Egg & Tomato Stir Fry / Egg Recipes

Egg & Tomato stir fry is one of the easiest dish which can be prepared in 10 minutes. All you need for this “Egg & Tomato stir fry” recipe is Egg, tomato, garlic or garlic powder and chives. The same recipe can be prepared without garlic and chives but I have included those to give some extra flavour to the dish. This recipe is adapted from Chinese cooking and made few changes according to our taste bud. The selection of tomato is very important for this recipe. It should not be too ripe and sour. And while cooking tomato, make sure to not over cook it.

Me and my friend Sujitha Ruban who blogs at Sujithaeasycooking decided to re-start our theme cooking after 4 years. In 2016, we started posting series of soup recipes but couldn't continue later because of few personal commitments.

Sharing few soup recipes which we posted long back...

Chow chow soup / Chayote soup 
Sausage Coconut milk Soup 
Vetrillai Kozhi Soup / Betel leaves chicken soup 
Chicken and Mushroom soup 
Mushroom soup 
Veggies and Dal soup 
Tangy lemongrass noodles soup 
Carrot and beetroot soup 

And few soup recipes from Sujitha Easy cooking..

Vegetable Soup 
Roasted Zucchini Sweetcorn soup 
Prawn Zucchini creamy soup 
Drumstick Soup 
Tomato Soup 

And again now to bring back the energy on blogging and to motivate ourself, we started with an Egg theme as it will be an easy ingredient to buy during this lockdown period. I am truly excited to join my hands with my friend Suji after a long back and I hope this continues..

And coming to the recipe, this Egg & Tomato stir fry goes perfect with a steamed rice or fried rice. The addition of sesame oil gives a lovely Chinese cuisine flavour and aroma. The addition of sugar is just to balance the flavour of the dish. This is such an easy to prepare dish and also, many variations can be made according to our taste bud. Here comes the recipe for this delicious tangy stir fry...

Ingredients :

3 Eggs
1/3 Tsp Sesame oil
1 Tbsp White pepper powder
2 Tbsp Oil
1 Tsp Finely chopped Garlic pods or 1/2 Tsp Garlic powder 
1 Tomato, Sliced
1/2 Tsp Sugar
3/4 Tbsp Water
2 Tbsp Finely chopped Chives

Method :

Break eggs in a bowl and beat well using fork.

Add the required quantity of salt followed by sesame oil and white pepper.

Heat up a wok or pan and add 1 tbsp of oil.

Now add the eggs and scramble them.

Once done, remove from the flame and keep aside.

Now add the remaining oil to the same pan and add the finely chopped garlic if you are using the fresh ones.

Fry it for half a minute and add the sliced tomato. ( if you are using garlic powder, add at this stage )

Stir fry them quickly and add sugar followed by water.

Cover and let it cook for a minute. ( Do not over cook the tomato )

Now add the scrambled eggs to the tomato mixture and toss well.

Garnish with finely chopped chives and remove from the flame.

Serve hot.

Serving Options :

Serve with Rice or Fried rice.

Few egg recipes which I had posted earlier...

Egg Drop Ginger Soup 

Egg Appe Salna 

Egg Appe Masala Bhat 

Egg omelette Pulao 

Aloo Kangmet / Manipuri Cuisine

Aloo Kangmet is one of the staple food of Manipur which is prepared using potato, dry red chilli and salt. The mashed potato is tossed with the coarsely ground red chillies and seasoned with salt. Traditionally mustard oil is used in most of their dishes. Though regular oil can be used, addition of mustard oil gives an extra flavour to the dish. This recipe is quite easy to prepare as it has a very minimal ingredients. This simple yet tasty aloo kangmet pairs perfectly with Roti or Rice.

Prepared this delicious side dish for a blogger event "SShhh Cooking Secretly" which is happening every month among few fellow bloggers. You must be familiar about the event, if you are following my page or else, just click HERE to get more information about the event and the recipes which I have prepared so far for the event.

 For January month, I was paired with a wonderful blogger Poonam Bachhav who blogs at https://poonambachhav.blogspot.com. Her page is loaded with more delicious and mouthwatering recipes so don't miss to check out her page. She gave me mustard oil and red chilli as my secret ingredients and using those, prepared this traditional dish named Aloo kangmet. Likewise, I gave her Ginger and peas as a secret ingredients. And using those, she prepared Manipuri Kichadi and Mangal Ooti which looks super yummy and inviting. Do visit her page and try it out.

