Thursday, 7 June 2012

Palak Mangodi (Spinach + Sun dreid Moong Lentil Chunks) --- a typical Mharo Rajasthani Curry --- made on 7th June 2012

What did I use:

Chopped Spinach : 2 cups
Mangodi / Sun Dried Moong Lentil Chunks: 1 cup
Chopped Onion : 1 cup
Tomato : 1 medium sized
Cumin Seeds : 1 tsp
Garam Masala : 1 tsp
Red Chilli Powder : 1 tsp
Ginger Garlic Paste : 1 tsp
A big pinch of turmeric powder
Salt to taste
Oil : 1 tbsp

How did I cook:

Heat a teaspoon of oil in a pressure cooker.
Add and fry the mangodi until golden color.
Add two cups of water to it and cook for 3 whistles.
Blanch the spinach in boiling water for a few minutes and drain the excess water.
Grind the blanched spinach and chopped tomato to a puree and set aside.
Heat oil in a wok and add the cumin seeds and let them splutter.
Now add the ginger garlic paste and fry till the raw smell goes off.
Add the chopped onions and fry till the onions are translucent.
Add the spinach puree, salt, turmeric powder, garam masala and red chilli powder and cook for 4 to 5 minutes.
Add the boiled mangodi and little water and cook for 8 to 10 minutes. Switch off the flame and serve hot with roti or paratha.

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