Broccoli with Besan Subzi

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4

Ingredients:

Broccoli – 8 oz, cut into bite sized florets (washed and dried)
Oil – 2 Tbsp, divided
Cumin Seeds – 1/2 tsp
Asafotida – 1/8 tsp
Garlic – 1 Tbsp, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Chickpea Flour (Besan) – 1/2 cup
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Dry Mango Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Coriander Powder – 1/2 tsp
Red Chili Powder – 1/4 tsp or to taste
Lime or Lemon Juice – to taste for garnishing

Method:

1. Heat 1 Tbsp Oil in a skillet on medium heat.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Asafoetida, Garlic and Green Chilies. Stir for 15 seconds.
4. Add Broccoli and mix well. Cover and cook for 2-3 minutes. Lightly salt the broccoli and continue to cook covered for another 2-3 minutes
5. In a separate bowl, combine Chickpea Flour, Turmeric Powder, Cumin Powder, Dry Mango Powder, Garam Masala, Salt, Coriander Powder and Red Chili Powder.
6. Add 1 Tbsp Oil and incorporate it well into the flour.
7. Uncover the broccoli and sprinkle the Chickpea Flour mixture evenly over all of the florets. DO NOT MIX.
8. Cover and cook for 5 minutes.
9. Uncover the broccoli and sprinkle a little water (just enough to moisten the chickpea flour lightly). Mix, cover and cook for another 3 minutes.
10. Garnish with Lime/Lemon Juice and serve hot with chapati or rice and daal.

Keerai molagootal

KEERAI MOLAGOOTAL / KEERAI KOOTU

 

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PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

 

South Indian Keerai Molagootal. Lentils cooked in a spinach gravy and tempered with a pepper-cumin-coconut mixture.

Author: Kannamma - Suguna Vinodh

Recipe type: Dal / Lentil recipes

Cuisine: South Indian

Serves: 4

INGREDIENTS

• 2 Cups Spinach
• ½ cup Toor dal

For the coconut mixture

• 2 teaspoon Oil
• 2 tablespoon Urad dal
• 1 teaspoon Cumin seeds
• 2 teaspoon Peppercorn
• ½ cup fresh shredded Coconut

For the tempering

• 1 teaspoon Oil
• ¼ teaspoon Mustard seeds
• ½ teaspoon Turmeric powder
• ¼ teaspoon Asafoetida
• 1 sprig Curry leaves
• 1 teaspoon salt

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INSTRUCTIONS

1. Boil about 2 cups of spinach in 1 cup of water for 10 minutes in medium flame. Remove off heat. Grind the cooked spinach to a coarse paste. Set aside.
2. Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.
3. Take a pan / kadai and heat 2 teaspoons of oil in it. Add in the urad dal, cumin seeds and pepper. Saute in very low flame until the urad dal is nice and brown. Getting the urad dal nice and brown is the key. It should smell nutty when the dal turns brown. Add in half a cup of shredded coconut. Briefly saute everything to combine. Remove off heat. Add enough water to the mixture and grind to a smooth paste. Set aside.
4. The Final Tempering: Take a deep pan and add a teaspoon of oil. When the oil is hot, add in the mustard seeds, curry leaves, asafoetida and the turmeric. Let the mustard seeds splutter.
5. Add in the spinach paste, coconut mixture paste and the cooked toor dal. Add in the salt. Let it simmer for 3-4 minutes. Remove off heat.