Ingredients :

3 Big Potatoes, boiled 
4 - 5 Dry red chillies 
1 Tbsp Mustard Oil 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat 1 tsp oil in a pan and add dry red chillies.

Roast and remove from the flame.

Grind it coarsely in a blender and keep aside.

Meanwhile, mash the boiled potatoes and keep aside.

Now heat the remaining oil in a same pan and add the ground chillies followed by mashed potato and the required quantity of salt.

Mix well and garnish with coriander leaves.

Serve hot.

Serving Options :

Serve hot with Roti or Rice. 

Vatana Usal / Maharastrian Cuisine

Vatana Usal is a delicious Maharashtrian recipe prepared using Peas and Potato. Vatana is a Maharashtrian name of green peas and in this recipe, I have used dried hara vatana ( Hara - green, Vatana - peas ) which can be substituted with the fresh ones based on the availability. Malvani masala powder is the key factor for this recipe to get a delicious and flavourful taste. Malvani masala powder is prepared by roasting and grinding lots of whole spices and I have followed Chef. Tarlaldalal recipe to prepare this flavourful masala powder. I have pressure cooked the soaked dried peas before adding it to the curry but the fresh ones are used, it is added along with the potatoes as it takes less time to cook compared to the dried ones. This curry/gravy is a great side dish to serve with Roti and also, can be served with Rice.

Prepared this recipe for an event Shhh Cooking Secretly Challenge which is hosted by a fellow bloggers. You must be familiar if you are following my page or click HERE to view more details on the challenge and so far recipes prepared for the event. For November month, I was paired with a wonderful blogger Priya Iyer who has an amazing webpage called thephotowali. Don't miss to check out her page to get loads of delicious recipes. She gave me Peas and Potato as my secret ingredients and using those lovely ingredients, tried this yummy recipe. And also, click HERE to check out the delicious street food recipe prepared by her using the secret ingredients given by me.

Recipe Source - Maharashtrian Recipes

Here comes a delicious and tasty side dish using Malvani masala powder, green peas and potato...

Ingredients :

1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder 
1/2 Cup Finely Chopped Onion
1 Tomato, finely chopped 
1/4 Tsp Turmeric powder 
1 Tbsp Malvani masala 
2 Medium sized potatoes, cut into small cubes
1 Cup Dried Green peas ( Fresh peas can also be used ) 
Salt to taste 
Coriander leaves for garnishing

To grind :

1 Tsp Oil 
1/2 Cup Onion, finely chopped 
1/2 Cup Coconut, grated 

Method :

Soak dried peas overnight and pressure cook it for 5 whistles by adding little salt or until it gets cooked. Keep aside.

Heat 1 Tsp oil in a pan and add 1/2 cup onion followed by coconut.

Saute and grind into a fine paste. Keep aside.

Heat 1 Tbsp oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by Hing powder and finely chopped onion.

Saute and add the chopped tomatoes followed by potatoes.

Add turmeric powder along with Malvani masala powder and the required quantity of salt.

Mix well and add little water to cook.

Cook until the potatoes get 3/4 the cooked and add the cooked peas.

Mix well and cook it for another couple of minutes.

Now add the ground coconut paste and cook it for 3 - 4 minutes.

Once done, garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve hot with Roti or Rice.

Garlic & Basil Butter Mushrooms

Garlic & Basil Butter Mushroom is a simple, yummy and flavourful dish which can be served as a starter and also, it make a great side dish for Fried rice or any rice varieties. The mushroom and bell pepper are sauteed in a butter along with garlic and dried basil to give a aromatic side dish is further tossed with pepper powder and fresh basil leaves to give a delicious taste and flavour.

Ingredients :

2 - 3 Tbsp Butter 
1 Tbsp Garlic pods, finely chopped 
15 - 20 Mushrooms, sliced 
1 Green Bell pepper / Capsicum, chopped 
1 Tbsp Dried basil  
1 Tsp Pepper powder 
Few Fresh Basil leaves
Salt to taste 

Method :

Heat butter in a pan and add garlic pods followed by green bell pepper.

