Palak - Tomato Dal .

Palak/Spinach and Tomato dal is a good combination and it is nice to have with chapatis.
I have cooked Palak tomato dal with simple spices and Toor dal. It is a very simple dal and chapatis.

Chapatis are prepared using Jowar/Sorghum/Millets and very little quantity of wheat flour.
Chapatis are prepared immediately and served hot chapatis with Palak Tomato curry.
No Onion or Garlic is used in this " Palak Tomato Dal".
Let us see the recipes now :

1. Palak/Spinach Tomato Dal.

Things Needed :

Tomatoes : 2
Toor dal cooked 1 Cup
Green chilly : 2
Palak Leaves : 1 Bundle
Curry Leaves : 8 to 10
Coriander leaves : 2 Tb
Salt : Required
Ginger : 1 Teaspoon (grated)
Rasam/Sambar/Curry powder 1 Teaspoon
Garam Masala /chat masala : 1/2 Teaspoon
Salt : As required
Milk/Fresh Milk Cream : 2 Tablespoons
Turmeric powder : A pinch
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Asafoetida/Ingh : A little
Ghee: 1 Tablespoon

Method :

1.Wash and cut palak/Spinach leaves and keep it aside. Wash tomatoes and cut into small,
2. Wash and cook 1/2 cup of dal and keep it aside.
3. Wash and cut green chilly, wash and remove the outer layer of ginger, wash it again and grate it.
4. Wash and cut curry leaves and coriander leaves.
5. Keep a pan on the fire and add oil, mustard seeds and let it splutter.
6. Add jeera and cut green chilly. Add a pinch of ingh/asafoetida. Mix it well.
7. Add cooked dal. Ad a pinch of turmeric powder. Add cut palak leaves, tomatoes and cook.
8. Let it cook for 3 to 4 minutes. Add salt, rasam powder/sambar powder. Add grated ginger.
9. Add 1/2 Teaspoon of garam masala and mix it well. Let it cook for 2 minutes.
10. Add required water. (If required). Stir in between to see that it does not get burnt
11. Shift the ready curry to a serving dish and add fresh milk cream. (Optional)
12. Add cut coriander leaves, ghee and serve with chapatis.

Note :

You can use moong dal instead of toor dal. (optional). You can use your choice of rasam/sambar powder. I have used MTR. Use of more chilly is optional. Use of fresh milk cream is optional. ( I have used fresh cream from home which is collected after boiling milk). It adds to the taste.

Time : 10 Minutes : (If you have already cooked the dal or 20 more minutes to cook dal).
Serves : 3 to 4 .

Beetroot Parota

Beetroot Parota  is prepared using beetroot. Just thought of preparing this paratha and it turned as yummy.

Beetroot Parota is good to eat for breakfast or for dinner. It is easy to prepare and we can have them with curd or any curry goes well with this Paratha. We can send it in kids snack box/lunch box, as it stays soft and smooth.
I have used Beetroot and some spices here. Was lazy to cook another curry and thought of preparing paratha with this remaining Beetroot Palya.
Let us see some benefits of eating " Beetroot " in our diet.
Beetroots are good for constipation, piles and kidney disorders because of its fiber content. It helps to improve blood circulation, good aid for skin care and prevents cataracts. They are rich in nutrients, vitamins and minerals, like fiber, vitamin C, magnesium, iron, copper and phosphorus. Beetroots are low in calories and no cholesterol. But they are rich in sugar content.
Lets see the recipe now: No onion or No garlic in this Beetroot Parota. (Optional).

Things needed :

BeetRoot : 1 ( slightly big )
Wheat flour : 2 Cups
Curd : 1 Table spoon ( or Butter milk 1/2 cup)
Chilly Powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Teaspoon
Jeera ( cumin seeds ) 1/4 tea spoon.
Salt :to taste.
Water : 1/2 Cup ( If needed )
Coriander leaves : 3 to 4 sticks.
Curry leaves : 6 to 8
Oil : 4 Table spoons
Cooking Oil : 3 to 4 Tablespoon

Method :

1. Wash and remove the outer layer of beetroot and grate it. Wash and cut coriander leaves.
2 . Keep a pan on the fire and heat. Add 1 teaspoon of oil and fry grated beetroot. Add curry leaves.
3. Fry nicely till the beetroot turn soft. Remove from the pan and let it cool. Add coriander leaves.
4. Add jeera, chilly powder, garam masala powderm turmeric powder and salt to the fried beetroot.
5. Put wheat flour to the beetroot bowl. Mix it well. Add curd and required water.

6. Prepare the chapati dough and let it rest for 10 minutes.

7. Now divide the dough into small portions.

8. Dip a small portion of dough in dry wheat flour and roll as chapati.
9. Keep a tava/dosa pan on the fire and heat. Clean the tava with a dry tissue or cloth.
10. Put rolled beetroot parota on the hot tava. Sprinkle little oil on the top of parota and cook.
11. Cook nicely and turn the other side and cook for 1 minute.

12. Now remove Beetroot Parota from the pan.
13. Repeat the same with remaining dough.
14. Serve hot beetroot parota with a cup of curd and any side dish you have prepared.

Note :

Use of curd to mix the flour is optional. It helps to soften the dough and parotas will be soft. Adding more oil while cooking parota is optional. (Taste Yummy but not good for health). Raw beetroot also can be used instead of cooked beetroot. Adding any spice is optional. Example , jeera powder, chat masala powder or any other powder.
Time : 30 Minutes
Serves : 3 to 4 .