Baby Corn Butter Masala (Step by Step Pics) ~ Chapathi Sides

Son - "Amma, Do you have common sense?"
Amma - " Yes,my dear..Don't you think so?"
Son- Then spell it...
(He expected amma will say C-O- M-M-O- N  S-E-N-S-E   and so was hiding with a smile )
Amma(after thinking for a while) - I -T 
Son - Oh no !! Amma I asked COMMON SENSE spelling... though he knows the truth that amma was right !! :D

So goes today's generation and am quite happy to be surrounded with mine, they make me think a little wierd,out of box I feel. Atleast I don't feel left out to match their generation now but  may be a little later that may happen too..
Today's post is a simple and delicious masala- Baby Corn butter masala which doesn't need any explaination and the name says it all. This is a very tasty side dish that can be served with naan or chapathis. This is similar in preparing butter chicken or paneer butter masala. Baby corn takes much lesser time to cook and so gets ready faster too. The cut corn sauteed in butter imaparts a unique flavor and so does the ground masala with cashew paste, onion and tomatoes. It has a mild spicy, tangy and sweet flavors that makes it perfect to pair with naan. Do try it out !!

Preparation time ~ 20 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 4

Ingredients
baby corn 20
kasuri methi 2 tsp
salt to taste 
oil 2tbsp
butter 1tbsp
sugar a good pinch

for masala
onion 2 medium sized fine chopped
tomato 1 large
ginger-garlic paste /crushed 2 tsp
chilli powder 1 tsp
garam masala 1/2 tsp
coriander powder 1 tsp
turmeric powder 1/2 tsp
cashews 10-12

Method

• Wash the baby corns under running water and snap the base end,very lightly to remove the hard end. Then slice the baby corn in roundels or cut vertically. I cut it in vertical and then cut in two.
• Soak the cashews in warm water for half an hour.
• Heat 2 tbsp oil in a pan and add the ginger-garlic paste. Saute until raw smell disappears, add the onions and saute until the onions turn slightly caramelized or light brown.
• Then add the spice powders listed on low flame. Saute until the raw smell disappears.
• Slide in the tomatoes and cook till softened. Switch off flame and leave to cool.

• Transfer the contents in the mixer jar and add the cashews. Grind until smooth by adding little water.
• Heat the same pan and add the 1tbsp butter,the sliced baby corns. Add a dash of salt and saute for a minute until slightly toasted.
• To this,add the ground mix and a cup of water, add salt as per tastes. Simmer the masala on low flame for 5 minutes by covering with a lid else the masala splashes out( the cooking time of baby corn depends on how crunchy you want them to be,I love a slight crunch even after cooking but if you love it little more cooked then add 1/4 water and cook till done).

• The gravy slightly thickens by now and the baby corns gets cooked. Finally garnish the masala with kasuri methi.
• Leave covered for 2 minutes,mix and serve with chapathis / naan. Add in tablespoon of cream if you wish to make it more creamier( I haven't used that).

NOTES
* You can saute the corn in oil too but butter imparts a special flavor.
* Use kashmiri chilli powder for best results.


You may also like a few more butter masala dishes listed below-
* Butter Chicken
* Mushroom Butter Masala
* Paneer Lababdar
* Butter naan

Enjoy :)

Mathan Ela Thoran | Pumpkin Leaves Stir fry

There are many traditional and age old recipes which were made by our great mothers back in their times.These recipes were carried on to the next generations, few of them have extinct due to unavailability of resources like those plants have vanished( reasons due to improper care or due to extreme weather conditions). However, whenever you get to taste these flavors its just mesmerizing. Today's recipe is one such wonder stir fry. Mom introduced me to this stir fry and she makes frequently whenever there is a creeper growing up.All you need is fresh tender leaves of pumpkin plant. This is a very delicious stir fry with steaming hot boiled rice. The duo make a perfect combo and you need no extra curries with it. The quantity is very less as we make other green leafy veggies stir fry. Do try if you get hold of these leaves and enjoy making it at home !

