Field beans + Palak/ Spinach Curry

 Field beans is one of the seasonal legume of winter but still available in the market. 

We have some Palak/ Spinach leaves grown in terrace and we just cut it today.

So today the curry is Field Beans and Palak/Spinach Curry. 

Field Beans is one of the best grown legume and people do use it lavishly. 

It has bundle of good sources in it. 

Benefits of Filed Beans/ Avarekayi or Hyacinth Beans.

Hyacinth beans are filled with minerals and vitamins. Potassium strengthens muscles and manganese and zinc help in taking care of respiratory system. It said to be powerhouse of nutrients. It has a good source of antioxidant properties and helps in slowing down the aging process. Vitamin D, calcium and phosphorus helps in maintaining bone health. Vitamin B1 and fiber helps in easy digestion and good for people who suffer from constipation. 

No Onion and No garlic Curry.

Let us see the recipe now :

Things Needed :

To Cook :

Palak leaves : 1 Bunch

Avarekayi/Hyacinth beans : 2 Cups.

Toor Dal : !/2 Cup.

To Grind :

Sambar Powder : 1 Tbs.

Jeera / Cumin Seeds : 1/2 Tsp

Pepper pods : 5 to 6 

Grated Coconut : 1 Cup 

To Add : 

Tamarind : Small Goose berry size 

Turmeric : 1/4 Tsp

Ground Mixture

Salt : As required 

Jaggery : A little 

Ghee : 1 Tbs

Seasoning :

Oil : 1 Tsp

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Curry leaves : 5 to 6 

Asafoetida /Ingh : A pinch

Method :

1. Wash and cut Palak leaves into small.

2. Wash Avarekayi seeds and cook with Toor Dal. (Pressure cook).

3. Soak tamarind in hot water and squeeze out the pulp.

4. Grate coconut and grind it with pepper pods, 

5. Now cook palak leaves and mix it with cooked toor and Avarekayi.

6. Add tamarind pulp, salt and boil for a minute.

7. Add  ground mixture and stir slowly. 

                            

8. Add jaggery and let it boil for 2 to 3 minutes.

9. Add seasoning done with oil, mustard seeds, ingh and curry leaves. Add a tbs of ghee on top.

10. Enjoy your meal with Avarekalu/ Field beans Curry.

Note : Adding any sambar powder is your choice. I have used home made sambar powder done by me. 

Avarekalu should be fresh to add the taste. Use of toor dal is optional.

Time : 30 Minutes.

Serves : 3 to 4.

Toor Dal - Ondelaga Chutney

Toor dal - Ondelaga Chutney is a side dish that goes well with most of the main dishes. We had this Toor Dal - Ondelaga chutney for lunch.

Ondelaga/Gotukola is used as culinary vegetable and it is a medicinal herb plant. 

I have used Toor dal, red byadagi chilly, ingh/Asafoetida, curry leaves, tamarind pulp and fresh coconut gratings.

Let us see some benefits of eating Ondelaga/Gotukola leaves in our diet.

The plant yield only one leaf in its stem so that it is called as Ondelaga. (One leaf). 

It is used as a culinary vegetable and as a medicinal herb. It is known a Mandukaparni In Sanskrit. It is in the shape of frog so that it got its name as Mandukaparni.
People call it as Brahmi also because it is loaded with medicinal values.
Its known as Ondelaga in Kannada/Karnataka.
Saraswathi Aku in Telugu/Andra pradesh.
Vallari Keerai in Tamil/Tamilnaadu
Karivan or Karivana in Marati /Maharasthtra
Kandha Brahmi in Gujrati /Gujarat
Thulkudi in Bengali /Bengal
Bengsag and Brahmi in Hindi

It helps in good relief for pains. It boost cognitive function.
 Ondelaga helps in reducing anxiety and stress. It helps in controlling the blood sugar level.
It also helps in reducing the swelling and improve the circulation of blood.
Gotukola is rich in anti inflammatory properties and helps to reduce the joint pains and arthritis.
It is good for memory power. It is good for our skin health and hair health.
Gotukola helps to detoxify our body and keeps us in good health
It is good for blood pressure since it helps in controlling the blood pressure level by decreasing the tension and anxiety in our body.
It is good for digestive disorders, helps in strengthening nervous function and memory power in us.
Let us see the recipe Now :
Do Not Fry the leaves when you cook. It looses its healthy benefits when it is cooked. It should be added at the end of the process of cooking.

Ingredients :
Ondelaga Leaves : 1 Handful
Toor Dal : 1 Tbs
Oil : 1/2  Tsps
Tamarind : Small marble size
Byadagi chilly : 4 to 5
Ingh /Asafoetida : A little
Salt : As required
Coconut : 1 Cup
To Season :
Oil : 1 Tsp
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6

Method : 

1. Keep a small frying pan on the fire and heat. Add half tsp of oil, 1 tablespoon of toor dal.
2. Add 4 to 5 byadagi chilly and fry nicely till toor daal turns as golden red.
3. Add little ingh and put off the fire.

4. Add a handful of ONDELAGA leaves and mix it well. Keep it aside.

5. Soak little tamarind in warm water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

6. Grate coconut and grind it with fried mixture, tamarind pulp, salt. Add water if required while grinding.
7. Take it out from the mixi jar and put it to a serving dish.

8. Add mustard seeds seasoning with little ingh and curry leaves.

9. Toor dal - Ondelaga Chutney is ready to serve.

10. Enjoy Toor Dal - Ondelaga Chutney with your food.

Note :

Fry dal till it turns golden brown. You should be careful while adding water if required.
Adding more chilly is optional.
Use or more coconut is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .

