Adraki Masoor aur palak Daal - Ginger, Red Lentil Spinach Soup ~ 10th January 2014 Potluck Party, Cyber Style

Jagruti's cooking odyssey
Thu, 16 Jan 2014 17:03:42 +0000
Made n Enjoyed Hello readers, I'm wrapped with blanket excitement, we are hosting our first Potluck Party in the new year. Past nine months without any failure, strength by strength and with full of excitement every member has been participating and thoroughly enjoying it. So this month is as usual everyone is bringing one dish of their choice and share with us all. If you want to share your recipe and enjoy full masti and fun, you're most welcome to join our party. Just shoot me an email or leave a comment below. I know most of my friends after the overindulgence of Christmas, they want to see the new year as an opportunity for self improvement and that includes healthy eating too. So keeping this in my mind I thought of Adraki Masoor Palak Daal ! What can I say about this daal, nothing but just brag about it. Masoor daal absolutely rich flavours, fibre and protein. It's versatile and cooks quickly. Particularly masoor daal works as saviour for women , who are at a higher risk of iron deficiency. In a nutshell masoor daal is good for your whole body, if you don't want to suffer from indigestion, diabetes, high cholesterol , allergies or high blood pressure incorporate masoor daal in your regular diet. To make more nutritious , I added palak which are also packed with countless health benefits including good source of iron and it blends well with masoor daal, so double dose of iron for you ladies :) also because of cold spell I incorporate good amount of ginger to get that extra kick and wonderful flavour ! Adraki, Masoor Palak daal is earthy, simply, creamy and tasty can be prepared with minimal ingredients in less than 20 minutes if you are using pressure cooker and tastes incredibly good. Make an effort to do this daal, you shall be rewarded with many happy souls and unbelievably amount of smiles and praises :) Serve with hot steamy rice, roti and plenty salad for dinner or enjoy it like a soup with good hearty crusty bread for lunch or light dinner. Greedy me I served both time :) You will need :- 1 cup red lentils 2 cup water ( if using pressure cooker ) otherwise 4 cup. 2 tbsp. ginger 2 cup fresh spinach leaves roughly chopped Salt to taste 1 cup finely chopped tomatoes 3/4 tsp. turmeric powder 2-3 tsp. oil 1 dry red chilli ( optional ) 1 tsp. cumin seeds Pinch of asafetida powder ( hing ) 2 tsp. cumin coriander powder 1 tsp. red chilli powder 2 tbsp. lemon juice ( vitamin C from lemon juice will help iron to be absorb in the body )Method :- Clean and wash the daal, place in the pressure cooker with ginger, salt and turmeric powder. ( to cook in a sauce pan see note below ) After 3 whistle , let the pressure cool down naturally. Open the lid and transfer daal into another pan, add chopped tomatoes and fresh spinach. Cook daal for 2-3 minutes, don't cook for long as spinach will loose it's nutritious value. In a small pan prepare vaghar ( tempering ) by heating oil, add cumin seeds dry chilli and hing when they crackle add chilli and cumin powder and immediately add into the prepared daal. Stir in lemon juice, serve hot. Enjoy ! Note :- To cook in a saucepan : Wash lentils and soak for 1 hour or longer. (Dal can be cooked without soaking if you don’t have time. Soaking will help reduce the time it takes to cook the dal.) Drain the dal. In a medium saucepan add washed lentils, 4 cups water, ginger, turmeric, and salt. Bring to boil, reduce heat and simmer for 15 to 20 minutes, until the lentils are completely soft. Add the chopped tomatoes and spinach. Bring to boil. Reduce heat and simmer for another 2-3 minutes. In a small pan prepare vaghar ( tempering ) by heating oil, add cumin seeds, dry chilli and hing when they crackle add chilli and cumin powder and immediately add into the prepared daal. Stir in lemon juice, serve hot. Enjoy ! Posted around this time Last Year - Mint baby Potatoes in Creamy Spinach Gravy Posted around this time two years back - Matar Dhokli Posted around this time three years back - Cabbage & Carrot Paratha Posted around this time four years back - Batata Poha Happy Cooking :) Sending it to Made with love Mondays
Share on Newzsocial

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000