Spincah Dhal - Version II
A really soothing dish....Suits really well with chapathi
Dal (also spelled dahl or daal) or 'thuvaram paruppu' in Tamil or Pappu in Telugu is a preparation of pulses (dried lentils, peas orbeans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepalwhere Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
Spinach - 3 cups
Masoor Dhal - 1/4 cup cook to 5 whistles in pressure cooker with turmeric pd and hing
Tomato - 2
Oil -
Mustard seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Curry Leaf - 1 sprig
Turmeric Pd - 1 tsp
Green Chillies - 3 chopped
salt
Garam Masala - 1 tsp
Take a pan add oil ,then add mustard seeds ,then cumin seeds once they splutter add spinach ,green chillies and mix well with turmeric....then add tomato , salt and cooked dhal....if needed add a tsp of garam masala.....
About Dhal:
Dal (also spelled dahl or daal) or 'thuvaram paruppu' in Tamil or Pappu in Telugu is a preparation of pulses (dried lentils, peas orbeans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepalwhere Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
About Spinach:
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron,vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.
Polyglutamyl folate (vitamin B9 or folic acid) is a vital constituent of cells, and spinach is a good source of folic acid. Boiling spinach can more than halve the level of folate left in the spinach, but microwaving does not affect folate content.[8] Vitamin B9 was first isolated from spinach in 1941.[9]
Ingredients:
Spinach - 3 cups
Masoor Dhal - 1/4 cup cook to 5 whistles in pressure cooker with turmeric pd and hing
Tomato - 2
Oil -
Mustard seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Curry Leaf - 1 sprig
Turmeric Pd - 1 tsp
Green Chillies - 3 chopped
salt
Garam Masala - 1 tsp
Method:
Take a pan add oil ,then add mustard seeds ,then cumin seeds once they splutter add spinach ,green chillies and mix well with turmeric....then add tomato , salt and cooked dhal....if needed add a tsp of garam masala.....
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