This is a simple dhall recipe I learned from my MIL. I went to Chennai on Friday night and came back on sunday morning. She made this dhall for saturday lunch along with regular sambar-rasam samayal. It was so good and if we plan to make this, there is no need for us to make sambar at all. For lazy people like me, it serves the purpose of a full meal. I am sending this recipe to Healing food - Spinach guest hosted by
Divya, event by
Siri.
Ingredients:-
- Spinach ( any kind, I used Palak) - 2 cups
- Potato - 1 (if its big)
- Moong dhall - 1 cup
- Turmeric powder - 1/2 tsp
- Salt to taste
To grind:-
- Coriander seeds - 1tsp
- Channa dhall - 1/2 tsp
- Urad dhall - 1/2 tsp
- Red chillies - 1 or 2 (acc to taste)
- Coconut - 2 tsp
For Seasoning:-
- Oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Asafoetida - a pinch
- Coriander leaves - 1 tsp
Pressure cook moong dhall & potato separately with required amount of turmeric powder and keep it aside. Cut the potato when it is cooked, into cubes and keep it aside. Drain the excess water from dhall and keep it aside. In a pan, cook the spinach leaves adding required amount of turmeric powder and salt. In the mean time, dry roast the items given above to grind and grind it into a paste. When the spinach is 3/4th done, add the grounded paste along with cooked potato and let it boil adding required amount of water, for 3 to 5 minutes. Turn off the stove when a nice aroma comes. Transfer it to another container. Now add the cooked moong dhall to it and mix it. Dhall should be added after taking out the spinach from the stove. Otherwise it will become mushy. Now preheat oil in a pan, splutter mustard seeds and add asafoetida powder and fry it.. Pour it on top of the dhall. Garnish it with coriander leaves.
This Spinach Dhall goes to
CMT-Dhall/Kadhi/Sambar/Rasam event hosting by Priya, event by
Jagruti
I finally got time to write a post in my blog:) Its been a long time since I opened my blogger account. I feel so guilty whenever I visit buddy bloggers blog and read recipes. I have three more recipes which needs to be completed and published. Hopefully I will do it this month atleast. This idly upma is a recipe I learned from one of our family friend, when I was staying with my in-laws, last month. We went to Kanchipuram last month (before coming to Delhi of course). Our family friend was staying with us couple of days that time. Since my girls were also with us during our trip, my MIL said, its better to make some idllies and thayir saadam with us, in order to avoid eating outside as the kids get sick if we eat outside a lot. We made idly and thayir saadam for our trip and my girls had just the thachi mammu and not idly. Well my MIL will not eat leftover stuff next day, so it was me and Padma akka who had to finish those idllies. For me eating hot and steamy idly itself is a punishment. So now eating a dry and cold idly for breakfast (our servant maid said she also will not take leftover food especially idly) is really a big punishment for me. Padma akka gave me the idea of making Idly upma to make it more glamourous and she also offered that she will make one. So she started scrambling the idllies and asked me to cut the onions and also taught me how to make this upma. Here goes the recipe.