Ingredients
 mathan ela / pumpkin leaves a small bunch
Shallots/ kunjulli 10 or Onion (savala )1 small
Mustard seed 1/2 tsp
turmeric powder 1/4 tsp
Curry leaves a sprig
Oil 2 tbsp
Ghee /neyyu 1 tsp
Salt to taste

to grind coarse (optional)
Coconut grated 1/2 cup
Garlic sliced 3
Green chillies 2 or 3

Method

• Snip the light green leaves(tender leaves) or towards the tip of the creeper.If you can pluck mathan / pumpkin flowers,can also add that in the thoran/stir fry.
• Wash under running water,drain water completely and leave for 10 mins. Chop the leaves and flowers small and keep aside.Add finely chopped shallots or onion.
• In a bender,add the listed ingredients to grind coarsely.Pulse twice and keep aside. OR you can just add cut green chillies, sliced garlic and grated coconut just like that,I have left it just like that.
• Heat a pan and add oil.When oil is hot,add mustard seeds to crackle.Add in curry leaves.
• Add the turmeric powder on low flame and then slide in the chopped leaves with shallots.
• Mix well and cover it up with a lid.Leave on low flame for 2 mins. After two mins, check the stir fry,mix again and now add the coarsely ground coconut mixture along with salt as required.
• Cover the lid and leave for another two mins. Add in the 1tsp ghee and mix well.
• Switch off flame,leave covered for 5 mins for ghee flavors to seep in. Serve warm with rice.

NOTES
* Snip only the tender leaves of the plant.Else it doesn't taste so good.
* You can either add turmeric powder along with coarsely grind list or as mentioned above.
* You can also add 1/4 tsp chilly powder instead of green chillies.In that case warm it up along with turmeric powder.
* Add salt only when the leaves are wilted slightly otherwise you may end up adding more salt.
* Adding ghee imparts a special flavor.

RELATED POSTS OF GREEN LEAFY STIR FRY-
* Green Onion Stir Fry (Ulli ela Thoran)
* Spinach-Jackfruit seed Stir fry (Cheera-chakkakuru Thoran)
* Celery Stir Fry (Thoran)
* Asparagus Egg Stir fry (Thoran)
* Methi Leaves Stir Fry( Uluva Ela Thoran)
* Beet Leaves stir Fry(Thoran)

Thappalam (Dappalam) | Andra Style Puli Kulambu(Step by Step Pics)

Thappalam(Dappalam) is an Andra style puli kulambu made similar to sambar but with slight variations.I had bookmarked this recipe soon after Veena had  posted this in her space.It was worth trying for a alternate curry with rice other than sambar though I tweaked lightly,Thanks Veena.All liked it at home and this is healthy curry with all vegetables.The only major difference I found in this recipe from sambar is the absence of toor dal(tuvara parippu) and rice flour mixed with water is added to get the required consistency.Thappalam is balanced with spice,sour and sweet flavors.Do try it out if you find this interesting and lemme know the feedback too.

Preparation time ~20 mins
Cooking time~25mins
Recipe source~ Great Secret of life
Serves 4-5 
Ingredients
mixed vegetables 3 cups
onion/savala 1 medium sized sliced(optional)
green chillies/pachamulaku 2 vertical slit
fenugreek seeds/ uluva 1/2 tsp
mustard seeds/ kadukku 3/4 tsp
cumin seeds /jeerakam 1/2 tsp
dry red chillies/vattal mulaku 2 broken
asafoetida/kayam podi  1/4 tsp
chilly powder/milagu podi 1.5tsp
coriander powder/malli podi 2tsp
turmeric powder/manjal podi 1/4tsp
tamarind paste 3tbsp or lemon size tamarind
jaggery /sharkara 1tsp
rice flour/ari podi 2-3 tsp
salt to taste
sesame oil/gingelly oil/nallenna 2tbsp

Method

• Mix the rice flour in 1/4 cup water and keep aside.Soak the tamarind in water for 20 mins and squeeze the pulp,keep aside(if you are using tamarind paste,leave out this step). 
• Heat a pan with oil in it.Splutter mustard seeds when hot followed by cumin seeds and dry red chillies..Add in the asafoetida,green chillies,onion and curry leaves.Saute slightly until onions turn translucent and then add in the vegetables with salt.Add a cup of water,close the lid and let it cook for 10 mins on medium flame.

