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Moong Spinach Curry
Moong Spinach Curry
Ingredients
1 cup moong
(washed and soaked
in water for 30 minutes)
2 cups spinach finely chopped
washed, drained
8-10 baby onions, peeled
4 green chillies, slit lengthwise
1" piece ginger grated
2 flakes garlic crushed or grated
1 tsp. wheat or maize flour
Method
Heat half the ghee pressure pan/cooker. Add cumin seeds, asafetida,
allow to splutter.
Add ginger, garlic, chillies, baby onions, stir. Add drained moong,
stirfry for 2-3 minutes.
Add all other ingredients, except leftover ghee, lemon juice and
flour. Cover cooker lid,
allow to steam for 2-3 whistles.
Cool cooker, till steam stops coming out. Open cooker, stir in remaining
ghee and flour
and lemon juice.
Simmer on low heat for 3-4 minutes. Serve hot with chappatis, rice,
or khichidi.
1/2 lemon juice extracted
1/4 tsp. garam masala
powder
1/2 tsp. coriander seed
powder
1/4 tsp. turmeric powder
1/2 tsp. cumin seeds
2-3 pinches asafetida
powder
salt to taste
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