Ingredients:

• 2 pounds spinach (not baby spinach), stems removed and thoroughly cleaned
• 10 ounces yellow lentils (Bengal gram), picked through for debris and rinsed in cold water
• 2 teaspoons cumin seeds
• 1/4 cup canola oil
• 1 tablespoon finely chopped ginger root
• 1 tablespoon finely chopped green Thai chili pepper
• 2 teaspoons garam masala powder
• 1/2 teaspoon salt

Directions:

• Have ready a large rimmed baking sheet.
• In a large pot of boiling salted water, wilt the spinach; it will take only about 30 seconds.
• Drain the spinach, rinse it with cold water until it has cooled, and squeeze out as much water as possible. Transfer to a food processor and pulse until it forms a dense, pesto-like paste. Transfer to a bowl and set aside. Clean the processor bowl and blade.
• In a large pot of boiling salted water over high heat, cook the yellow lentils for about 25 minutes, until they have softened. Drain and rinse with cold water until the lentils have cooled. Transfer to a food processor and pulse to form a paste. Transfer to a bowl and set aside.
• In a small skillet over medium-high heat, toast the cumin seeds for about 30 seconds. Let them cool slightly, then transfer to a grinder and grind the seeds into a fine powder.
• In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the oil until it is smoking.
• Add the yellow lentil paste and cook for 5 to 7 minutes, stirring constantly, until it becomes dry.
• Add the spinach paste and cook for about 5 minutes, stirring, until the mixture appears dry. Add the ginger, green chili pepper, garam masala, ground cumin seeds and salt. Spread the mixture onto the baking sheet to cool completely.
  At this point, the mixture can be refrigerated in an airtight container for up to 2 days.
• When ready to cook, line a plate with paper towels. Divide the mixture into equal portions and form into patties no larger than 2 1/2 inches in diameter.
• The mixture for the cakes can be made up to 2 days in advance and refrigerated. Serve these cakes with Mint Chutney Makes eight to 10 2 1/2-inch-wide cakes
• 167 calories, 6g fat, n/a saturated fat, n/a cholesterol, 136mg sodium, 19g carbohydrates, 9g dietary fiber, 9g protein.

Prep Time: 20 min
Cook Time: 60 Mins
Serves: As desired

Murgh Cholay (Chana) Recipes

Ingredients:

• Chicken 1 kg
• Chickpeas (boiled) 1 cup
• Ginger Garlic Paste 2 tbsp
• Salt as per taste
• Onions (sliced) 2 medium
• Tomatoes (cubed) 3 medium
• Black Pepper Powder 1 tbsp
• Coriander Powder 1 tbsp
• Cumin Seeds 1 tsp
• Turmeric Powder 1 tsp
• Dalda VTF Banaspati 1/2 cup

Garnish:

• Green Chillies (Chopped) 3-4
• Fresh Coriander(Chopped) 1/2 bunch

Cooking Directions:

• In a pot, slightly heat Dalda VTF Banaspati on medium heat for 2-3 minutes.
• Add onions and fry till golden.Add ginger garlic paste with black peeper and saute for a minute.Then add tomatoes and cook until tender.
• Add salt, coriander powder, cumin, turmeric and chicken and stir well until banaspati separates.
• Add chickpeas with 2 cups of water and cook on low heat for
  10-12 minutes.
• Garnish and serve hot with naan.

Ingredients:

• 1/2 cup Moong Dal ( Green Gram)
• 1 small Onion chopped
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• Pinch of Asafoetida
• 1 long chopped Green Chillies
• 1 tbsp Oil
• 2 Curry Leaves
• Few Coriander leaves

Method:

• Pressure cook moong ki dal for 2 whistles.
• Mash it and add turmeric powder, hing and salt to it.
• Add 1 cup water.
• Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.
• Add the chopped onions and fry for a minute.
• Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.
• Garnish moong daal with coriander leaves and serve hot.