7 Days 7 Lunch Ideas | ASMR
Recipes in this Video
Palak Kondakodalai Dal is a nutritious dish hailing from South India, where lentils and leafy greens are staples in everyday cooking. This dish embodies the region's emphasis on vegetarian meals, often served with rice or roti. Its vibrant green color and hearty texture make it a comforting choice for family dinners, and it showcases the balance of flavors typical in Indian cuisine. With the rise of health-conscious eating, variations using different greens or lentils have become popular, appealing to a global audience.
Ingredients
- ●palak (spinach)
- ●kondakodalai (black gram)
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●turmeric powder
- ●cumin seeds
- ●mustard seeds
- ●coriander powder
- ●red chili powder
- ●salt
- ●oil
- ●curry leaves
- ●lemon juice
Instructions
- 1Soak kondakodalai in water for 4-6 hours or overnight.
- 2Drain the soaked kondakodalai and rinse under cold water.
- 3Boil the kondakodalai in water until tender, about 20-25 minutes.
- 4Heat oil in a pan over medium heat and add mustard seeds until they splutter.
- 5Add cumin seeds and curry leaves, sauté for 30 seconds until fragrant.
- 6Add chopped onion and sauté until translucent, about 5 minutes.
- 7Stir in minced garlic, ginger, and green chili; cook for 2-3 minutes until aromatic.
- 8Add chopped tomato, turmeric powder, coriander powder, and red chili powder; cook until tomatoes soften, about 5 minutes.
- 9Add the boiled kondakodalai to the pan and mix well with the spices.
- 10Stir in chopped palak and cook until wilted, about 3-4 minutes.
- 11Season with salt and lemon juice to taste.
- 12Simmer for an additional 5 minutes to meld flavors.
- 13Serve hot with rice or roti.
Ingredient Alternatives
kondakodalai (black gram)
Healthier: moong dal
Cheaper: split peas
Moong dal is lighter and cooks faster, while split peas are more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●4 medium potatoes, peeled and diced
- ●1 large onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 medium tomatoes, chopped
- ●1 cup coconut milk
- ●2 tbsp curry powder
- ●1 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1/2 tsp chili powder
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onion and sauté until golden brown.
- 4Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 5Add the chopped tomatoes and cook until they soften and break down.
- 6Stir in the curry powder, turmeric powder, and chili powder, cooking for 1-2 minutes to release the spices' flavors.
- 7Add the diced potatoes and stir well to coat them with the spice mixture.
- 8Pour in the coconut milk and add salt to taste. Bring to a boil.
- 9Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- 10Once cooked, garnish with fresh cilantro before serving.
Equipment
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