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Our young friend Puneet Shukla is a mediaperson, who is also interested in acting but the passion that drives him is cooking. Not only does he cook, but also pounds and grinds his own masala mixtures to add unique touch to his strictly vegetarian recipes. He isn't orthodox to eschew onion and garlic; it's just that he feels that these two, plus tomatoes, make everything taste the same. We couldn't agree more. Recently when we were participating in a panel discussion on his channel we raided his lunch box on two successive days not only to quell pangs of hunger but also to purloin recipes to share with our beloved readers. What he calls palak ki dulhan is a delightful variation on sagpaita from Awadh-e-daal prepared with greens. His magic trick allows you to enjoy the lentils and the spinach in equal measure. It's a winner. Palak ki Dulhan Ingredients
cleaned and chopped coarsely boiled and ground in a mixer) Husked arhar daal 100g Mung daal 10g Split chana daal 10g Heeng A pinch Haldi powder A pinch Cinnamon powder ¼ tsp
Cloves 2-3 Cumin seeds ½ tsp Green chillies (deseeded and pounded) 2 Lemon juice 1tsp Salt To taste Ghee 2tbsp Method Boil palak for3-4 minutes and drain. Keep aside. Cook the lentils in a cup and half of water in pressure cooker with haldi and salt till three whistles. Heat 1tbsp ghee in a pan and dissolve heeng in it then powdered cinnamon and cardamom. Put in the palak and cook for 3-4 minutes. Add to cooked daal and mix well. Prepare a tempering with cloves and cumin seeds in the remaining ghee and anoint the beautiful 'bride' with it. Sprinkle lemon juice just before serving. Enjoy with phulka or steamed rice. You won't miss the accompaniments. This is an almost one-dish meal balancing proteins and vegetables effortlessly. Maybe a katori of dahi to give dairy its due.
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Palak (spinach, fresh,
washed, 250 gm
Brown cardamom powder ¼
tsp