What's on Your Plate? Day #17 - Black Eyed Peas & Spinach curry

I’ve went MIA for a few days there..got busy baking but didn’t stop cooking though, just didn’t get a chance to sit down and update it here :) Made this hearty Black eyed peas and Spinach curry, its a one pot dish and comes together fairly quickly. I’ve used frozen black eyed peas since I can never remember to soak beans ahead of time, but if you have dried beans on hand, soak them for 6-7 hours or overnight and proceed with the recipe.

You will need:

2 cups frozen Black eyed peas, rinsed
1 large bunch spinach, rinsed and cut
1 onion, thinly sliced
1.5 cups Tomato puree (from fresh tomatoes)
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tbsp Ginger Garlic paste
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Kashmiri red chili powder
1/2 tsp Garam masala
2 tbsp Heavy cream (optional)
Salt to taste

Heat oil in a pressure cooker. Add the mustard seeds and cumin seeds. When it splutters add the sliced onions and sauté until soft and translucent. Add the ginger garlic paste and saute until fragrant. Now add the chopped spinach and saute for a few seconds. Add the tomato puree next and the coriander powder, cumin powder & red chili powder. Combine and cook on medium heat for 3-4 minutes. Now add the frozen black eyed peas, garam masala and salt to taste. Add 2 cups water and stir to combine. Place cooker lid and place weight. Turn heat to high and cook for 3-4 whistles. 

If you don’t have a pressure cooker, you can cook the beans separately and follow the recipe as is.Cook on medium heat for 8-10 minutes. We had this curry with Chapatis, the kids enjoyed it, thankfully! Got Spinach and Beans into them successfully, that’s a score! :D

 

What's on Your Plate? Day #16 - Instant Rava Dhokla

A friend shared this recipe many years ago and ever since this has been my go to recipe for Dhoklas.

Dhokla is a Gujarati dish made in the state of Gujarat in India. It is typically made out of split chickpeas flour or Besan, where the paste is fermented for a few hours and in some cases for a few days before it is steamed to make Dhoklas.

This Instant Rava Dhokla is soft and spongy just like the fermented version and makes for a quick snack or appetizer. 

You will need:

1 cup Rava (Semolina)

1 cup plain Yoghurt 

1/2 - 3/4 cup Water

1-2 tsp Fruit salt

2 chillies,finely chopped (adjust to taste)

1 tsp Ginger, finely chopped

Few curry leaves, finely chopped

1/2 tsp Turmeric

Salt to taste

To drizzle:

2 tbsp Water

2 tsp Lemon juice

1 tsp sugar

Seasoning:

Chopped Cilantro

1 tbsp Oil

1/2 tsp Mustard seeds

In a bowl, combine rava, yoghurt, salt, turmeric. Add water as required to make a thick batter but pourable consistency. Now add fruit salt and whisk briskly so that the batter becomes light and frothy. If the batter feels dense then you need to add more fruit salt. The lighter the batter the lighter the Dhokla.

Grease two deep pans generously with oil. Divide batter equally between pans. Place one above the other and steam in a pressure cooker or steamer. When the pressures rises in the cooker, place weight, lower heat and steam for 8-9 minutes.  

Turn off heat and allow the cooker to cool for 10 minutes. Remove pans and set aside for few mins before unmolding the Dhokla. Run a knife around edges of Dhokla, then flip the pan onto a plate. Cut into pieces using a sharp knife. Combine the lemon juice, water and sugar. Drizzle over the Dhokla. 

Heat oil in a pan. Add the mustard seeds, chopped chillies, curry leaves and chopped ginger.Saute for few seconds and top the Dhokla with this seasoning. Garnish with chopped Cilantro. 

Serve with Mint chutney & Tamarind chutney while still warm.