Saute and add the sliced mushrooms.

Cook it for couple of minutes and add dried basil followed by pepper powder and salt.

Cook until the mushrooms get cooked and garnish with fresh basil leaves.

Serve hot.

Serving Options :

Serve with Fried rice or as a starter. 

Simba Besara Bhaja / Indian broad beans fry in Mustard paste

Simba Besara Bhaja is a Odia recipe in which the veggies are cooked in a mustard paste. Simba is nothing but broad beans / avarakai. The mustard seeds are soaked for a while and ground into a fine paste by adding garlic pods and red chillies. The addition of freshly prepared paste gives a lovely aroma and flavour to the curry. The same recipe can also be prepared using different veggies like potato, brinjal etc. Thanks to Ankita Dash for sharing this authentic recipe on her page "Foodexpressodisha". For September month Recipe Swap Challenge, I was paired with a wonderful blogger and youtuber Ankita Dash. Her webpage and youtube channel filled with loads of delicious recipes. Click the below links to check out her page.

Ankita Dash's Webpage : Click HERE

Ankita Dash's Youtube : Click HERE

This authentic Odia recipe pairs perfectly with Pakhala ( Water rice ), plain steamed rice, Rasam rice and Sambhar rice.

Recipe Source : Click HERE

Ingredients :

200 gms Broad beans, Avarakkai, chopped 
1 Tbsp Mustard oil 
1/2 Tsp Panch Poran 
1/4 Tsp Turmeric powder 
3 Tbsp Mustard seeds
7 - 8 Garlic pods
3 - 4 Dry red chillies 
Salt to taste 
Few Curry leaves 

Method :

Soak mustard seeds for half an hour and grind into a fine paste by adding garlic pods and red chillies.

Keep aside.

Heat oil in a pan and panch poran followed by the chopped broad beans, turmeric powder and salt.

When the veggies get half cooked, add the ground paste and cook until done.

Garnish with curry leaves and remove from the flame.

Serve.

Serving Options :

Serve with Rice.

Jeera Ajwaini Aloo

Jeera Ajwani Aloo is a tasty and flavourful side dish to serve with Roti and Rice. Usually in most of the houses, either cumin/jeera or ajwani seeds / carom is used as tadka for side dish, but I learnt this simple yet flavourful recipe from one of my co-blogger Jolly Makker's page. I had bookmarked this recipe long back and waiting for the right time to prepare. Luckily for the Recipe Swap Challenge event, I was paired with Jolly Makker who blogs at jollyhomemaderecipes.com. Recipe swap challenge is an interesting event hosted by two the lovely bloggers Vidya Narayan and Jolly Makkar. The concept of the theme was to recreate the recipe from our partner's webpage.

So here is the delicious potato recipe from my partner Jolly's page. The potato tasted so delicious and the addition of ajwain gave a refreshing taste to the dish. Thanks Jolly for posting such a delicious recipe on your page.

Ingredients :

3 Potatoes, Cut into desired shape 
1 1/2 Tbsp Oil 
2 Tsp Cumin seeds / Jeera 
2 Tsp Ajwain seeds
1 Tsp Coriander powder 
1/2 Tsp Chilli powder 
1/4 Tsp Garam masala powder 
Salt to taste 
Coriander leaves, finely chopped 

Method :

Heat oil in a pan and add ajwain seeds followed by cumin seeds. Fry it in a low flame.

Now add coriander powder followed by chilli powder and fry without burning the masala powders.

Now add the potato pieces and mix well.

Add the required quantity of salt and little water.

Toss well, cover and cook until the potatoes get cooked.

Add garam masala powder and the chopped coriander leaves to the potato and cook until it turns dry.

Serve hot.

Serving Options :

Serve with Roti and Rice.

Mutton Chukka Using FishandMeat Product

Happy Weekend Friends ! Finally weekend is here after a hectic weekdays and if you are planning for a delicious mutton recipe, then this post is for you :)

If you are following my non - veg posts, then you must be knowing from where I regularly buy non-veg products. Yeah ! It's FishandMeat!

