Thursday, 8 January 2015

Daal Palak-Green Gram and Spinach Spicy Soup


This is a North Indian daal served either with rice or roti(flatbread) or can be had in a bowl as a soup on a cold wintery day sprinkling with some fresh chopped onion with a dash of chat masala.An exceptionally tasty one as it is a combination of pulses and vegetables.
Here is a simple and tasty recipe and the credit goes to my friend Ms.Richa Goyal.

Ingredients:
Green gram(Moong)               1/2cup
Tomato(m),chopped               1nos
Onion(m),Chopped                 1nos
Chopped Spinach(palak)

(preferably leaves

and only tender stems)           2.5cups(1 bunch normally available in markets)

Salt                                              to taste

For Seasoning:
Oil+Ghee(clarified butter)         1tsp each
Red chilli powder                          1tsp
Cumin(jeera)                                  1tsp
Asafoetida(hing)                          2pinches(the one i use is strong)
Coriander(dhania)powder      1/2tsp
Fennel(saunf)powder               1/4tsp
Turmeric(haldi)powder          1/2tsp

Method:
  • Wash the green gram and put in a pressure cooker along with chopped onion,chopped spinach and tomatoes with 2 cups of water.
  • Cook for 1 whistle then simmer the flame and cook for  for 5minutes.
  • Switch off.Let the pressure completely come down.
  • Transfer the contents into a soup pot and add salt to taste,bring to boil.
  • Whisk well with a wire whisk or a buttermilk churner.
  • In a small seasoning pan heat oil+ghee.
  • Add jeera ,when crackles add red chilli powder,switch off.
  • Add the remaining ingredients and mix with a spoon.
  • Pour over the cooking daal and boil some more.
  • Serve hot with rice or chapathis.
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