Recipe CookBook

Shak vali mag ni dal

Serving: 4 Preparation time: 60 mins Ingredients: Moong dal: 1 cup Spinach: 150 gms Cauliflower: 100 gms Potatoes: 2 Large onion: 1 Water: 3 ½ cups Chilly powder: ¾ ts Turmeric powder: ½ ts Coriander- powder: 1 tb Salt: To taste For tempering: seeds: 1 ts Asafoetida powder: ½ ts Ghee: 1 ½ tb The Steps: Pre - Preparation : 1) Rinse the moong dal in water and drain. 2) Repeat process. 3) Soak in fresh water for ½ an hour. 4) Detach spinach leaves from stalk, discard stalks, wash leaves, finely chop and set aside. 5) Separate cauliflower into small flowerettes, wash and set aside. 6) Peel potatoes and dice into 1Remove onion skin, roughly slice and set aside. Preparation : 1) Once the dal has soaked for ½ an hour, drain off the water and place in a vessel, along with 3 ½ cups of water, the spinach, cauliflower, potatoes and onion. 2) Season with salt and add the turmeric powder, chilly powder and coriander powder. 3) Bring to a boil over a high flame. 4) Remove any which collects on the surface of the dal and cook over a low flame, for approximately ½ an hour, or until cooked. 5) Stir vigorously until the dal is well blended. 6) Adjust the seasoning to taste. 7) Remove from the flame and set aside. 8) In a small griddle, warm the ghee over a low flame. 9) Once heated add the asafoetida powder and the seeds. 10) Once the seeds crackle, remove from the flame and empty the seasoning, into the dal and vegetable mixture. 11) Return the dal and vegetable shak to the flame. 12) Mix well and adjust seasoning to taste, if required. 13) Garnish with chopped coriander leaves and serve piping hot. Calories: 233 per serving Suggested Accompaniments: Rotis or rice Left - Over Ideas : 1) Mash the leftover gravy well. 2) Dilute and use as soup.