• Add in the tamarind water,red chilly powder,turmeric powder,coriander powder.Mix well and cook for another 2-3 mins covered.
• Add the rice flour mixture and jaggery.Mix well and cook covered for another 5-6 mins until the kulambu becomes thick in consistency.Switch off flame and serve warm with steamed rice.

(In the platter- matta rice,thappalam,beans mezxhukuparetti,beetroot thoran and pappadam)

NOTES
* I used carrot,cluster beans,muringakka(drum stick),pumpkin,bottle gourd(lauki).
* Adding water and rice flour is as per your requirement of the consistency of the kulambu.
* I saw another video recipe where they use onions too and so added.Also,in that recipe they use cooked toor dal instead of rice flour for adding consistency.I skipped the dal part and added rice flour.You can use as per your choice.

Vellarikka Pulinkari | Dosakai(Cucumber) -Mango Curry

The traditional recipes have always inspired me more than any other dishes especially those that can be served with steamed rice(choodu choru).This is one such delicious authentic recipe from Kerala that goes well with rice.The raw mango slices add tanginess to the curry along with spice flavors.The flavors of this curry perfectly syncs with my web page name 'erivum puliyum'(spice and sour),hi hi..Thanks Dyuthi for the recipe,am glad I tried it and all loved it.The coconut paste adds consistency to the gravy and the cucumber pieces adds substance.The tanginess can be replaced with puli(tamarind) paste if you have no raw mangoes.Do try this curry in this Onam season,am sure your family will love it !!

Preparation time~20 minutes
Cooking time~25 minutes
Recipe source~ Melange
Serves~4
Ingredients
vellarikka/dosakai /cucumber 1 small or half of a large or 2 cups chopped
green chillies vertical slit 2
hot chilly powder
kashmiri chilly powder 1tsp
hot chilli powder 1tsp
turmeric powder
raw mango 1 cup slices /quarter of a large raw mango
water 2 cups

to grind
grated coconut 1 cup
cumin seeds 1/2 tsp
shallots 2-3
turmeric powder a pinch
chilly powder 1/4tsp
water 1/2 cup-3/4 cup

to temper 
dry red chillies 2
curry leaves a sprig/thandu
fenugreek seeds 1/4tsp
mustard seeds 3/4 tsp
*coconut oil 1tbsp

Method

• In a pot/pan,combine the cucumber pieces,turmeric powder,chilli powders,salt and water(2 cups).Bring this to a boil and simmer on medium flame for 8-10 minutes until the vellarikka(cucumber) gets 3/4th cooked.Add in the raw mango slices and mix well,add salt if required.Cook until the mango pieces are tender(about 5 minutes).

• In the meantime,grind the coconut with shallots,cumin seeds,turmeric powder to a smooth paste.Add this paste to the cooked cucumber-mango mix.Add half cup water to adjust the consistency.Simmer the flame and cook for 2-3 minutes until its gets well blended.Then,switch off flame.
• In another pan,heat oil and when its hot,splutter mustard seeds,fenugreek seeds.Add in dry red chillies,curry leaves.Pour this over the curry.
• Serve warm with steamed rice !!

NOTES
*Tempering with coconut oil adds the authentic flavors but you can always use other vegetable oil or neutral oil.
* I have used  a mix of kashmiri chilli powder and hot chilli powder.But you can always use kashmiri chilli powder alone.
*You can even use ash gourd or raw papaya to make this curry.I have tried using that.
* You can add 2tsp of tamarind paste instead of raw mango slices too.

Chettinadu Mushroom Masala (Step by Step Pics)

Chettinadu flavors are full of spices and they taste really delicious.I have already tried a few chettinad flavors(listed at the end) and we loved them all.This is another interesting recipe from chettinadu with mushrooms.This recipe is very quick to make if you have the ground chettinadu masala ready at hand.I had bookmarked this recipe sometime back but don't have the link of the source with me.The ingredients list may look long but the procedure is real simple and easy to prepare.The gravy is thick and well coats with the mushroom pieces.This serves as a healthy side dish with chapathis or steamed rice.Do try and enjoy !!

