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Simple Mayalu Dal- Lentils with Malabar Spinach
Prep Time 25 minutes mins
- ¼ cup Yellow Moong Da
- ¼ cup Arhar (tuvar) Dal
- ¼ cup Red Masoor Dal
- 1 cup Malabar Spinach, coarsely cut
- 1 tbsp Onion slices
- 1 tbsp Crushed Garlic
- 1 tsp Grated ginger
- 2 Green chilies, finely chopped
- ½ tsp Mustard seeds
- ½ tsp Jeera
- Haldi powder
- 2-3 Dry Red chilies, broken
- 1 tsp Jaggery
- 2 tsp or to taste Lemon juice or tamarind pulp
- 3 tbsp Coconut milk
- 2 tsp Oil
- 1 tbsp Ghee
- Salt to taste
Wash and soak the dals in a pressure cooker for about 15 minutes
Add sufficient water and cook for 1 whistle+ 5-7 minutes on low flame
Saute the Malabar spinach in 2 teaspoons of oil for 7-8 minutes and keep aside
Heat Ghee in a deep vessel or kadhai
Add mustard seeds, when they crackle, add crushed garlic. Dry red chilies, Jeera, and sliced onion
Saute for 3-4 minutes, add the Malabar Spinach, grated ginger, chopped green chilies, haldi powder, salt and stir, add the cooked dals
Mix in the coconut milk, jaggery and simmer for 5-7 minutes, more water may be added if consistency is too thick
Add tamarind pulp or lemon, adjust seasoning
Serve hot with red rice or millet roti
Soya Mattar Pulao
Prep Time 25 minutes mins
- 1¼ cup Rice , preferably red rice/non-polished
- ¾ cup Green peas
- ½ cup Soya mini chunks
- 2 medium Onion, sliced (optional)
- 4 tbsp Methi leaves, chopped*
- 1-2 Green chili, finely chopped
- 2 tsp Grated ginger
- 4-5 flakes Garlic ,finely chopped
- ¾ tsp Jeera
- 1 nos. Bay leaf
- 1 Cinnamon stick
- 4 Cloves
- 1 Black Cardamon
- 2 Dry red chilies
- 1½ Oil/ghee
- Salt to taste
- *May use 1 tablespoon of Kasuri Methi
Soak the rice in water for 15 minutes, drain and keep aside
Soak the soy granules in salted hot water for 7-8 minutes, squeeze out excess water and keep aside,
Heat oil/ghee in a deep thick bottom pan, add the whole spices, add the sliced onions and saute for a few minutes
When onions turn light golden brown add the grated ginger, chopped garlic, methi leaves and saute, add the green peas and soaked, squeezed soya mini chunks
Saute for a minute, add the drained rice and continue to saute for a few more minutes
Add salt to taste and 3 ¼ cups of warm water, cover with a tight-fitting lid and cook till done on a low flame till done
Serve hot with dal/curry or curd raita
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