December 08, 2007

Spinach-Tur Dal Thove


3/4 cup tur dal (thogari bele)

2 cups tightly packed spinach leaves

1 big onion finely chopped

1 small tomato finely chopped

5-6 green chillis slit length wise

1/4 tsp turmeric pwd

2 tbsp of Lemon Juice

For tempering/Oggarne/tadka:

1 tbsp oil

1/2 tsp mustard seeds

2 dried red chillis (tear into pieces)

2-3 garlic flakes crushed

5-6 curry leaves

  • Heat the oil in a pan, add mustard seeds let them pop then add chopped spinach, saute it for 4 to 5 mts.
  • Pressure cook sauted spinach and tur dal in a cooker for 3 whistles.
  • Heat oil in a pan, add mustard seeds, let them pop, add the garlic, red chillis, curry leaves, chopped onions and sauté till onions turn slightly pink then add chopped tomato, saute for 2 to 3 mts.
  • Add the cooked turdal and spinach mix to the onion tomato mixture, add salt and lemon juice cook for 4-5 mts.
  • Serve with white rice or hot rotis

December 05, 2007



2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes)

Salt to taste

Coriander leaves for garnish

For the Masala

1/2 cup grated coconut

3-4 green chillies

1 Small Onion cut into small pieces

4 to 5 Garlic flakes

1 1/2 tbsp roasted Channa dal

1/2 tbsp of Coriander seeds

  • Add one cup of water and pressure cook the vegetables till half cooked. While its pressure cooking, prepare the Masala.
  • Once it is half cooked, add the ground Masala paste and combine and let it cook for 2 mts. Add a cup of water cook further for another 4-5 mts or it forms a thick gravy consistency. Garnish with fresh coriander leaves.
  • Serve hot with dosas, rotis or pooris.