Methi Dal (Lentil cooked With Fenugreek Leaves)

 

             A great way to have your greens is by combining it with your favorite lentil. It turns nutritious and healthy. You also get the goodness of both iron and protein. In this recipe I have combined Tuvar Dal (pigeon pea lentil) with methi saag (fenugreek leaves) and prepared it in the South Indian style.

           

              I  gave a tempering of mustard seeds and curry leaves and finished it off with sambar powder. I added tamarind pulp to make it tangy. Water can be adjusted according to the consistency desired. Serve with hot steamed rice for a comfort meal. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare my version of this yummy dal. 

• 2 bunches methi (fenugreek) leaves, washed & chopped finely
• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste
• 1 tsp. sambar powder

         Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

          Heat oil in a pan and temper with mustard seeds, red chili and asafoetida. Allow it to splutter. 

          Then add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown in colour. 

          Add the chopped methi leaves and continue to fry on a low flame till the leaves are wilted.

          Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder and sambar powder. Simmer for 3-5 minutes. Serve with chapatti or steamed rice.

             Take 2 bunches of methi leaves, wash, rinse and chop it finely.

 

Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

  Heat oil & temper with mustard seeds, red chili & asafoetida. 

    Add onion, ginger, garlic, green chilies & curry leaves. Sauté till 

    light brown in colour. 

Add chopped methi leaves & saute on a low flame till the leaves are wilted.

 Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder & sambar powder. 

                      Simmer for 3-5 minutes. 

                 Serve with chapatti or steamed rice.

Choddo Shaag / Shaak (Kali Puja (Diwali) special Recipe - Bong style)

 

          This is a traditional Bong style leafy greens stir fry typically prepared on 'Bhoot Chaturdoshi' or 'Choti Diwali' to honor our ancestors. It is almost similar to Halloween and falls one day before Kali Puja (Diwali). 'Choddo' means 14 and 'Shaag' means leafy vegetables. So this particular dish is prepared with an array of assorted greens on the 14th day of the waning moon in the month of Kartik. 

          Choddo Shaag is generally relished with hot steamed rice for lunch. This ritual is then followed by lighting 'Choddo Prodeep' or 14 diyas in the evening, signifying 14 generations and to ward off evil spirits. This simple dish is just amazing and worth a try. So check out the step by step pictorial recipe to prepare this classic Bong dish. 

          Green leafy veggies have great nutritional benefits and is consumed on this day. It is believed it is to boost our immunity. Similarly lighting 14 diyas is considered to ward off evil spirits. Hence this Choddo Shaag is consumed to ensure the family is healthy and protected throughout the year.

          Although Choddo Shaag was prepared at my in-laws place, but this is my first try at making it. I could not stick to the traditionally used greens as they are not available where I live. So had to make do with whatever was available. 

         

    So in this recipe the 14 types of assorted greens that I have used are Spinach, Bok Choy, Spring onion, Pui Shaag (Malabar Spinach), Mustard greens, parsley, coriander leaves, mint leaves, Kolmi Shaag (Water Spinach), Dill Leaves, Radish Leaves, Fenugreek Leaves, Pumpkin Leaves & Lal Shaag (Red Spinach).

         However, it was quite fun foraging for the greens as I kept hopping from one super market to the other in search of them.

• 3 cups of 14 types of assorted greens, washed well, rinsed & chopped
• 2 tbsp. mustard oil
• 8-10 bori / mangodi / dried lentil dumplings
• 1/2 tsp. nigella seeds
• 2-3 dry red chilies
• 5-6 garlic cloves, chopped
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder

          Heat oil in a pan / kadai and lightly fry the bori till light brown. Keep aside to cool. Then crush them slightly.

          Temper the same oil with dry red chilies and nigella seeds. Sauté for a few seconds. 

          Then add the garlic and green chilies. Sauté till light brown. 

          Now add the chopped greens, salt and turmeric powder. Mix everything well and cook, covered on a low to medium flame till the moisture has evaporated and it is nicely fried. Keep stirring at intervals. 

          When done, switch off the flame and garnish with the crushed bori and mustard oil. Keep it covered for 5 minutes.

           Then serve this amazing Choddo Shaag with hot steamed rice. 

                                 The chopped greens.

                    Heat oil & lightly fry the bori till light brown. Keep aside to cool. Then 

                    crush them slightly.

                      Temper the same oil with dry red chilies & nigella seeds. Sauté for a 

                      few seconds. 

                                 Then add the garlic & green chilies. Sauté till light brown. 

