Spinach Dal or Palakura Pappu or Dal Palak

Dal Palak or Spinach Dal is a healthy mixed recipe of two very nutritious ingredients. Basically I am very fond of both Palak and Dal and so the combination of these two favourites result in a very delicious pot pouri.Normal it can be prepared in different ways but the one that I tired out today is the one which is normal made during celebrations back home ,this one is a must in menu.
This recipe is made with all fresh ingredients which come together in a fragrant ghee tadka

Ingredients:

1/2 cup Toor dal
1/3 cup chana dal
1 bunch fresh spinach -washed-chopped roughly
1 tbsp- garlic finely chopped
1 small onion-finely sliced
5-6 green chillies finely chopped
Salt to taste

For tempering
1/2 tbsp cumin seeds (jeera)
1/4 tsp turmeric
2 tbsp ghee (or oil)
Few curry leaves

• Wash and soak the dals for 10 minutes.
• Boil some water in a pan. Add the spinach leaves and the sodium bi carbonate and wash leaves for a minute
• Drain the leaves keep aside.
• In a pressure cooker, add 1 1/2 to 2 cups of water and now add the following ingredients one by one dal, spinach, onions,Green chilies and add the spinach and add half of the garlic and little oil and pressure cook up to 3 whistles.
If cooking over stove top, cook till the dal is almost cooked.
• For tempering heat a kadai and pour in ghee and add cumin seeds when they splutter add the remaining garlic , fry them for a second
• Now add the curry leaves and turmeric
• Add this to the pressure cooked dal.
• Cook on slow to medium flame for 8-10 Mt's without lid or till you get the consistency of your choice
Serve with rice or roti

ADV :The nutrients in palak contains vitamin A and it helps with conditions in which inflammation plays a role. For example, asthma, osteoarthritis, and rheumatoid arthritis are all conditions that involve inflammation.

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Brinjal fry or Vankaya Veppudu

I love brinjal in every form whether it is purple or, green ones but something which I am very crazy about is the long ones. Whenever I go to the market I make sure to pick all types of brinjals.The recipe is quite simple, but it gives a remarkable taste, which I simply adore the flavor when brinjal, onion, chillies and oil combined together. This dish will almost melt in our mouth. And especially this dish when made my mom has mouth watering taste, mine is not as tasty hers but it a must try too…

Brinjal-sliced length wise
Onion chopped -1
Ginger garlic paste -1 tsp
Green chilies -4 or 5
Turmeric Powder – 1/4 tsp
Chily powder -1/2 tsp (according to your taste)
Coriander powder 1tsp
Curry Leaves -a few
Coriander (cilantro)-2 stems
Salt – to taste
Jeera 1tsp
Rai or mustard seeds 1 tsp
Oil – as needed

• Heat a thick bottomed pan, kadai or wok with a tight fitting lid.
• Drop the oil and add mustard seeds and cumin seeds and allow them to splutter
• Once the spluttering stops add the green chilies and onions and cook till they are translucent
• Now add the ginger garlic’ paste and fry till the raw smell evaporates
• Now add in curry leaves and turmeric powder and sauté for few minutes
• Now gently place the drained brinjal slices and let them fry for few minutes and then later turn them over and keep doing this occasionally till they get fried and cooked
• Once the skin turns darker and they get cooked add the red chilly powder, coriander powder and salt.
• Simmer them and cook few minutes
• Garnish with cilantro (coriander) leaves

Serve with hot rice or chapattis

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