My lunch frame Dal Palak, Potato bhaji garnished with grated coconut, Rice, Rose Chapati, Curd, Buttermilk, Cucumber & Hot Kanchikai pickle
This pickle is extremely good for health, but this fruit is not easily available in the market. Pickle is made by my mummy.
Kanchikai (also known as Heralekai in Kannada, Nartanga in Hindi, Nartangai in Tamil, Citron Lime) is like a cross between sweet lime and lemon. It is almost as big as a sweet lime with a rough, dark green outer layer.
Ingredients:
· Spinach – 1 small bunch
· Tur dal - 1 cup (Boiled)
· Salt to taste
· Turmeric - ½ tsp
· Ghee - 2 tbsp
· Cumin seeds ((jeera) - 1 tsp
· Asafoetida (hing) - ½ tsp
· Garlic - 1 tbsp (chopped)
· Ginger - 1 tsp (chopped)
· Green chillies - 2-3 no. (chopped)
· Onion – 1 big sized (chopped)
· Turmeric - ½ tsp
· Coriander powder - 1 tbsp
· Red chilli powder - 1 tsp
· Tomatoes – 1 big sized (chopped)
· Salt to taste
· Lemon juice - 1 tsp
· Garam masala - 1 tsp
For tadka: (Optional)
· Ghee - 1 tbsp
· Cumin seeds ((jeera) - 1 tsp
· Red chilli powder - 1 tsp
· Asafoetida (hing) - ½ tsp
· Whole red chilli - 2-3 no.
Method:
· Heat a pan, add ghee and allow it to heat.
· Add cumin seeds, asafoetida, onion, chilli, garlic, ginger, sauté it on high flame till the onions turn translucent.
· Now add tomatoes and cook till it turns mushy.
· Add red chilli powder, turmeric powder, coriander powder, salt and give it a good mix.
· Add chopped spinach, mix well and let it cook.
· Now add the cooked dal and let it boil. Add garam masala and lemon juice, give a good mix.
· Let it boil and turn off the flame.
· Dal palak is ready to be served with hot steamed rice or roti or chapati.
For tadka: (Optional)
· Heat ghee in a pan, add jeera, red chilli powder, asafoetida, whole red chilli, mix and pour it over hot dal palak before serving.
