Mung daal Palak (Mung bean with spinach) Curry

Mung daal is considered Nirdosh (निर्दोष) in Ayurveda means it as no harmful property and very healthy for body and soul. Mung beans can be used as a whole, split or after removing skin.  It is used as an ingredient in both savory and sweet dishes.

Here we will prepare Mung daal Palak curry

Ingredients required

Mung daal split yellow ½ cup

Spinach fresh 1 small bunch

Onion 1 small

Green chili 2 no

Garlic cloves 3 no

Tomato 1 small (optional)

Lemon juice 1 tea spoon

Turmeric powder, coriander powder, cumin seed mustard seeds each ¼ tea spoon

Asafoetida a pinch

Cooking oil 1 table spoon

Salt according to taste.

Method

Wash mung daal thoroughly and sock in water.

Wash spinach, chili and tomato. Chop spinach, onion, tomato and chili saperately. Crush garlic cloves.

Heat oil in pressure cooker add cumin, mustard seed and asafoetida stir well to avoid burn, now add chopped onion and chili and crushed garlic, cook till onion becomes brown and then add chopped tomato, turmeric and coriander powder and salt. Stir well.

Add socked mung daal and chopped spinach add about one and half cup water to cook. close the lid of cooker and allow it to cook on medium flame for about 15-20 min.

Garnish with fresh coriander leaves, add lemon juice and serve with rice or chapati.

 

 

Besan ke Gatte (Gram flour dumplings in yogurt gravy)

It is a Rajasthani dish, as in Rajasthan green vegetables are not available round year so there is a tradition of curries made of gram flour or dried vegetables.

Ingredients required

Gram flour 1 cup
Yogurt 1 cup
Cooking oil 2 table spoon
Tomato 1 medium
Onion 1 small
Green chili 2 piece
Ginger ½ inch piece
Garlic 2-3 cloves
Cumin seeds ½ tea spoon
Mustard seeds ½ tea spoon
Coriander powder ½ tea spoon
Turmeric powder ½ tea spoon
Garam masala powder ½ tea spoon
Asafoetida a pinch
Green coriander for garnishing

Method

Make dough of gram flour using yogurt (do not use water), add about ½ table spoon oil, salt, red chili powder and little turmeric powder in the dough kneading. Now keep aside for 15 min and then make about 1cm thick and 3 inches long roll.

Boil enough water in pan so that all roll can be cooked in that. When water boils add roll one by one and after 1 min reduce the flame and simmer till rolls cooked. (To check either roles cooked insert knife in it if dough do not stick on knife it’s done.) Take out all roles and cut into ½ inches pieces and keep aside (its dumplings).

Cut tomatoes, ginger, garlic, green chili, onion and make paste.

Heat oil in heavy bottom pan; add cumin, mustard seeds, and asafoetida. Now add past and stir well and add turmeric coriander powder garam masala powder and salt. When it cooked add reaming beaten yoghurt and stir continuously.

Now add all gram flour dumplings and allow it to boil for 10 minutes on low flame.

Garnish with coriander leaves.

Serve hot with rice or chapati.

 

Oatmeal : A Quick and Healthy Breakfast

Oats is not much popular in Indian dishes, but it has cholesterol lowering properties. It is very good for weight conscious people.

Oats can be used to prepare variety of dishes but eating oats in the morning as a breakfast makes you energetic all the day because of its low glycemic index Property it doesn’t shoot up glucose level in the blood.

Oats are also rich in omega-3 fatty acids, folate, and potassium.

 

 

Ingredients required

Oats ½ cup

Milk (low fat) 1 cup

Almonds 6 pieces

Resins 1 table spoon

Water to adjust consistency

 

Method

Take oats in a heavy bottom pan.

Add milk, crushed almonds and resins.

Heat and stir continuously otherwise it can stick in the pan.
Cook for about 10 minutes on low flam.

If required add water to adjust consistency and cook for more 5 minutes.

For flavor you can add cardamom powder.