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.

 

Okra Kadhi (भिन्डी कढ़ी )

There are different types of kadhi  popular in different parts of india like Panjabi kadhi , Gujrati kadhi , Sindhi kadhi , Kadhi pakoda etc. Here is a recipi of different kadhi called Okra kadhi .

Ingradients required

Butter milk (sour) ½ liter

Okra 4-5 pices

Gram flour 2 tea spoon

Ghee/cooking oil  1 table spoon

Curry leaves (मीठा नीम) about 10 leaves

Garlic cloves 3 pieces

Ginger  ½ inch piece

Green chilli 2 pieces

Fenugreek seeds ½ tea spoon

Cummin seeds ¼ tea spoon
 

Mustard seeds ¼ tea spoon

Asafoetida a pinch

Salt according to taste

Coriander and onion for garnishing

Method

Add gram flour in butter milk and mix till it makes a uniform mixture.

Make ginger garlic paste. And cut okra and green chilli in small pieces.

Heat oil in heavy based pan and add cumin, mustard, asafoetida and fenugreek seeds. After it crackles add curry leaves,green chilli and ginger-garlic paste, stir well.

Add butter milk mixture okra pieces and salt to the pan and stir well.

Once it boils reduce the flame and simmer for at least half an hour, add water if it became thick. More you simmer more flavors it will develop.

Serve with steamed rice/chapatti and rosted Papad. Garnish with coriander and diced onion.