A few months ago my mom was on a cooking show on a new Kannada tv channel "Suvarna TV". It was an exciting time for all of us to watch her on tv and do what she does best - cook. The shoot was in Bangalore and she had to bring all the ingredients and the vessels to make her dishes. She chose to make a curry "Punjabi Malai Palak" and also a sweet dish " Avalakki Payasa" (Poha Kheer) Both can be made in a jiffy with no mess. My dad and mom drove from Mysore to Bangalore the previous day of the shoot, went to granny's place. The next morning, mom, dad and granny left to the studios. But there were many people lined up for that day, that by the time mom got her chance it was almost late evening. But they were very patient the whole time and I guess it payed off!
My brother recorded the whole programme on his cellphone when it was telecast on tv and sent it to me, because we don't get that channel here. It felt nice, because for the very first time, someone in the family was actually on a cooking show. Mom has been a great cook all her life, she has been conducting cooking classes at home for almost 27 years now and she continues to do so. I feel so proud to have a wonderful mom like her!! :)
Here is the video. It is in Kannada. Mom is the one in black saree...her name is Anitha.
Following is the recipe for the daal.
Punjabi Malai Daal:
You will need:
1 cup Green gram (Whole Moong) soaked overnight
2 cups Spinach chopped
5 Green chillies
½ Cup Tomatoes chopped
¼ tsp Turmeric
1 tbsp Ghee
1 tsp Cumin seeds
1 tbsp Chopped ginger
1 onion chopped
½ cup Plain yoghurt
1 tsp Jaggery powdered
Besan if required
1 tsp Red chilli powder
Salt to taste
In a pressure cooker, add soaked, drained green gram. Add 2- 2 ½ cups water. Add chopped spinach, tomatoes, slit green chillies, chopped ginger and turmeric. Close lid and cook on high till steam begins to rise. Place weight, reduce heat to low and cook for 6- 7 minutes.
Meanwhile, heat ghee in a pan. Add the cumin seeds and sauté for a minute. Add the chopped onions and sauté till soft and translucent. Add red chilli powder and sauté for a minute more.
Add the cooked gram to this and bring to a simmering boil. Add salt and jaggery. If the dal is too thin, then make a paste of besan flour with little water and add to the dal while stirring. This thickens the dal. Bring to a boil and then add the lightly beaten plain yoghurt. Simmer for a minute and then turn off heat. Serve hot with rice or rotis/pooris.
I tried the Poha Kheer too, but when I made it I forgot to take pics. So when I have the pics, will certainly post the recipe and the video here.
Punjabi Malai Daal is my entry to the event "My Legume Love Affair" hosted by Susan of The Well-Seasoned Cook.