Today, I will be making a classy lentil-based dish which is perfect for both lunch & dinner. It is high in protein and tastes fantastic paired with rice or chapatis. It is an all-round dish and has the perfect blend of taste and health. Here’s the recipe for Split Bengal Gram with Spinach and Mushroom. Enjoy!
- Split Bengal Gram – 250 gms.
- Spinach – 100 gms.
- Mushrooms(Cut into halves) – 6.
- Onion – 1.
- Cumin – 1 tsp.
- Ginger-Garlic Paste – 1 tsp.
- Salt – According to taste.
- Turmeric Powder – 1 tsp.
- Red Chilly Powder – 1 tsp.
- Asafoetida – A pinch.
- Cumin Powder – 1 tsp.
- Green Chillies – 2.
- Tomato Puree – 1 tbsp.
- Garam Masala – 1 tsp.
- Vegetable Oil – 1 tbsp.
Cut the spinach roughly. Finely chop the onion.Wash and cut the mushrooms into halves and blanch them in a saucepan. Now wash the daal and boil it with the chopped spinach, salt and turmeric powder in a pressure cooker. Shallow fry the mushrooms till lightly browned.
Take a kadhai or a pan. Add the given amount of oil to it. Next, add the cumin and asafoetida and when it starts spluttering, add the finely chopped onion. Fry for one minute and then add the ginger-garlic paste.
Now add the remaining masalas, salt, turmeric powder, red chilly powder, cumin powder and next add the tomato puree. Fry this for two minutes and lastly add the chopped green chilies and garam masala.
Fry all again for three minutes and then add in the boiled daal and the shallow fried mushrooms. Add in water as needed to adjust the thickness of the daal. Garnish with chopped coriander and fresh cream.
Our Split Bengal Gram with Spinach and Mushrooms is done. Serve it with hot chapatis, tortillas, steamed or fried rice and the like.
Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!