Preparation time~ 30 minutes
Cooking time~ 10-15 minutes
Serves ~4
Ingredients
button mushrooms 10-12
green chilly 1 vertical slit
onion 1 small medium sized,finely chopped
shallots 5-6 sliced
ginger garlic paste 1tsp
tomato 1 big chopped
turmeric powder 1/2 tsp 
curry leaves a sprig/thandu
coriander leaves/cilantro 2tbsp 
salt to taste
oil 2tbsp 

to grind
dry coconut 4tsp
dry red chillies 3
coriander seeds 1.5 tbsp
cloves 3
fennel seeds 1/2 tsp
cumin seeds 1 tsp
peppercorns 1tsp
cardamom 2
mace 1 very small piece
cinnamon 1/2" piece
star anise 1 small petal
nutmeg powder a pinch
poppy seeds 1tsp
split dalia/pottukadala  1tsp

Method

• Heat a pan and warm up the spices listed under 'to grind' except dry coconut and nutmeg on  low flame.Switch off flame and add the dry coconut and nutmeg.Let it cool and then grind in a blender to fine powder without adding any water or very little water to make smooth paste(I didn't add any water and finely powdered).

• Wash the mushrooms quickly and wipe them dry with a paper towel.If the skin looks soiled and gently peel off the skin starting from the base and then cut them in thick slices.Keep aside.
• Heat a pan and add oil.When oil is hot,add the onions,shallots,green chilly and curry leaves.When the onion turns translucent and slightly browned,add the ginger-garlic paste.Saute until raw smell disappears,now add in the tomatoes.Cook the tomatoes until it turns mushy and comes together.

• Then,add the ground masala,turmeric powder and toss.Slide in the mushroom too.Combine well.Add a cup of water,adjust salt and cook covered for 5 mins.Then,check the consistency and add water if required.Simmer two more minutes and switch off flame.Garnish with coriander leaves/cilantro.
• Serve warm with chapathis/phulkas.

NOTES
* You can use freshly grated coconut too.In that case add with the spices and warm it up.
* You can use cashews instead of dalia/pottukadala for a richer taste.Also skip adding dalia,if you don't like the gravy really thick as poppy seeds to the consistency.
* This yields a moderately spicy curry.Increase/decrease spices as per tolerance and personal preference.
* Try to use all the spices listed so that you get the real flavors of chettinadu masala.
* You can use the same chettinad masala to cook other vegetables other than mushrooms.

A few more chettinad flavors that you may be interested from this space-
* Chettinadu Fish Fry
* Chettinadu Egg Paniyaram
* Pepper Chicken Chettinadu
* Chettinadu Prawns Curry

Enjoy with chapathis/naan/ steamed rice !!

Soya Mappas | Meal Maker Curry

Summer is going busy these days with kids at home and so I hardly get time to blog.Cooking is going on full spree.However,I make sure that I don't lose the enthusiasm as it becomes difficult to get back once I stop.Frankly speaking,there are only very few soya recipes that tickled the taste buds of my family and which they consider can replace meat in tastes.One among them was the soya fry recipe,veg kheema made with soya granules and soya cutlets.This recipe was a trial sometime back and was an instant hit.I love to call this curry as 'soya mappas' as the procedure is the same as we make chicken mappas or beef mappas.Now,this had taken over all soya recipes and tastes delicious especially with paalappam, vellayappam(kallappam) and even chapathis.This is a good option for all vegetarian and also to christian community esp during the lent period.This was abandoned in my drafts for over months now and was hibernating.Recently when other blogger friends posted soya recipes that's when I remembered this recipe.And here is how it looked and how I made.Do try this,am sure all would love this !!

