Leftover Dal Palak Poori / Lentil and Spinach poori ~ Day 112

This is a perfect breakfast or lunchbox recipe for fuzzy kids who refuse to eat dal and spinach.  I made these pooris with a mildly spiced, leftover keerai masiyal (mashed spinach and dal).   You can make rotis or parathas with the same dough as well.

 -------------------------------------------------------------------------------------------------------------------------------

Preparation time: 5 minutes

Cooking time: 20 minutes

Yields: 25 pooris

---------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Leftover dal palak or dal - 1 cup
• Wheat flour - 2 to 2 and 1/2 cups
• Salt - to taste, for the flour
• Oil - 2 tbsp
• Oil - for frying
• More flour for dusting

Method:

1. Combine dal and flour with enough salt for the flour.  Knead into a smooth and tight dough.  If the dough sticks to the fingers, add more flour and knead.  Coat the dough with 2 tbsp of oil and cover.
2. Heat oil in a deep pan.  Take a golf ball size dough, dust it with flour and roll into small discs. Make 8 to 10  discs at a time and place it on a parchment paper.  Do not stack the pooris.
3. Slide the rolled puri one at a time into the hot oil.  With a slotted spoon, gently press the poori and splash hot oil over as it puffs up.  Turn it over and fry until golden brown on both sides.
4. Drain on paper towel.  Repeat the process with the rest of the discs and dough.
5. Serve hot with your favorite subzi or curry.

Beetroot Rice with Channa / Chickpeas ~ Day 39

This is one of the easiest, quickest, delicious and healthy rice dish to prepare.  It is a great lunchbox recipe to pack for kids as well as adults.  I made this dish with simple and minimal ingredients. Feel free to add onion, garlic, or any other vegetables if you wish.

----------------------------------------------------------------------------------------------------------------------------------

Preparation time: 10 minutes

Cook time: 25 minutes

Serves: 2

-----------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Basmati rice - 1 cup, cooked
• Beet root - 1 1/2 to 2 cups, shredded
• Channa / Chickpeas - 3/4 cup or more, canned or cooked
• Cumin Seeds - 1 tsp
• Cinnamon Stick - 1-inch piece
• Cloves - 3
• Biriyani or Pulao masala powder - 1 tbsp
• Garam masala powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Oil - 2 tbsp
• Ghee - 1 tsp

Method:

1. Heat oil in a large skillet.  Add cumin seeds, cinnamon and cloves.  Fry for 15 seconds.
2. Add shredded beetroot and turmeric powder.  Saute for 2 minutes.
3. Add biriyani or pulao masala powder, channa / chickpeas and salt.   Mix well and cook for 5 minutes over low heat.
4. Add the cooked rice and mix well to combine.  Finally, add 1 tsp ghee and stir.
5. Serve hot with yogurt or raita.