Ingredients:
Toor Dal/Yellow Pigeon Peas/Red Gram/Kandi Pappu - 1 cupPalak/Spinach - 2 bunches or 200 Grms
Onion - 1
Green Chillies -2
Salt - to taste
Turmeric Powder - 1 tsp
Asafoetida - a pinch
For Tempering:
Oil -1 tbsp
Mustard Seeds - 1tsp
Cumin Seeds - 1 tsp
Red Chillies - 2
Curry Leaves - 5 to 7
Procedure:
Pressure cook toor dal/yellow pigeon peas for three whistles. Mash it with a laddle.Chop palak/spinach and onions. Wash palak/spinach thoroughly.
Split green chillies.
Heat oil in a thick bottomed pan.
Add all the ingredients under 'For Tempering' heading.
Once they start spluttering add onions and green chillies.
Fry them till the onions turn translucent. Add spinach/palak to it.
Fry this also for a while. Add salt and turmeric powder. Add asafoetida and little water. Allow this to boil till the spinach cooks.
Add boiled toor dal/yellow pigeon peas. Allow this to boil for 2 minutes.
Serve it with roti or rice along with raw onions.
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