam Masala Powder
1 Tsp Dry Fenugreek Leaves (Kasoori Methi)
2 Tbsp Coriander Leaves
1 Tbsp Cream (Optional)
Water
Salt to taste

METHOD:

  • Soak Kidney Beans in enough water for 10 hours, preferably overnight.
  • The following day, rinse the beans once again and add this to a pressure cooker with enough water.
  • Give 4 whistles. Depending on the variety of Rajma the time will vary. I used the light pink Rajma beans and this cooks faster. So after 4-5 whistles check if they have cooked well. If not give a couple more whistles until they cook through. Switch off flame and let it cool.
  • To save time, you can also soak the beans in the morning, boil at night and store the beans in the refrigerator and make it the next day.
  • Now for the masala, melt some butter in a deep wide pan. Don’t burn.
  • Splutter Cumin seeds and add Asafoetida.
  • Now add in the Ginger-Garlic-Chilli Paste and stir for a few seconds.
  • Add in finely chopped Onions and sauté until they turn light brown and shrink in size.
  • Also add in finely chopped Tomatoes and salt.
  • Stir and cook until the Tomatoes soften and look mushy.
  • Add in the spice powders – Kashmiri Red Chilli Powder, Turmeric Powder, Coriander Powder & Garam Masala. Adjust spices as per taste.
  • Combine and cook everything well. Mash the mixture lightly with the back of your ladle.
  • Now, open the pressure cooker after making sure the pressure has released completely.
  • The Kidney Beans should be completely cooked. Press the beans to test or taste it. The rajma should have a melt in your mouth texture.
  • Add these to the masala you prepared. Mix well.
  • You can use the boiled Rajma stock if any or add additional water to the curry and cook for a few more minutes. The consistency should be medium thick and not too watery.
  • Add salt if necessary, crushed Kasoori Methi leaves and also finely chopped Coriander Leaves.
  • You can add cream and additional butter but I didn’t add any and still tasted so creamy and fabulous!
  • So serve this with steaming hot Plain Rice or Jeera Rice. I also made some Bharwa Mirch (Stuffed Chillis) to go with this.
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Onions & Tomatoes
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Browning Onions
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Sautéed Onions & Tomatoes
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Mushy Gravy
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Added Boiled Kidney Beans
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Thick Creamy Gravy
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Garnished with Coriander Leaves
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Served with Rice & Stuffed Chillis
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Rajma Chawal
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One Happy Meal

MIX LENTIL DAL

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INGREDIENTS:
1/4 Cup Whole Masoor
1/4 Cup Toor dal
1/4 Cup Chana dal
1/4 Cup Urad dal
Salt as per taste

TEMPERING:
1 Tbsp Ghee
1 Tsp Cumin Seeds
1 Tsp Turmeric Powder
1 Tsp Kashmiri Red Chilli Powder
1/2 Tsp Asafetida (Hing)

METHOD:

  • Wash the dals until the water runs clear and soak for 10-15 minutes.
  • Drain the water and add this to the Pressure cooker with a little salt and enough water.
  • Give one whistle on high flame and 2-3 whistles on low-medium flame. Switch off
  • Open when the steam escapes. You don’t need to blend the dal into a smooth paste. Just mix with a spoon and check if they are cooked. If not you can give another whistle or two.
  • Now in a heavy bottom pan or Tadka Kadhai, heat Ghee.
  • Splutter Cumin Seeds. Switch off flame.
  • Add the Turmeric Powder, Chilli Powder and Asafoetida Powder. Mix well and add this to the cooked Dal.
  • Your dal is ready! Serve with Naan, Roti, Toasted Bread, Baati or Rice!

SPICED STEW – SAMBAR ALTERNATIVE

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This is something my mother made and we all love this so much, we’ve never made Sambar for Idli/ Dosa/ Medu Vada after this. This is one of her creations and thankfully my brother knows all her recipes. Thank you Aai & Dada for experimenting with food and passing on the expertise.

INGREDIENTS:
1/2 Cup Toor Dal
1 Tbsp Oil
1 Tsp Cumin Seeds
3 Cloves (Lavang)
6 Peppercorns (Kali Mirch)
1 inch Cinnamon Stick (Dalchini)
1 Tbsp Ginger Garlic Green Chilli Paste
2 Medium sized Onions
2 Medium sized Tomatoes
1 Tbsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1 Tbsp Garam Masala Powder
2-3 CupsWater
Coriander Leaves
Salt to taste

METHOD:

  • Wash & soak Toor Dal in enough water for 10 minutes.
  • Pressure cook with enough water and salt. 1 whistle on high flame. 2 whistles on low-medium flame. Set aside for the steam to escape.
  • In the meantime, heat some oil in a deep pan.
  • Splutter Cumin seeds.
  • Add Cloves, Peppercorns & Cinnamon Stick and stir for a few seconds.
  • Add freshly ground Ginger – Garlic – Green Chilli paste and stir for around 30 seconds .
  • Add finely chopped Onion and sauté until light brown and translucent.
  • Add finely chopped Tomatoes.
  • Add salt, mix well and cook until the Tomatoes seem mushy.
  • Add the spice powders – Turmeric, Red Chilli & Garam Masala Powder. Increase or reduce the quantity as per taste. Mix everything well. Stir & cook for a minute. Reduce or switch off flame and keep the masala aside while we check on the dal.
  • Once the steam from the pressure cooker seems to have escaped, safely release the whistle and the lid.
  • The dal should be completely cooked. If not, you can give a couple more whistles after adding water if necessary.
  • With the help of a wooden hand blender or any other blender, smoothen the dal.
  • Pour this dal over the spiced masala, switch the flame back on and combine everything.
  • Add water depending on the consistency you prefer. Check salt. Add if necessary.
  • Also add finely chopped Coriander Leaves.
  • For Medu Vada and Idlis I prefer a medium consistency. I break down the Idlis and Vadas into small bite sized portions and dip them in a big bowl filled with this stew! One happy bowl with a side of thick coconut chutney is a breakfast you’ll enjoy with this spiced stew!
Onions sautéed to light brown & translucent
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Mushy Spiced Onion – Tomato masala
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Spiced Stew with Rava Idli
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Garnished with Coriander
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Hot Stew
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Stew served with Dosa & Paneer Chilly
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Stew served with Sautéed Veggies & Dosa
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Stew served with Cheesy Uttapam
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Idlis dunked in Spiced Stew
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Big bowls of Stew!