Thursday, 8 March 2012

MOONG DAL SPINACH EXTRAVAGANZA




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Ingredients


S.No
Ingredient
Quantity
1.
Moong Dal
150 gm
2.
Boiled Spinach
½ kilos
3.
Tomatoes
4-5
4.
Dhaniya
1 teaspoon
5.
Garam Masala
½  teaspoon
6.
White pepper powder
¼  teaspoon
8.
Salt
 To taste
9.
Refined Oil
1-2 tablespoon
10
Ginger Garlic Paste
1-2 teaspoon
12.
Red chili powder
½ teaspoon
13.
Black pepper powder
¼ teaspoon
14.
Onions
1-2
15.
Fresh Cream
1-2tablespoon
16.
Yellow butter
50 gm



Method:
  1. Wash the moong dal properly and soak it overnight.
  2. Grind it  with water and keep it aside. Add all the spices mentioned above as per your taste along with a pinch of hing and hara dhaniya.
  3. Make small balls of the above mixture and deep fry them on simmer. Cook till they turn golden brown. Keep them aside.
  4. Boil your spinach in a pressure cooker.
  5. PS: add a teaspoon of sugar when you boil it, it helps to retain the rich green colour.
  6. Take another non stick fry pan.
  7. Add refined oil and ginger-garlic paste to it.
  8. When it starts crackling, add chopped onions and sauté it for while till the onions change their colour to light pink.
  9. Now add dhaniya powder and salt. Sauté it for a while.
  10. Then add one bowl of fresh chopped tomatoes.
  11. Cook the above mixture till it leaves a little bit of oil on the sides of the pan.
  12. Finally, add the boiled spinach to it and  some yellow butter(optional) to it and keep on stirring on simmer.
  13. Put some white pepper powder, red chili powder, garam masala, and a pinch of black pepper powder as well.
  14. Prick the pakodas with the fork and add them side by side. This will make them nice and soft. Add a bit of water too since the pakodas will swipe out the moisture content from the gravy.
  15. Garnish it with fresh cream and serve hot.
  16. PS: Have them with sweet buns. It tastes super awesome! J
  17. ENJOY J


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