Palak Moong Dal Fry And Lobia Chana Curry by Chef Mehboob

Ingredients for Palak Moong Daal Fry:

• Curry Leaves 20
• Garlic 6 clove
• Ginger Garlic Paste 1 tbsp
• Green Chilli 4
• Oil 2 tbsp
• Onion 1
• Salt to taste
• Spinach 3 bunch
• Moong Lentil 1/2 cup
• Turmeric 1/2 tsp
• Maash Lentil 1 tbsp
• Ginger 1 tbsp
• Cumin Seed 1 tsp
• Red Chilli Whole 10
• Lemon Juice 1 tbsp

Method:

1. Soak moong lentil. The add salt, turmeric & 5 cups of water and boil it.
2. Wash spinach nicely and cut thick.
3. Heat oil in one pan, add cumin seeds. After few seconds, add onion, green chilli & red chilli whole, cook it until onion becomes soft and changes his color.
4. Now add ginger garlic and cook for 30 minutes.
5. Now mix boiled lentil and cook until it boils.
6. Add chopped spinach and cook on low flame for 2 to 3 minutes.
7. Put lemon juice and serve hot.

Ingredients for Lobia Chana Curry:

• Olive Oil 2 tbsp
• Onion 1 cup
• Ginger 1 tbsp
• Curry Powder 3 tbsp
• Tomato 500 gram
• Chickpeas 1 cup
• Kidney Beans 1 cup
• Fennel Seeds 1 tsp
• Salt to taste
• Lemon Juice 1 tbsp
• Coriander 1/2 cup

Method:

1. Soak chickpeas and kidney beans with 1 pinch soda & water for 1 night. Then boil it.
2. Heat oil in one pan, fry onion & ginger until onion becomes soft.
3. Now add fennel seeds & curry powder and stir continuously.
4. Together add tomato, stir continuously and cook for approx 8 to 10 minutes.
5. Add chickpeas, kidney beans & salt and mix masala.
6. Add 2 cups water. When boiled, cover it, cook it for 5 to 10 minutes on slow flame until chickpeas & kidney beans becomes soft.
7. Close stove, add lemon juice and coriander.
8. Serve with hot basmati rice.