| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1 |
bn |
Spinach chopped |
| 3 |
|
Green chillies chopped |
| 1 |
|
1 inch piece ginger grated |
| 1 |
sm |
Onion |
| 2 |
tb |
Green moong dal |
| 1/2 |
c |
Corn kernels boiled |
| 1/3 |
c |
Cream or malai |
| 1/4 |
ts |
Clove-cinnamon powder |
| 1/4 |
ts |
Punjabi garam masala |
| 1/2 |
ts |
Turmeric powder |
| 1/2 |
ts |
Red chilli powder |
| 1/2 |
ts |
Amchur; (dried mango) powder |
|
|
Salt to taste |
| 3 |
tb |
Ghee |
INSTRUCTIONS
Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 1/2 cups water --
Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger,
chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tablespoon ghee, add corn, spinach mixture, salt, amchur, garam
masala.
Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable.
Stir and serve hot with naan, roti, etc.
Making time: 25 minutes
Makes:4 servings
Shelflife:Best fresh
Variation: Substitute with peas for corn or fenugreek or other favourite
greens for spinach.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”