Moong dal -Carrot Cooked Kosumbari (Palya)

Kosumbari/Salad is a healthy dish. I have used moong dal and carrot to prepare this kosumbari/salad. This time it is cooked together on low flame and they are just soft (not over cooked) and is nice to eat. It can be served as one of the side dish. You can eat a bowlful and enjoy.

Moong dal & carrot kosumbari can be called as Palya/dry curry also. We can have this kosumbari with plain rice, chapatis, rotis, dosa, bread or buns (use as stuff inside the buns or bread and prepare sandwich) and even you can spread (top up) on the roasted pappad. (Any variety of papad). Use your own creativity and enjoy eating Moong dal -carrot kosumbari.
I have used Moong dal, carrots, green chilly, curry leaves and coriander leaves.
Lets see some benefits of eating Curry leaves in our diet.
Curry leaves plant is native of Indian and found in tropical and subtropical regions. They contain various antioxidant properties. They are good for indigestion, diarrhea, diabetes and balancing cholesterol in our body. It is said that, they help to protect the liver. According to Ayurveda, curry leaves contain many medicinal properties like anti-diabetic, anti oxidant, antimicrobial, anti inflammatory and hepato protective properties. (Capacity to protect liver from damage). Curry leaves contain carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. It is full of varies vitamins like vitamin A, vitamin C, vitamin B vitamin E and amino acids. Curry leaves are good for Eye sight, controlling cholesterol and good for healthy hair.
Lets see the recipe now :

Ingredients 

To cook :
Moong dal : 1/2 Cup
Carrot : 2 to 3
Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Oil : 1 Tablespoon
Ingh: a pinch
Curry Leaves : 8 to 10
Green chilly : 2
To Add :
Coconut : 1/2 Cup ( 3 Tablespoons)
Coriander leaves : 2 Tablespoons
Ginger : Small piece
Salt : as required

Method :
1. Wash and soak moong dal for 5 minutes. Remove the water and keep it aside.
2. Wash and remove the outer layer of carrots and cut into small.
3. Wash and cut coriander leaves, green chilly (Slit in between) and curry leaves.
4. Wash and remove the outer layer of ginger and wash again and grate it. Grate coconut.

5. Now keep a pan and heat. Add oil. Add mustard seeds and urid dal.
6. Let the mustard seeds splutter. Add jeera and cut chilly. Fry for 10 seconds.
7. Add curry leaves and ingh/Asafoetida. Add washed moong dal and fry nicely for 1 to 2 minutes.

8. Add cut carrots and mix it well. Add little turmeric powder and grated ginger.

9. Add 1/2 cup of water and cover the lid. Cook for 2 to 3 minutes. (I have used pressure cooker).
10. Remove the cover and let all the moisture disappear. Add salt.

11. Mix it nicely and add grated coconut and put off the gas.

12. Add cut coriander leaves and shift Moong-Carrot kosumbari to a serving dish.

Note :

I have used small pressure cooker.  (Just 2 to 3 whistle). You can cook in a pan and make sure it is not over cooked. Frying moong dal taste better and it is nice to eat. Using more oil is optional. Adding garlic and onions are optional. Adding coconut to the curry is also optional. Adding more/less chilly is according to your taste. You can also add little chat masala or garam masala to the curry. (optional). Taste differ
Time : 15 minutes
Serves : 4
You can have spread this curry on any type of papad and have Masala Papad. Prepare this when you are ready to serve. Spread moong -carrot palya on the top of the papad and sprinkle little chat masala on the top.

You can also use this kosumbari to stuff inside the buns or  bread,

Palak Paneer (My style)

Palak Paneer curry is very famous and loved by paneer lovers. This is a gravy dish and goes well with almost all main dishes.Palak Paneer is done/prepared in different ways. Here is a simple and quick healthy recipe that can be done in less time.
I have used Palak leaves, paneer (Indian cottage cheese), little home made cream and some spices. 

Palak/Spinach is loaded with many minerals and vitamins. It is a good source of iron content. One should use leaves in there diet. Leaves are full of fiber and good for digestion. Palak is full of nutritious and loaded with good source of antioxidants.
Let us see the benefits of having Paneer/Indian cottage cheese in our diet.
Paneer is a milk product. It is a great source of calcium. It helps in maintaining strong teeth and bones. It contain Vitamin D and is helpful in preventing good dental health. It is good for women who are undergoing menopause. It is also good for people of any age who are suffering from malnutrition. Paneer is a rich source of protein and vitamins. It is good for people who wants to gain weight. It contain fats, proteins, calcium, vitamins and minerals. It helps to enhance blood formation and strengthen the liver.
Lets see the recipe now: 

Things needed : 

Palak : 1 Bundle
Tomatoes : 2 to 3
Ginger : a small piece
Jeera /Curmin Seeds : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Jeera Powder : 1/4 Teaspoon
Turmeric powder : a pinch
Green chilly : 2
Pepper pods : 4 to 6
Oil : 1 Tablespoon
Salt : to taste (as required)
Milk Cream : 2 to 3 Tablespoons
Nandini Paneer : 1 pack
Curd : 1 Tablespoon

Method :

1. Wash and cut only palak leaves and boil them with little water for 2 to 3 minutes. Let it cool.
2.Wash and cut tomatoes (remove the seeds) and grind it nicely. (Do not use water to grind).
3. Wash and cut coriander leaves, green chilly, grate ginger and keep it aside.

4. Cut paneer and soak in a tablespoon of curd for 5 minutes and fry them in a teaspoon of oil. Keep it aside.

5.Now grind palak leaves, green chilly, pepper pods and grated ginger using little water.(which is used for cooking palak leaves).

6.. Keep a pan on the fire and heat. Add cumin seeds and fry.
7.. Add ground tomatoes,turmeric powder and fry nicely till it thickens.

8. Add ground palak leaves and remaining Palak cooked water. (if there is still remain.) Let it boil nicely. Add salt and fried paneer pieces.
9. Add garam masala powder, jeera powder and let it cook nicely for 2 to 3 minutes.

10. Add fresh milk cream and shift the ready Palak Paneer to a serving dish.

Note :
Onions and garlic can be added while frying jeera. Soaking paneer in curd helps the paneer to be soft. Frying paneer is optional. You can just drop paneer pieces while palak gravy is cooking. Frying Paneer adds to the taste. I have used home made cream (which you get it while boiling milk). I usually collect the cream after boiling milk and keep it in the freezer. Then use it whenever I want it. Using shop bought cream is optional. You can also add lemon extract (1 teaspoon) just before serving. You can use potatoes instead of paneer. Boil potatoes and cut it into cubes and drop it in the curry while boiling. Taste differ. Adding more chilly is optional. Normally only palak leaves are used for the curry. I have cooked the stems(till soft) and ground it nicely. Any brand of jeera/cumin powder can be used. Or just roast some jeera (without oil) and dry grind it. Put it in a small bottle and used the remaining powder.
Time : 20 minutes
Serves : 3 to 4