Rava - Dals Ade / Dosa

Rava /Semolina - Dals dosa is rich in protein and good for breakfast or dinner.

Rava /Semolina dosa is very easy to prepare and you can prepare dosa with just ground batter or You can ferment the batter and then prepare crispy and yummy dosa.
I have used Moong dal, channa dal, toor dal, urid dal and a cup of Rava/semolina. I did not use any  soda or Eno salt. It is full of healthy breakfast and it keeps you full for a long time no doubt.

Let us see some benefits of Dals in our diet.

Dals are rich in protein and very essential for vegetarinas. Moong dal is full of protein and filled with nutrients. It is filled with manganese, magnesium, phosphorus, copper, potassium, zinc and Vitamin B. Moong dal is easy to digest and low in cholesterol. It helps in regulating the blood sugar level and good for weight reducers.
Urid dal is filled with fiber. It improves and strengthen bones. It helps to boost energy and control blood sugar level. It is good for our skin. Urid dal is a good source of protein, potassium, iron, and Vitamin A and C.
Toor dal has good source of folic acid and good for pregnant women.It is filled with fiber. It contain proteins, potassium, iron, folic acid, magnesium and Vitamins.
Channa dal provides energy and good source of fiber. It is diabetic friendly and regulate the blood pressure level in our body.
 It is full of B Complex vitamins like Vitamin B 1 , B 2, B 3 and Vitamin B 9.
Let us see the recipe Now :

Things Needed :

Channa dal : 1 Cup
Toor Dal : 1 Cup
Moong Dal : 1 Cup
Urid Dal : 1 Cup
Semolina /Rava : Medium sized : 1 Cup
Salt : As required
Cooking Oil : 2 to 3 Tbs

Method :

1. Wash and soak urid dal, toor dal, moong dal and channa dal for 3 to 4 hours.

2. Grind it with required water.

3. Take out the batter to a big bowl.

4. Add a cup of medium size rava/semolina.

5. Add required salt and mix it well. Let it set for 10 to 15 minutes.

6. You can prepare dosa / adai with out fermenting the batter.

7. Or you can ferment the batter and then prepare dosa.

8. Keep a pan on the fire and heat. Clean the tava with a tissue.

9. Add a ladle full of dosa batter and spread it in round shape. Add little oil and cook on both sides.

  8. Both the types of dosas ( with non ferment and ferment batter) dosas comes out nicely.

9. Enjoy with your choice of side dishes.
10 We like honey and had it with honey and pickle and chutney .

Note :

Do not add much water to grind the dals. You can add it later while mixing rava with dals.
Adding little pepper adds to aroma and taste. Good for health too.
Adding Vegetables like grated carrots and onions is optional.
Fermented batter turns the dosa crispy. You need to be little careful since it cooks up quickly.
Adding more or less oil while preparing dosa is optional. Adding more ghee or oil adds to the taste.
Serves : 3 to 4
Time : Dals : Soaking time : 4 Hours - Grinding + 5 Minutes (Mixi), preparing dosa : 20 minutes.
(Without fermentation) and fermentation 3 to 4 hours .

Palak - Gongura Dal

Palak /Spinach leaves are healthy leaves and filled with iron and other minerals and vitamins.
Leaves are to be  in your diet to keep you healthy. Here I have prepared Palak - Gongura Dal.
Gongura dal is prepared using Gongura Chutney.

Gongura chutney is used instead of tomatoes/lemon/tamarind. Palak dal turned as yummy and spicy.
Dal should be consumed with hot rice and a spoonful of ghee.

Let us see some benefits of eating ghee in our diet.

Ghee helps to rejuvenates the body from inside out. It nourishes and protect the brain health.
Ghee is rich in Vitamins and Minerals. It contain Vitamin A, Vitamin E, Vitamin K 2 and Good cholesterol. Ghee is good for cough ( ghee mix with ginger powder helps to cure cough) It improves our eye sight and good for constipation. Gee helps to  boost our immunity system and it has anti inflammatory properties.
Ghee is an excellent source of good fats and ghee helps to remove the toxins in our body. It helps to improve metabolism of our body.
The Palak leaves are from our pot, home grown and its organic.
Let us see the recipe now :

Things Needed :

To Cook :
Palak /Spinach leaves : 1 Bundle
Toor dal : 1/2 Cup
To Add :
Gongura Chutney : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon
To Season :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Green chilly : 2
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Clean and wash Palak leaves.

2 Cut them into small.

3. Wash toor dal and cook with palak leaves. (Pressure cook).

4. Keep the cooked palak, toor dal on the fire.

5. Add Salt, little turmeric powder and mix it. Let it boil for 2 minutes.
6. Add a tablespoon of Gongura Chutney and mix it well. Let it boil for 2 to 3 minutes.

7. Shift Palak - Gongura Dal to a serving dish.

8. Prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves.

9. Add the seasoning to Palak - Gongura dal and it is ready to serve. Add a tablespoon of ghee.

10. We had Palak - Gongura dal for lunch.

Note :

Adding moong dal instead of toor dal is optional.
Adding onion and garlic is optional.
Gongura Chutney adds taste and savoury to dal.
Use of ghee is adds to the taste.
Time : 30 Minutes.
Serves : 3 to 4.
 Gongura Chutney Recipe : Link
https://adige.somayajiskitchen.com/2015/07/gogura-kenaf-leaves-chutney.html