Palak Tuvar Dal/Spinach with split pigeon pea

This is a mildly spiced dish which contains no onion or garlic.

Recipe Courtesy:Tarla Dalal

Ingredients:


Spinach - 2 cups washed thoroughly and chopped

Boiled toor dal - 1/2 cup

Ginger - 2 tsp grated

Turmeric - 1/4 tsp

Green chillies - 2 chopped

Dry red chillies - 2 broken

Bay leaf - 2

Cloves - 3

Cumin seeds - 1tsp

Asafoetida - a pinch

Salt to taste

Oil  - 1 tsp

Procedure:


Pressure cook spinach in 3 cups of water along with toor dal,ginger,green chillies,turmeric,and required amount of salt for 3 whistles.

In a pan heat the oil.When hot,add cumin seeds.When it splutters,add bay leaf,cloves,broken red chillies and asafoetida.

Add the tempering to the spinach/dal mixture and simmer for 5 minutes.

Serve with plain rice or roti.

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Peerkangai Masiyal/Ridgegourd Masiyal

This is a recipe of Menurani Chellam who is very popular in Tamil cuisine.
I like the way she explains in detail all the recipes.She is an expert even  in International cooking.She hosts the show called Arusuvai Neram.This was featured in an episode.

Ingredients:


Ridge gourd - 4

Boiled toor dal - 1 cup

Green chillies - 4

Ginger - 2 tsp grated

Lemon - 1

Mustard seeds - 1 tsp

Sal to taste

Oil - 1 tbsp

Method:


Wash,peel and cut the ridge gourd into 1 inch pieces.Cook them in a pan filled with water to which little bit of salt and turmeric powder is added.

In a pan,mix the cooked toor dal and ridge gourd,required amount of salt and 1/2 cup of water.Allow it to boil for 3 minutes.

In another pan heat the oil.Add mustard seeds.When it splutters,add the green chillies and ginger.Transfer them to the ridge gourd.Extract the juice of a lemon and mix with the masiyal.

Serve with rice.

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