Preparation time~ 10 minutes
Cooking time~ 25 minutes
Recipe source~ own
Serves ~4
Ingredients
soya chunks 1 cup,uncooked
onion 1 sliced
ginger-garlic paste 1tbsp
tomato 1-2 chopped
green chilli 2 vertical slit
curry leaves a sprig

whole garam masala 1" cinnamon,2 cloves,2 cardamom,bay leaf 1
chilly powder 1/2 tsp
kashmiri chilli powder 1/4 tsp
coriander powder 2tsp
garam masala 1/2 tsp
crushed pepper 1/2 tsp
thin coconut milk (2nd milk/randampaal) 1 1/4 cup
thick coconut milk (1st milk/thanpaal) 1/2 cup
oil 2 tbsp

to temper
shallots 2 sliced
curry leaves a sprig
coconut oil 2tsp

Method

• Wash the soya and add to a pan with enough water and bring to a boil.Cook until the soya chunks softens.Drain the hot water and add cold water.Rinse the soya 3-4 times to remove the smell and taste.Squeeze out the excess water and keep aside.
  
• Heat oil in a pressure cooker and add the ginger-garlic paste.Saute until raw smell disappears.Now,add in the whole garam masala and then slide in the sliced onions.Add curry leaves and green chillies too.Saute until slightly brown on medium flame(Add a pinch of salt to fasten the process).

• Add the spice powders on low flame and saute until raw smell disappears.Add in the tomatoes and mix well.Now,add in the cooked soya and toss well.
• Add in the randaampaal(2nd milk) or thin coconut milk,add salt and mix well.Close the cooker with weight and cook for 3 whistles on med high flame.
• Wait till the pressure is released.Open the cooker,and switch on the flame.Check the consistency and salt.Adjust salt if required.Add 1st milk(onaampaal) accordingly.I added 1/2 cup of thick coconut milk on low flame.
• Wait until one or two bubble appears at the edges and then switch off flame.Keep it covered.
• Heat oil(preferably coconut oil) in another pan and sliced shallots,curry leaves.Fry the shallots until pinkish brown.Switch off flame and pour over the curry.
• Serve warm after 20 minutes.

NOTES
* Freshly squeezed coconut  milk adds a unique flavor to this curry and so I have used that.I used half cup grated coconut.But you can always use canned milk.
* If you don't use coconut milk then,add whole milk 1/2 cup at the end like we add first coconut milk(thick).The curry will taste good.
* You can add a cubed carrot or cubed potato along with soya to the pressure cooker to make it more rich.

RELATED POSTS

* Soya Cutlets

* Spicy Soya Stir fry

* Soya Kheema

* Kappa Soya Cutlets

* Soya Manchurian

* Soya-Black eyed peas Stir Fry

* Soya Kofta Curry

Churakka Parippu Curry | Lauki-Split Moong Dal | Bottle gourd-Lentil Curry

Churakka(Bottle guard) or popularly known as 'lauki' in North India,is a  healthy veggie.It has low fat and cholesterol and helps in reducing weight.It also reduces inflammation of liver,promotes cooling and has a total of 96 % of water content.It also aids in digestion and so treats constipation.There are many Indians who drink lauki juice but so far I couldn't give that a try.I frequently end up using this veggie in mixed veg curry,or sambar or add to this parippu(dal) curry.This parippu curry is a typical Kerala style curry that uses fresh coconut paste and kerala style tadka that adds immense flavor to the curry.I frequently make this curry at home with steamed rice and is delicious.Try this out!!

For more kerala ozhichu(veg) curries,click this link.

Preparation time ~15 minutes
Cooking time~30 minutes
Serves ~4
Recipe source~mom

Ingredients
churakka/lauki 1.5 cups
split moong dal 1/2 cup
turmeric powder 1/2 tsp
chilli powder 1/2 tsp
salt to taste

to grind 
coconut 1/3 cup grated
cumin seeds 1/3 tsp
shallots 1
green chillies 2
garlic clove 1large

to temper
shallots 2 sliced
dry red chillies 2
curry leaves a few sprig
mustard seeds 1 tsp
oil(coconut oil preferably) 2tsp

Methods

• Wash and peel the skin of the churakka (lauki),deseed if any mature seeds else cut in cubes and keep aside.
• Dry roast the split moong dal in a cooker until slightly browned  and fragrant on low flame(takes about 3-4 minutes).Switch off flame and wash the dal under running water and add to the same cooker.Add the lauki(churakka) pieces to the cooker.And add double the water amount (2 parts of water to 1 part of dal),turmeric powder,salt and bring to a boil.Close the pressure cooker with weights and cook on high flame for 3 whistles(If you are skeptical about the dal cooking then soak overnight or cook as per your own preference).I generally do this method and works out fine(see in pics).

