Monday, February 1, 2010

Spruce up your Thali


Nutritious meals need not cost the earth.There are many vegetables that are considered as secondary or supplementary vegetables(colocasia,carrots,yam,parwal{a gourd variety}) in Indian cooking and used only to prepare curries on the side.These make lovely additions to a thali too.Carrot can be used in a unique combination with chana dal(split peas/bengal gram)to make a delicious curry on the side and is packed with a powerhouse of nutrients.Also, this is dedicated to one of my regular blogger visitor who was looking for economical curries to suit her tight budget.This dish was traditionally made in my grandma's kitchen and the methi(fenugreek greens) was often swapped with drumstick leaves from the kitchen garden.


Carrot Methi Chana Dal

4 large carrots chopped and steamed till tender
1/3 cup chana dal(boiled)
A handful of methi(fenugreek ) or drumstick leaves
1/3 tsp cumin seeds
1/3 tsp cumin and coriander powder
2 tbs oil
salt as required
1 tsp amchur powder
1/3 tsp turmeric
4 dry red chillies broken to bits

Method: Heat oil in a skillet add the cumin and when it begins to crackle and splutter add the spice powders and methi leaves stir fry till the leaves wilt.Now, add the carrot and chana dal, season with salt and toss well to combine the flavors.Cover and let cook for a few minutes.









2 comments:

  1. so simple..yet nutritious and delicious..thanks for sharing such an easy recipe...

    ReplyDelete
  2. Thank you s my pleasure and more such easy recipes coming up soon.

    ReplyDelete

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