Tangy Palak Gravy with Channa Dal

I have always loved Daal Palak and always wanted to make it a little tangy with Channa daal. Hence I tried this out, which to my surprise, turned out to be a good variant. Here goes the recipe :)

Ingredients: Palak - 200 gms, Channa Daal - 1 Cup, Green Chilli - 2 pcs, Onion - 1 medium sized, tamarind Paste - 1 tsp, Jeera - 1 tsp, Oil - 2 tbsp, chilli Pow - 1.5 tsp, Corriander pow - 1 tsp, Turmeric pow - 1 tsp, salt to taste.

Preparation: Soak the Channa dal for about 15 mins and then pressure cook until softened. Cut Palak and keep it aside. Chop Onions finely and keep it aside.

Take a Kadai and heat the oil in it. Add the Jeera and allow it to turn golden. Now add the Onion and green chillies (finely chopped). Once the onions turn golden, add the chopped Palak and tamarind water. Allow this to cook for 3 minutes. Now add the turmeric powder, chilli powder, corriander pow & channa dal and salt to taste and mix well. Allow this to cook for about 10 mins.

The dish is now ready to be consumed :)

Serving Suggestions: This tangy daal Palak can be had with Rice, Pulav or roti. Add a little Aloo Bhujia and this can be a yummy filler snack as well :).

Arisi (Rice) Upma

Arisi Upma is one of my favourite dish made by my Husbands Granny. Hence I decided to share the recipe with my friends :)

*This serving is for 3 people.

Ingredients: Rice (preferably raw rice)- 1.5 Cup, Arhar daal - 3/4 Cup, Black Pepper - 10-12 pcs, Green Chilly - 3, Red Chilly - 1 pc, Mustard - 1 tsp, Hing (powdered) - 2 pinches, Oil - 2 tbsp, Curry leaves - 10 leaves, Urad dal - 1 tbsp, salt to taste.

Preparation: Mix the Rice, Arhar dal & Black Pepper in a Mixie jar and coarse grind without any water. Note that you should not wash the rice & dal.  Keep this aside.
Take a kadai and heat oil in it. Add the urad dal, mustard seeds, red chilli & hing and allow the mustard seeds to crackle. Then add curry leaves & green chillies and 5 glasses of water. Add the salt and bring the water to boil. Now add the coarse grinded rice n dal to this and allow to cook. Once the mixture thickens, transfer the contents to a vessel and cook it in the pressure cooker for 4 whistles.

Once the pressure is released, the Upma is ready to be served.

Serving Suggestions: This upma can be served with Chutney or plain Curd.