(A few steps in the making)

• In the meantime,grind the coconut with cumin seeds,green chillies,shallots and a garlic clove to a smooth paste.
• Once the pressure is released from cooker and is open,add the ground paste,chilly powder and adjust salt.
• Bring this to a slow boil and simmer for two minutes.Switch off flame.
• In another pan,heat oil(preferably coconut oil) and splutter mustard seeds.Add in dry red chillies and curry leaves,fry.Then add in the sliced shallots,saute until pinkish brown.Pour this over the curry and serve warm with steamed rice.

NOTES
*You can omit the green chillies in the ground paste and use chilly powder alone.In that case,increase the amount of chilly powder.I have used hot chilli powder here.
* Ideally,kanthari mulakku(bird's eye chilly) is used in this recipe to grind with coconut,that adds a unique flavor.
* You can use vellarikka or snake gourd or ash gourd to make this curry instead of lauki(churakka).
* You can even use toor dal(tuvara parippu) to make this curry too but I don't like that dal much and use only for sambar.My MIL makes with toor dal and in that case you don't have to roast the dal.

Creamy Summer Squash-Carrot(Roasted) Soup | Vegan(No Cream)Soup

Summer squash-Carrot soup is a rich and creamy soup but without cream in it.This soup is made by roasting the veggies in oven and then blending this to a puree.Soups are our family favorite especially in rainy days.Spring was pretty cold this year compared to last year and that's the time I made this soup and hibernated over the drafts.Now,when the rains started again and when one of my blogger friend posted a similar recipe which reminded me of this soup.My elder son loved the son though younger had it too but didn't demand a second serving.He didn't favor that much as he likes clear soup than the creamy ones.In this soup,I used cashew paste instead of cream and that definitely added to the creaminess of the soup and was definitely rich.This is the first time I used cashew paste in a soup and I think its good for a change instead of cream especially for vegans.The original recipe was with golden zucchini and summer squash which I replaced with carrots and summer squash.Carrots gave a nice color and sweetness to the soup.Try this and enjoy with your loved ones !!

 Preparation time~10 mins
Cooking time~1 hour 15 minutes
Serves ~ 4 adults
Recipe source~hummusapien
Ingredients
yellow squash 2
carrots 2
cashews 1/4 cup (around 18-20)
vegetable broth 4 cups
garlic 1 clove
oil 2 tbsp + 1tsp
salt to taste
pepper powder to taste
for garnish
dry mint leaves 1tsp

Method

• Soak the cashews in warm water for an hour.Grind this by adding little water to a smooth paste.
• Wash and cut the yellow squash in roundels.Peel and wash the carrots,cut in rounds.Mix both with 2tbsp of oil and lightly salt.Spread on a baking tray.Pre heat oven to 400 degrees F and bake in oven for 45 minutes until its slightly roasted flipping half way through.

(A few steps of making)

• Heat a pan and add the 1 tsp of oil.Add the grated or finely chopped garlic.Saute until fragrant.Add in the roasted veggies and vegetable broth.Bring to a boil and cook for 20-30 minutes.
• Add the cashew paste on slow heat and switch off flame.Let it cool,blend the veggies in the bowl or if using a mixer then strain the veggies and add to the blender to make a smooth paste.
• Add to the strained vegetable broth.Bring this again to a boil and let it thicken for 5 mins.Switch off flame,add salt and pepper to taste.
• Serve hot with a garnish of dry mint leaves,enjoy !!

