Simple recipes with a winter touch
Dal bara maal
PRAVASISAMWAD.COM
A combination of three dals and a bunch or two of spinach takes this simple preparation to a new height
INGREDIENTS:
Dal bara maal
Half cup tuvar dal
Half cup chana dal
Half cup masor dal – pink variety with husk
2 cups of spinach washed and cut into small pieces
1 tsp of chopped garlic
3-4 green chillies
1 tsp of turmeric powder
1 tomato cut into small pieces
For the tempering;
2 tbsps of ghee
2 tsps of chopped garlic
1 tsp or more of red chillie powder
salt
Soak all the dals for 1 hour. Drain out all the water and place in the cooker with the turmeric powder, green chillies, 4 cups water and salt to taste. Pressure cook till the dals are cooked and mushy. Cool to room temperature before opening the cooker. Blend the dals with a wooden spoon and keep aside. In another pan heat the ghee and add the remaining ingredients – namely, chopped spinach, garlic, chopped tomatoes. Fry over low heat till the spinach is wilted adding salt to taste. Now put the pressure cooker back on the stove, adding one cup of water or more depending on the consistency you want. Cook on low fire adding the prepared spinach and tomato mixture. Stir gently and bring to a boil. Put off the heat and place in a serving dish and garnish with the tempering.
For the tempering heat the ghee and add the chopped garlic and red chillie powder and ‘burn’ for 30 seconds. Pour this tempering over the prepared dal and serve hot with plain rotis.
Picador chillies delite
Big sized chillies (picador chillies) with a difference
Winter time is fun because you have a lot of greens to cook with. Picador chillies are used for making pakoras or pickles. Try this recipe with tomatoes and other winter greens
INGREDIENTS:
200 gms of big sized (picador chillies) green chillies
1 cup of chopped spring onions – only green portion
1 sliced onion
4-5 cloves of finely chopped garlic
2 tomatoes finely chopped
1 tsp of cumin seeds
2 tbsps of ghee
Salt
2 tsps of curry powder
Pinch of amchur powder
1 cup of shredded cooked boneless chicken – grilled or roasted shreds
De-seed the picador chillies leaving the stem. Cut each of the chillies into halves. Heat the ghee and fry the onions till tranclucent. Mix in the garlic and the tomatoes. Stir fry for 2 minutes. Add the picador chillies and the spring onions and continue to fry, adding salt and curry powder. Cook for another 2 minutes and your dish is ready. Add the warm chicken pieces and serve with noodles, pasta, or even steamed rice.
Variation: You can substitute the chicken shreds with cooked shrimps or even fried paneer pieces for a vegetarian option.
