WV13 ~ Palak Chole
Tella Mandaram (White Hibiscus) from Front Yard
Morning:
Sprouted moong + sprouted chickpeas combined with generous amounts of ginger, green chilli, cumin and salt, ground into smooth batter. The batter is then made into dosa. I had one dosa for breakfast with tomato chutney.
A glass of ragi ganji without sweetener
Noon:
Sprouted moong + sprouted chickpea dosa
A cup of palak chole
A small cup of cucumber and carrot slices
Evening:
A glass of ginger buttermilk
Night:
1 sprouted moong + sprouted chickpea dosa
A small cup of palak chole
A glass of tomato soopa (rasam)
A glass of cold ginger buttermilk
Workout:
Made another batch of biyyam vadiyalu for Sun-drying in the morning
Pillow covers are done and now on to curtains sewing project – evening
In Retrospect:
Busy but beautiful day. No carbo cravings and reduced appetite.
Palak Chole:
2 cups – cooked (or canned) chickpeas (Chole)
6 cups – chopped fresh spinach (Palak)
1 onion and 1 tomato- finely chopped
1×1 inch piece – fresh ginger, skin peeled
2 tablespoons – chana masala powder
1/2 teaspoon – salt, or to taste
1/2 teaspoon each – turmeric and red chilli powder
1/4 cup each – fresh cilantro and lemon juice to garnish
From masala dabba: tadka ingredientsStep 1: Take quarter cup of cooked or canned chickpeas in a mixer. Add ginger and blend to fine paste. Remove the paste to a cup and keep aside. (This is added to thicken the chole gravy.)
Step 2: Heat a tablespoon of peanut oil in a deep pan. Add and toast a teaspoon each – cumin, black cumin and kasuri methi to fragrance. Add onion and tomato. Saute to soft. Next goes the spinach. Saute spinach until it has collapsed. Add chickpeas, chickpea-ginger paste, chana masala powder, salt, red chilli powder and turmeric. Add about two cups of water. Mix well. Cover and simmer on medium heat, stirring in-between for 15 to 20 minutes. Garnish with cilantro and lemon juice, and serve warm with rice or roti. Good on it’s own too.
Palak Chole for Meal Today