NOTES
* You can blend the carrot-summer squash mixture with vegetable broth without the cashew paste to a smooth puree and then finally add cashew paste when boiling again.
*You can reduce the cashew paste as the soup was very thick if you like it slightly thinner.
* You can even add cream instead of cashew paste.In that case,add after adding the pureed carrots-summer squash mixture just before serving so that it doesn't get curdled.
* You can make this soup with summer squash or carrots alone too.
* Adding dry mint leaves is strictly opotional,I somehow love that flavor and so used.

You may also be interested to check out a few more soup recipes,till we meet next with another recipe-
* Cream of Mushroom Soup
* Egg Drop Soup
* Chicken Corn Soup
* Cream of Celery Soup
* Tomato Soup
* Chicken Noodle Soup

Palak Cheera Parippu Curry | Spinach Dal

Spinach Dal (Palak cheera Parippu curry) is a simple yet healthy curry that can be served with chapathis or rice.The spinach leaves add iron and dal is rich in protein and they both a great combo.I frequently make this curry as we love this combo.Kids love to squeeze a quarter piece of lime and then enjoy.This can be made without many efforts.The leaves should be cleaned well to remove dirt and the leaves should be checked well for any worms too.Always wash the leaves before chopping.You can even add the spinach leaves with the dal and cook.But I prefer to do the below method as that helps to retain the leaves in shape than previous mentioned.You can use whichever is comfortable and try !!

Preparation time ~20 minutes
Cooking time ~ 30 minutes
Serves~5
Ingredients
tuvar dal (sambar parippu) 1/4 cup

split moong dal 1/4 cup

turmeric powder 1/2 tsp

salt 1/2 tsp

palak/cheera half of a bunch or 1.5-2 cups chopped
onion 1 small chopped fine
tomato 1 finely chopped or purée 1/2 cup
ginger chopped 2 tsp
garlic chopped 2 tsp
hot chilly powder 1/2 tsp

cumin seeds 1/2 tsp\

garam masala 1/2 tsp

salt to taste
oil 2 tbsp

for tempering
red dry chillies 2 broken
curry leaves, 2 sprigs

Kashmiri chilli powder 1/2 tsp

asafoetida (hing) a good pinch  

ghee 1 tbsp

Watch on YouTube -

Method

• Wash the spinach leaves under running water until clear.Chop the leaves in small and keep aside.
• In a cooker, add the washed tuvar dal and split moong dal.Add double the amount of water, turmeric powder and light salt.Pressure-cook the dal for 3–4 whistles and wait till pressure releases.
• Now, heat another pan and add oil.When oil is hot, add cumin seeds, wait to sizzle.Then, add in chopped ginger and garlic, sauté until the raw smell disappears and lightly crisp.Finally, add in chopped onions and curry leaves.Sauté until translucent.
• Add in the hot chilly powder.Sauté until the raw smell disappears on low flame without burning.Now, add in the chopped spinach leaves and tomato.Sauté until the spinach leaves are wilted.Cook covered for 5 minutes.
• Then, add the cooked dal and let the mixture come to a boil.Add 1 cup water and adjust salt as required.
• Cook covered for around 7–10 mins on medium flame until the dal cooks, mashes and gets blended with the cooked spinach.(Give a stir in between so that the dal doesn't get burnt at the bottom and leave the flame on low medium).
• Heat a pan for tempering. Add ghee and ad in broken red chillies, followed by curry leaves and Kashmiri chilli powder. Switch off flame and add a pinch of hing (kayam podi). Pour the tempering over the cooked dal and leave covered for 5 minutes. Mix and serve.
• Switch off flame and serve warm.Squeeze half of a lime when serving if you love it tangy or just like that.

                                  

NOTES
* If you wish to make the gravy thicker and flavourful, you can grind grated coconut(1/2 cup) with cumin seeds(1/2 tsp) and a garlic clove to a smooth paste.Add this to the dal mixture on low flame, simmer for two minutes and then serve.I haven't added ground coconut paste, as we love it this way.

* Add 1/2 tsp mustard seeds too in the tempering if needed.

* Add chopped coriander leaves too if you like that.

* You can use one da and prepare too, in that case use 1/2 cup of a dal for this measure.

* You can add the spinach leaves and dal together to the pressure cooker, I prefer cooking separately as this tastes better.