Dal Palak – Indian Style Lentil Curry with Spinach

Ingredients:

½ c. Chana Dal (split chickpeas)
¼ c. Masoor dal (pink lentils)
2 c. Spinach (chopped, you can use frozen too)
1 Tomato (chopped)
1 Onion (chopped)
2-3 Green chilies (chopped)
2 tb. Coriander (chopped)
3 tb. Ginger (chopped)
1 tsp. Cumin seeds
¼ tsp. Asafoetida powder
¼ tsp. Turmeric powder
1 tsp. Kashmiri red chili powder
Oil
Salt

Recipe:

Begin with washing the lentils and pressure cook until done. Keep aside.

In a pan heat some oil and add cumin seeds, chilies, ginger and sauté for a minute or two.

Add onions and cook until slightly golden. Stir in the chopped tomatoes and continue cooking over medium heat.

Add all the spices and cook until oil begins to separate.

At this stage add the spinach and cook until it becomes soft and stops releasing water.

Once done, add the cooked lentils and mix well.

Adjust the thickness of the curry by adding water as per your liking.

Check for salt and simmer for 5-6 minutes on slow heat.

Garnish with coriander and serve along with some rice

 

 

 

 

Chicken Handi

The traditional recipe requires a clay cooking pot as it enhances the flavor. However, cooking the same in a regular pot works just fine too.

Ingredients:

500 Gr. Chicken (cut into medium pieces)
½ C. Cashew nuts (plain, unsalted)
1 Onion (finely chopped)
1 Tomato (finely chopped)
2 Fresh green chili’s (Slit)
½ in. Ginger (julienne)
2T. Ginger Garlic paste
¼ ^th C. Coriander leaves (chopped)
¼ ^th C. Mint leaves (chopped)
1C. Yogurt
1T. Chili powder
¼ ^th T. Turmeric powder
½ T. Garam masala powder
½ T. Coriander powder
4Tbs. Oil
2 cloves
½ in. Cinnamon stick
2 green cardamoms
Salt to taste

Recipe:

Start by soaking the cashew nuts in hot water for 15-20 minutes. Drain and grind them into a paste. Add yogurt and continue to grind. Set aside.

Heat oil in a cooking pot & add cinnamon, green cardamom, and cloves. Once fragrant, add chopped onions and cook till golden brown.

Add the ginger-garlic paste and continue cooking for 4-5 minutes.

Stir in the chopped tomatoes, julienne ginger and cook till the oil separates. Now add the chicken pieces, chopped coriander, mint leaves and sauté over medium heat.

Add the turmeric powder, red chili powder & coriander powder. You can adjust the salt at this stage.

Now add the ground cashew – yogurt paste, garam masala powder and slit green chilies. Give it a nice stir evenly coating the chicken.

Keep stirring while the gravy simmers, approximately for 5-6 minutes or till the oil starts to separate.

Once the chicken looks cooked, garnish with chopped coriander & julienne ginger.

Serve hot with roti’s, naan or parathas.