Spinach-Lentil Curry




1/2 cup toor dal
1/2 cup masoor dal
3 cups spinach-chopped
1 small tomato-chopped
1 garlic clove-finely chopped
2 green chilies-chopped
1 tsp cumin-coriander powder
1/2 tsp gujarati dal shaak no masalo (or garam masala)
salt to taste
2 tbsp jaggery
2 kokum pieces

For tempering
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/3 tsp turmeric
1/4th tsp asafoetida
1/3 tsp chili powder


1. Wash and soak the toor dal and masoor dal for atleast half an hour.
2. Boil them in a pressure cooker for 3-4 whistles.
3. Heat oil, add the mustard and cumin seeds and when they pop, add the turmeric, asafoetida and the chili powder.
4. Next add the chopped garlic and green chilies and saute for 1-2 minutes.
5. Next add the spinach and saute it for 4-5 minutes.
6. Add the boiled toor and masoor dal, add1/2 a cup water (more or less required as per consistency/your liking) and let boil for 10 minutes.
7. Add the salt, cumin-coriander powder, kokum,tomatoes and dal-shaak no masalo and let boil for 10 more minutes.
8. Finally add the jaggery, boil for 10 minutes and serve hot with rice or chapatis.




Variation: Substitute with various lentils and greens

Ringan bataku nu shaak (Eggplant potato sabzi)




3 slender long eggplants- chopped
2 small potatoes-chopped
1 tsp cumin coriander powder
1/2 tsp garam masala
salt to taste
1 tbsp jaggery
2 tsp coriander

For tempering
1 tbsp oil
1 tsp mustard seeds
1/3tsp turmeric powder
1/4th tsp asafeotida
1/3 tsp chili powder
2 green chilies chopped

1. Heat oil, add the mustard seeds and when they pop, add the turmeric, asafoetida, chili powder and green chlies.
2. Saute for a minute and add the potatoes and eggplant, add 1/2 cup water and cover and let cook for 10 minutes.
3. Keep stirring every 8-10 minutes and adding water as per needed.
4. Add salt, cumin-coriander powder and garam masala when the eggplants and potatoes are almost cooked.
5. Let cook for 10 more minutes and add jaggery, saute and cook for 5 minutes.
6. Serve with rotis garnished with coriander


Gajar-tamatyachi koshimbir (Carrot-Tomato salad-marathi style)




1 small carrot- grated
1 tomato-chopped
salt to taste
sugar to taste
1/4th tsp chili powder

For tempering
1 tbsp oil
1 tsp cumin seeds
1/4 tsp turmeric
a pinch of asafoetida
1 small green chili-chopped
5-7 curry leaves

1. Add salt, sugar and chili powder to the grated carrot-tomato mixture.
2. Heat oil, add the cumin seeds and when they turn slightly brown add the turmeric, asafoetida, green chili and curry leaves and pour this mixture over the carrot-tomato mixture.
3. Mix well and serve as a side dish.