Simple Mayalu Dal- Lentils with Malabar Spinach With Soya Mattar Pulao

Simple Mayalu Dal- Lentils with Malabar Spinach

Prep Time 25 mins
Course dinner, lunch
Servings 2

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

Prep Time 25 mins
Course dinner, lunch
Servings 2

Ingredients
  

  • 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
  • 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