SPLIT CHICKPEA & MUNG DAL WITH SPINACH Recipe by our HomeChef @sweety._pandya INGREDIENTS : ½ cup split yellow mung lentils ½ cup split chickpea lentils 2 cup water for soaking 4 cup water for cooking 2 tbsp coconut milk ( optional) 1 cup fresh spinach leaves roughly chopped ½ cup chopped zucchini ½ cup chopped carrots 1 tsp salt 1 tbsp lemon juice TADKA : 1 tbsp oil 1 tbsp cumin seeds 1 tsp mustard seeds ¼ tsp asafoetida 2 star anise ¼ tsp turmeric ½ tbsp grated or finely chopped ginger 10 curry leaves roughly chopped 1 tsp Garam Masala ¼ tsp chopped green chillies (optional) METHOD : 1. Soak lentils overnight or for at least 2 hours before cooking. Wash the lentils thoroughly in a sieve until the water runs clear. 2. Start the instant pot in sauté mode and heat oil in it (if using stove top then you can follow the same instructions minus the buttons!) 3. Add cumin seeds & mustard seeds, let them pop, and then add asafetida. 4. Add ginger and sauté for a couple of seconds, following curry leaves and star anise. 5. Pour in the water and the lentils. 6. Cook for 20 minutes till the lentils start losing their shape and combine with the water. 7. Now add the zucchini and carrots, place the lid on and cook for another 10 to 15 minutes until the vegetables are soft and dal reaches desired consistency (I like this Dal to be quite thick and creamy!) 8. Once cooked, add the coconut milk, spinach and mix. 9. By this time, your one-pot vegetable dal will have a thick and smooth soup-like consistency. To finish, stir in the lemon juice,garam masala, and fresh coriander.

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Home Chef India, Culinary Consultants, Food Bloggers, Food Critic Writers, Food Professionals, Hospitality Food Recipe Publishers, Hotel Food Recipe Publishers, Home Chef India, Enthusiastic Food Lovers, Home Chefs & Foodies, Food Lovers Market, Food Lover Junction, The World's Best Cities For Food Lovers, The Spicy Food Lovers' Cookbook

SPLIT CHICKPEA & MUNG DAL WITH SPINACH Recipe by our HomeChef @sweety._pandya

INGREDIENTS :

½ cup split yellow mung lentils
½ cup split chickpea lentils
2 cup water for soaking
4 cup water for cooking
2 tbsp coconut milk ( optional)
1 cup fresh spinach leaves roughly chopped
½ cup chopped zucchini
½ cup chopped carrots
1 tsp salt
1 tbsp lemon juice

TADKA :
1 tbsp oil
1 tbsp cumin seeds
1 tsp mustard seeds
¼ tsp asafoetida
2 star anise
¼ tsp turmeric
½ tbsp grated or finely chopped ginger
10 curry leaves roughly chopped
1 tsp Garam Masala
¼ tsp chopped green chillies (optional)

METHOD :
1. Soak lentils overnight or for at least 2 hours before cooking. Wash the lentils thoroughly in a sieve until the water runs clear.
2. Start the instant pot in sauté mode and heat oil in it (if using stove top then you can follow the same instructions minus the buttons!)
3. Add cumin seeds & mustard seeds, let them pop, and then add asafetida.
4. Add ginger and sauté for a couple of seconds, following curry leaves and star anise.
5. Pour in the water and the lentils.
6. Cook for 20 minutes till the lentils start losing their shape and combine with the water.
7. Now add the zucchini and carrots, place the lid on and cook for another 10 to 15 minutes until the vegetables are soft and dal reaches desired consistency (I like this Dal to be quite thick and creamy!)
8. Once cooked, add the coconut milk, spinach and mix.
9. By this time, your one-pot vegetable dal will have a thick and smooth soup-like consistency. To finish, stir in the lemon juice,garam masala, and fresh coriander.

#quarantinecooking #recipeofinstragram #recipes #recipe #recipeoftheday #recipeshare #easyrecipes #healthyrecipes #recipeideas #recipesharing #quickrecipes #foodism #homechefs #homechefs_india #recipeoftheweek #recipechallenge #recipetotry #trythisrecipe #foodism.xyz

SPLIT CHICKPEA & MUNG DAL WITH SPINACH Recipe by our HomeChef @sweety._pandya INGREDIENTS : ½ cup split yellow mung lentils ½ cup split chickpea lentils 2 cup water for soaking 4 cup water for cooking 2 tbsp coconut milk ( optional) 1 cup fresh spinach leaves roughly chopped ½ cup chopped zucchini ½ cup chopped carrots 1 tsp salt 1 tbsp lemon juice TADKA : 1 tbsp oil 1 tbsp cumin seeds 1 tsp mustard seeds ¼ tsp asafoetida 2 star anise ¼ tsp turmeric ½ tbsp grated or finely chopped ginger 10 curry leaves roughly chopped 1 tsp Garam Masala ¼ tsp chopped green chillies (optional) METHOD : 1. Soak lentils overnight or for at least 2 hours before cooking. Wash the lentils thoroughly in a sieve until the water runs clear. 2. Start the instant pot in sauté mode and heat oil in it (if using stove top then you can follow the same instructions minus the buttons!) 3. Add cumin seeds & mustard seeds, let them pop, and then add asafetida. 4. Add ginger and sauté for a couple of seconds, following curry leaves and star anise. 5. Pour in the water and the lentils. 6. Cook for 20 minutes till the lentils start losing their shape and combine with the water. 7. Now add the zucchini and carrots, place the lid on and cook for another 10 to 15 minutes until the vegetables are soft and dal reaches desired consistency (I like this Dal to be quite thick and creamy!) 8. Once cooked, add the coconut milk, spinach and mix. 9. By this time, your one-pot vegetable dal will have a thick and smooth soup-like consistency. To finish, stir in the lemon juice,garam masala, and fresh coriander. #quarantinecooking #recipeofinstragram #recipes #recipe #recipeoftheday #recipeshare #easyrecipes #healthyrecipes #recipeideas #recipesharing #quickrecipes #foodism #homechefs #homechefs_india #recipeoftheweek #recipechallenge #recipetotry #trythisrecipe #foodism.xyz

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