Simple Mayalu Dal- Lentils with Malabar Spinach
Ingredients
- 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
Instructions
- 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
Ingredients
- 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
Instructions
- 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
