Jun 16, 2005Comments Off
Jun 16, 20050
Pressure Cooking Time Chart for Vegetables
Pressure Cooking Time Chart for Vegetables
Pressure Cooker Fresh Or Frozen Vegetable Timing Charts
Jun 16, 20050
Paalakoora (Spinach) Pappu
Anil Krishna - Anil Krishna’s HomePage - Food
Palakoora Pappu
contributed by Kavita
In Hindi - Palak Dal. In English - Spinach Lentils
Ingredients:
Toor Dal - 1 cup
Chooped Spinach (fresh or frozen) - 1/4 to 1/2 cup (depending on how green you want the dal)
Mustard Seeds - 1 Tea Spoon
Ginger - 1/2 inch (finely chopped)
Garlic - (only if desired) 1 clove (finely chopped)
Green Chillies - 1 to 2 long (depending on your spice preference) and finely chopped
Curry Leaves - few (6 to 12)
Hing (Asafoetida) - a pinch
Tamarind - 1/4 Tea spoon (if using concentrated paste) else a 1 inch ball.
Turmeric - 1/2 Tea spoon
Salt - 1/2 to 2 Tea spoons (basically, according to taste)
Method:
Pressure cook spinach and dal till well done
In a pan, heat oil.
Once hot, add mustard seeds.
Once they start crackling add hing followed by ginger(and optionally garlic too).
Once well roasted add green chillies and curry leaves.
Meanwhile whisk the dal and spinach.
Once the green chillies are done, add the dal to the seasoning.
Add tamarind, turmeric and salt to this mixture and stir well while letting it boil for some time.
If the dal is very thick, add water while boiling or even before adding dal to the seasoning.
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