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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Lemon dal or Khatti Dal or Nimmakaya Pappu Recipe

Dal is such a must for in every part of my meal. Dal along with rice and veggies are always my first course. And since we have dal almost everyday , I always plan to make a variation in the recipe. Lemon dal is one such variation.
The lemon lends a tangy taste and the tomatoes and chillies with the spices give a nice aroma and enhances the floavour along with the taste





Preparation: 15-20 mts
Serves 4-5 persons
Cuisine: Andhra
.
Ingredients:
1 cup yellow moong dal/pesara pappu
big pinch turmeric pwd
juice of a small lemon
salt to taste
3 cups water

For seasoning/popu/tadka:

1-2tsp of oil
1/2tsp of mustard seeds
2-3 green chillies, slit lengthwise
1 tsp cumin seeds
1 red chily
curry leaves

1.Wash the dal, with several changes of water. Drain.
2.In a pressure cooker, add the dal and 2 cups of water and the turmeric.
3.Close the lid and cook for rwo whistles of the pressure cooker
4.Then remove the pressure and cook on stove top by adding tomatoes , cook till the dal is semi soft., add a cup of water and salt. You can add more water if you want a watery consistency. Cook on slow to medium flame for 4-5 mts. Turn off heat. And allow it to cool
5.Add lemon juice and combine. Keep aside.
6.Heat oil in a pan, add mustards seeds and as they splutter, add cumin seeds, green chillis, red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
7. Add this to the dal and combine. Serve with white rice or rotis.
Note: Always lemon juice should be added once the mixture is little cold. If the lemon juice is added when it is too hot, dal can become bitter.

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