Monday, January 4, 2010

Palak-Gajar-Daal na Muthiya

Ingredients :
1 cup grated carrots1 cup shredded, fresh spinachsalt to taste1/4 tsp asafetida1/2 tsp turmeric powder1 - 2 tsp green chili-ginger paste1 tbsp plain yogurt (optional)1 tsp sesame seedsSoak overnight :
3/4 cup masoor daal1/4 cup chana daalTempering:
2 tsp oil1 tsp mustard seeds1 tsp sesame seeds/teel/talGarnish:
1 tbsp chopped cilantro/coriander leaves1 tbsp fresh, scraped coconut1 small lemon, squeezedMethod:

Soak daals overnight or for about 7-8 hours. Next morning, grind them with asafetida & turmeric powder, without adding any water.
Take the batter out. Add carrot, salt, spinach, chili-ginger paste, salt and yogurt - if using. Slowly knead together to form a dough.Shape into rolls as shown below.
Steam the rolls in the pressure cooker or idli steamer without putting any pressure/weight.
Take off the cooker. Let them cool down a bit. Cut into bite sized pieces.
Heat oil in a small saucepan. Add the ingredients for tempering. Pour sizzling oil all over the muthias.
Garnish with cilantro, coconut & fresh lemon juice. Serve warm.Note1. Add yogurt while kneading slowly so the dough shouldn't get too sticky.2. If you like, instead of tempering, you can even saute the muthiyas in oil.

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