Palanga Sagha Ghanta (Dal Palak)

Dal palak

One of Odisha's favourite home made Recipe. We almost use all types of green leaves for this curry. But I love the combination with drumstick leaves.
This is known saago ghanto.
Moong Dal or toor Dal choices is totally dependent on mood.
Today I combine palak with toor Dal.
Take a look.....

Ingredients:

1 cup Toor Dal
2 cup water
1 tsp Termeric powder
1 Bunch Spinach
15 Garlic cloves
1 tsp cumin seeds
½ tsp Mustard seeds
2 Dry red chillies
Salt
Oil

Presentations :

Wash and rinse thoroughly under water. Transfer to pressure cooker, add the measured water, termeric powder and cook on low flame till one whistle.
Allow the pressure to release naturally .
Once it cool down remove the Dal in a plate and keep aside.Do not stir the Dal.

Heat the oil in a kadhai over medium heat until foaming. Add the garlic fry till light brown, add red chillies,cumin , mustard seeds stirring occasionally until they leave fragrance. Now add Chopped spinach, season with salt, and cook, stirring occasionally, until the spinach is completely wilted and dry.

Once the spinach dry , remove from heat ,add cooked Dal
Stir carefully to avoid mashed dal stir slowly to combine everything nicely.
Serve with rice or roti as a side side.

Dal Palak 1

Kanji as one bowl meals

One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds 1/2 tsp fennel seeds 20 crushed Garlic pods 2 dry red chili Salt, to taste For garnish... Chopped onions Chopped green chillies And some seasonings Preparations: In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick. Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...

A PINCH OF HING

Search This Blog