Sunday, last day of the glorious long weekend. Was I ready for it to end? Nope, but all good things come to an end! And there was work to be done to prepare for the week ahead.
I woke up sniffly! Sydney decided to get cold and my body decided that I can’t cope with it. So head cold it was. A really hot bath cheered me up enough to get ready to visit the Indian shop to stock up on the Indian grocery items. Since I have discovered Udaya, I feel closer to India. The shop has everything you can really ask for Indian cooking. We picked up a new pressure cooker and a tawa. A few years ago I would have waited for someone from India to come over or for me to go there to get any of this. But now it is too easy!
The trip to Udaya also meant that we bought our favourite snacks for lunch. So we tucked in delicious vegetarian rolls, chicken rolls, medu vada and samosa chaat for lunch. This was followed, in true Indian style, by a sweet. Avi and Yash had gulab jamun while I bought some coconut barfi for myself. Yum!
For dinner, we decided to cook two dishes, a vegetable and a dal so that we don’t need to cook anything tomorrow and we can do with the left overs. I decided to cook the moong dal with spinach and aloo gobhi. We already had the missi rotis to eat it with and I made boiled rice for Yash. The combination was delicious and nutritious. I am ready for tomorrow? Nah……but till tomorrow…….
Moong dal
Ingredients
- 1/2 Cup Moong dal
- 1 Chopped Onion
- 3 Cloves Garlic (Minced)
- Pinch Hing (asfoetida)
- 1 tsp turmeric
- 1 tsp red chilli powder
- 100 g Chopped spinach
- salt to taste
- 1 Tbsp Oil
Directions
- Soak the moong dal for 30 mins
- Heat the oil in a pressure cooker.
- Add the asfoetida/hing and the minced garlic. Sauté for a minute and then add the chopped onions,
- Sauté the onions for a few minutes till they are translucent.
- Add the turmeric, red chilli powder and salt.
- Add the chopped spinach. I sometimes use a cube of frozen spinach when fresh is not available.
- Add the soaked dal and enough water to cover the mixture.
- Pressure cook for 20 minutes. Let the steam escape before opening the pressure cooker.
- Pour a little ghee on top and serve it hot with rotis or parathas.
Aloo gobhi
Ingredients
- 1/2 Cauliflower (chopped in small florets)
- 2 Whole Potato (roughly chopped)
- 1 Chopped Onion
- 2 Cloves Garlic (Minced)
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- salt to taste
- 2 Tbsp Oil
Directions
- Heat oil in a wok or deep pan or karahi.
- Add the minced garlic and chopped onion in the oil and sauté for a few minutes.
- Add the cauliflower and the potatoes to the pan. Mix it well so that it is coated evenly with oil and the onions and garlic.
- Add the turmeric, chilli powder and salt and mix it well.
- Cover the pan till the cauliflower and potatoes are cooked.
- Cook the vegetable in open pan now till the oil starts to separate.
- Serve it with hot rotis.
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