Mar 29, 2010

Spinach - Potato Dhall

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.

  1. Spinach ( any kind, I used Palak) -  2 cups
  2. Potato - 1 (if its big)
  3. Moong dhall - 1 cup
  4. Turmeric powder - 1/2 tsp
  5. Salt to taste
To grind:-
  1. Coriander seeds - 1tsp
  2. Channa dhall - 1/2 tsp
  3. Urad dhall -  1/2 tsp
  4. Red chillies - 1 or 2 (acc to taste)
  5. Coconut - 2 tsp
For Seasoning:-
  1. Oil -  1 tsp
  2. Mustard seeds - 1/2 tsp
  3. Asafoetida -  a pinch
  4. 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
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