Spinach channa masala

    My daughter enjoys chickpeas and I always try to be creative with them. The curry I made today goes really well with roti.

Serves up to 3-4 people
Preparation time: 60 minutes

Ingredients:

1 cup of chickpeas (channa)
1 bunch of spinach
1 large tomato
6 cloves of garlic
1 stick of cinnamon
1/4 tsp of turmeric
2 tsp of red chilly powder
1 tsp of dhal makhani powder
2 tbsp of heavy cream
pinch of dried fenugreek leaves
1 tbsp of butter
salt as required


Preparation:

1.Soak chickpeas overnight and pressure cook chickpeas with 2 1/2 cups of water. 
2.Heat butter in the skillet and add cinnamon  stick. Saute till nice aroma comes, then add garlic. Saute for 2 minutes.
3.Chop the tomatoes and add them. Saute till they wilt and then add turmeric, red chilly powder and salt. 
4.Then add the chopped spinach and allow to cook. Close the lid for 10 minutes and then add chickpeas.
5.Add dhal makhani powder and allow it to cook in a medium flame for about 20 minutes. 
6.When the gravy starts to thicken add heavy cream and dried fenugreek leaves. Bring it to boil. Serve with rice/ roti.

Swiss chard dhal /keerai kootu

 Swiss chard is high in vitamins A, K and C. It is also rich in minerals, dietary fiber and protein. I love the taste of Swiss chard, even if it is stir-fry.

Serves up to 3 people
Preparation time: 30 minutes

Ingredients:

1 bunch of swiss chard
1/2 cup of toor dhal
2 tbsp of Bengal gram dhal
1/4 tsp of turmeric
2-3 cloves of garlic
3 dried red chillies (~spice level)
1/2 tsp of cumin seeds
2 tsp of oil
salt as required

Preparation:

1.Pressure cook both the dhals along with turmeric and 2 1/2 cups of water. Fine chop the greens (swiss chard) and remove the stem. 
2.Heat oil in the pan, add cumin seeds. As the cumin sputters, add chopped garlic. Saute for a minute then add the greens. Saute well for 5-10 minutes. The flavor of the garlic infuses in to the greens.
3.When the greens are wilted add the broken red chillies, cooked dhal and salt. Close the lid for another 5 minutes. 
4.Swiss chard dhal is ready. Serve with rice/ roti.

Chinese Broccoli saag/ keerai masiyal

     Keerai masiyal is my mom's recipe. She makes with arai keerai/ siru keerai available in South India. I wanted to relish the masiyal with the available greens in US. Chinese broccoli is a close substitute for siru keerai. This greens has low Sodium and cholesterol.

Serves up to 4 people

Preparation time: 45 minutes

Ingredients:

1 bunch of Chinese broccoli

1 fistful of baby spinach

3/4 cup of toor dhal

1 tomato

3-4 green chillies

cherry-sized tamarind

3 cloves of garlic

1/4 tsp of turmeric

1/2 tbsp of oil

1 tsp of ghee

salt as required

Seasoning:

1/2 tsp of mustard

1/2 tsp of cumin seeds

pinch of asafoetida

Preparation:

1.Pressure cook the toor dhal with turmeric and 2  1/2 cups of water. Chop the leaves of chinese broccoli and baby spinach.

2.Add the greens to the cooked dhal along with salt, chopped tomatoes, slit green chillies, garlic, tamarind and salt. Pressure cook them for 1 whitle.

3. Allow it to cool. Take the top layer containing the greens and pulse them 2 or 3 times. Mix well with the dhal.

4.Heat oil and ghee in the pan and add the seasoning. As the mustard crackles, add the chopped onion and saute for 2 to 3 minutes.

5.Add them to the keerai/saag. Chinese broccoli keerai is ready and serve them with rice.