Daal Palak / Spinach Red gram Curry

INGREDIENTS:

• Red gram / toor daal - ¼ cup
• Spinach (chopped) - 2 cup
• Onion (chopped) - 1 no
• Tomato (chopped)-1 no
• Green Chilly (slit)-2 nos
• Garlic (crushed)- 2  pods
• Chilly powder- ¼ tsp
• Corriander Powder- ½ tsp
• Turmeric powder - ¼ tsp
• Asafoetida powder - ¼ tsp
• Cumin seed - ¼ tsp
• Mustard seeds – ¼ tsp
• Red Chilly-2 nos
• Salt – to taste
• Oil - 1 tbsp

PREPARATION METHOD

• Cook the toor daal / red gram in water and keep it aside.
• Heat oil in a pan.
• Put mustard seeds, cumin seed and red chillies and allow to splutter.
• Add onions, green chillies, crushed garlic and sauté till onion turns transparent.
• Add tomatoes and sauté well.
• Add red chilly powder, corriander powder, asafoetida powder and sauté for a minute.
• Add spinach and cooked daal / red gram and mix well.
• Add turmeric powder and salt into it .
• Cover the pan and and let it cook.(no need to add water because the water in the cooked daal and from the spinach is enough to cook)
• Turn off the stove when the curry becomes thick.

Recommended Combination: Serve hot with Rice / Chappathi.

Capsicum Spinach Masala

INGREDIENTS:

• Bell pepper / Capsicum(chopped) - 1 no
• Spinach(chopped) - 3 cup
• Onion(chopped) - 1 no
• Garlic(chopped) - 1 tsp
• Tomato (chopped)-1 no
• Green Chilly(slit)-2 nos
• Chilly powder- ¼ tsp
• Corriander Powder- ½ tsp
• Garam masala Powder- ¼ tsp
• Turmeric powder - ¼ tsp
• Pepper Powder - ¼ tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Salt – to taste
• Oil - 1 tbsp
• Curry leaves- few

PREPARATION METHOD:

• Heat oil in the pan.
• Put mustard seeds and red Chillies and allow to Splutter.
• Add curry leaves.
• Add onions, garlic, green chillies and sauté onions till it turns transparent.
• Add tomatoes and sauté well.
• Add red chilly powder, corriander powder, garam masala powder, pepper powder and sauté for a minute.
• Add spinach and bell pepper into it and mix well.
• Add turmeric powder and salt into it .
• Let it cook for 5 - 6 minutes.
• Turn off the stove when the vegetables are cooked well and water dries up.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Beetroot Curry

Beetroot is rich in dietary fiber and has no cholestrol, which makes it a healthy side dish.
Beetroot Curry is a tasty side dish for Chapathi or Naan.

INGREDIENTS:

• Chopped Beetrot -2 medium size
• Diced Onion- 1 no
• Chopped Potato - 1 no
• Diced Tomato - 1 no
• Grated Coconut- ½ cup
• Red Chilly Powder - 1 tsp
• Coriander Powder- 1 tsp
• Turmeric Powder- ¼ tsp
• Fennelseed powder - 1 tsp
• Coconut Oil -1 tbsp
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Cook Chopped Beetroot, Onion and Potato along with Chilly Powder, Coriander Powder, Turmeric Powder, salt and water.
• Grind the coconut into a fine paste.
• Add this paste to the cooked vegetables along with Fennelseed powder and tomato.
• Allow to boil for few minutes. 
• Turn off the stove and add Coconut Oil and Curry leaves.

Recommended Combination: Beetroot curry can be served hot with Chappathi / Rice / Poori / Dosa