                        Add the chopped greens, salt & turmeric powder. Mix well & cook, 

                        covered on a low to medium flame till it is nicely fried. 

                                  When done, garnish with the crushed bori ....

                                 and mustard oil. Keep it covered for 5 minutes.

                                Then serve this amazing Choddo Shaag with hot steamed rice. 

                       

Matar Palak Paneer

          Palak Paneer is a very popular dish on a North Indian Platter. It is a wholesome and a nutritious preparation of cottage cheese and spinach. But in this recipe, I added some green peas too, for a healthier version and it turned out real yummy. Please note that this is a no onion - no garlic recipe. You may add them if preferred. It can be enjoyed with hot steamed rice, jeera rice or any Indian flat bread. So check out the step by step pictorial recipe to prepare it.

          Greens in general are loaded with iron, fiber, vitamins and calcium. They are healthy and essential for a well balanced diet. 

          Green Peas are a rich source of protein, fiber, vitamins and minerals. They are also low in carbs and calories.

          On the other hand, Paneer also contains few health benefits as it is high in calcium, protein and folate. It also improves digestion and is good for the heart. 

          So this recipe is a combination of three super foods. So go ahead and give it a try and serve them to your family for a well balanced meal. 

• 2-3 bunches of spinach, washed, drained and chopped
• 2 tbsp. mustard oil
• 100 gms. paneer cubes
• 1 tsp. nigella seeds (kalonji)
• 2 green chilies
• 1/4 tsp. asafoetida
• 1 tsp. ginger, finely chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1/2 cup green peas (I used frozen peas)
• 1 tsp. dry roasted sesame seeds 

          Heat oil in a pan and sauté the paneer cubes slightly. Drain and keep aside. Temper the same oil with green chilies and nigella seeds. Sauté for a few seconds.

          Add the ginger and asafoetida. Sauté till it slightly turns brown. Then add the greens and combine everything well.

          Now add all the dry spices and give it a stir.  Cook for 2-3 minutes. Then add the green peas and continue to sauté till all the moisture has evaporated. 

          When done, add the paneer and give it a toss. Switch off the flame and sprinkle the sesame seeds. Serve as a side dish with any form of rice or Indian bread for a nice healthy meal. 

                                  Heat oil & sauté paneer cubes slightly. Drain & keep aside. 

                 Temper same oil with green chilies & nigella seeds. Sauté for a few seconds.

                                  Add ginger & asafoetida. Sauté till it slightly turns brown. 

                                 Then add greens & combine everything well.

                                 Add all dry spices & give it a stir.  Cook for 2-3 minutes. 

                                 Add green peas & sauté till all the moisture has evaporated. 

                                 When done, add paneer & give it a toss. 

                                 Switch off the flame & sprinkle roasted sesame seeds. 

                         Serve with any form of rice or Indian bread for a nice healthy meal. 

Palak Methi Paneer Stir Fry

          Greens in general are loaded with iron, fibre, vitamins and calcium. They are healthy and essential for a well balanced diet. So in this recipe I combined both palak and methi along with some sautéed paneer to make this nutritious and yummy side dish. They can be enjoyed either with rice, chapatti, poori or paratha. So check out the step by step pictorial recipe to prepare this simple wholesome delicacy. 

• 3 bunches palak / spinach, chopped
• 2 bunches methi / fenugreek greens. chopped
• 100 gms. paneer / cottage cheese cubes 
• 2 tbsp. oil
• 2 dry red chilies, broken
• 1 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili flakes 
• 1-2 tbsp. pomegranate pearls (opt)

          Heat oil in a pan and stir fry the paneer till light golden in colour. Drain and keep aside.  

          Temper the same oil with cumin seeds, red chilies and asafoetida. Sauté for a few seconds. 

          Add the onion and garlic. Continue to sauté till light brown. Add the chopped greens and all the dry spices. 

          Give it a stir and cook, covered on a low flame till dry. When done, add the fried paneer and pomegranate pearls. Give it a toss and serve with rice or chapatti. 

                     Heat oil & stir fry paneer till light golden in colour. Drain & keep aside.  

                     Temper same oil with cumin seeds, red chilies & asafoetida. Saute for
                     few seconds. Add onion & garlic. Continue to sauté till light brown.

                      Add chopped greens & all dry spices. Stir & cook, covered on low flame
                      till dry. 

                        When done, add the fried paneer and pomegranate pearls. 

        

                                  Serve with rice or chapatti.