Hariyali Dal ( Pregnancy Recipe )
by Tarla Dalal
Added to 101 cookbooks
This recipe has been viewed 19692 times
A tasty dal, made with masoor dal and greens. Spinach and fenugreek leaves are a good source of vitamin a, iron and calcium. All dals are rich sources of protein and energy. Masoor dal is easier to digest than arhar dal. It is therefore a better choice for you when you're pregnant, as it will provide you with protein and yet not leave you feeling uncomfortable after you have eaten. This dal is a slightly dry preparation and if you want to have it with rice, you may need to add a little more water to "thin" it down.
- Combine the dal along with 2 cups of water and pressure cook for 3 whistles. Keep aside. Allow the steam to escape before opening the lid.
- Heat the ghee in a kadhai, add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour.
- Add the tomatoes and prepared paste and sauté on a medium flame for few seconds.
- Add the cooked masoor dal and cook on a medium flame for 1 minute.
- Add the greens and cook on a medium flame for 1 minute.
- Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
- Serve hot.
Nutrient values (Abbrv) per serving
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