FishandMeat is an e-commerce firm operating solely in Hyderabad and serving wide varieties of fresh Seafood and Meat products. It is a FSSAL and Halal Certified firm operating with strict food and safety standards. The product order is quite easy as they have an app and website to order online or their Whatsup service makes the task more easier. We just have to drop an order in Whatsup, and I am sure, you will be amazed by the immediate response from their team. It is like a lifesaver for me when I feel like eating non veg food and no time to go to the market. When we get a good quality of products at door step, what is the necessity of driving long way to buy meat products. Sensible right ? And coming to today's recipe, I have prepared a spicy and tasty mutton recipe using their product.

Click HERE to get more detailed information about their products.

Mutton Chukka is a very famous dish in Tamil Nadu in which Chukka means Dry. So the consistency of the curry will be dry and sometimes little gravy based on one's preference. Though it is a time consuming process, the taste of the dish will be truly delicious. Hot water is added time to time to cook the mutton pieces but alternatively, the mutton pieces can also be pressure cooked and then added to the masala. Pressure cooking method is generally used to save the time of cooking. This chukka pairs perfectly with plain Rice, Rasam rice, Biryani or any variety of rice.

Also check out my recipes which I had prepared earlier using FishandMeat product...

Spicy Mutton Fry 

Mussel and Basil Risotto 

Seer Fish Curry Leaves Kuzhambu 

SailFish Biryani 

Srilankan Spicy Sailfish Curry 

Here comes the recipe of delicious and flavourful Mutton Chukka..

Ingredients :

500 gms Mutton Pieces 

4 - 5 Tbsp Oil 

1/4 Tsp Fennel seeds / Saunf 

3 Big Onions, Finely chopped 

2 Tsp Ginger garlic paste 

2 Big Tomatoes, Finely chopped 

2 Tsp Chilli powder 

2 Tsp Coriander powder 

1/2 Tsp Turmeric powder 

Salt to taste 

Few Corinader leaves for garnishing 

Method :

Clean mutton pieces and keep aside. 

Heat oil in a thick bottomed pan and add fennel seeds. 

Once it starts spluttering, add finely chopped onions and saute till it turns brown. 

Add ginger garlic paste and saute until the raw smell goes off. 

Add chopped tomatoes and saute until it turns soft and mushy. 

Now add chilli powder followed by turmeric powder and coriander powder. 

Mix well and add 1/4 cup of water.  

Let it cook in a medium flame until oil separates from the masala. 

Now add the cleaned mutton pieces and required amount of salt to the masala. 

Mix well, cook it for a minute and add hot water from time to time till the mutton pieces get cooked. 

Once mutton is cooked well and all the moisture is evaporated, remove from the flame. 

Garnish with coriander leaves and serve hot.

Serving Options :

Serve with Plain rice, Rasam rice and Biryani. 

Cucumber Chutney / Vellarikai Chutney / Chutney Recipe - 25 / #100chutneys

Cucumber is an amazing magic vegetable which helps us to keep hydrated especially during Summer season. Apart from that, it helps in weight loss, flushes out toxins, reduces cholesterol etc. Many varieties of recipes can be prepared using cucumber and in my today's chutney series, I have prepared a spicy and tasty chutney out of it. This chutney goes perfectly with plain rice and also can be served with curd rice. Adjust the quantity of green chilli according to taste bud.

Ingredients :

1 1/2 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds / Jeera seeds
1 Tsp Urad dal
3 - 4 Green chillies, chopped ( Adjust according to taste bud )
1  Cucumber, finely chopped
1 Big Onion, finely chopped
1 Tomato, finely chopped
Few Coriander leaves
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 - 2 Dry red chillies

Method :

Heat oil in a pan and add mustard seeds followed by cumin seeds and urad dal.

Fry it for half a minute and add green chillies.

Saute and add the remaining ingredients except salt.

Saute it for a minute in a low flame, close the pan with a lid and cook until the tomato turns soft.

Do not add water as the cucumber contains water in it.

Once done, cool the ingredients and grind it coarsely by adding the required quantity of salt. The consistency of the chutney should be thick as it served with rice so do not add water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by dry red chillies.

Fry and add it to the prepared cucumber chutney.

Serve.

Serving Options :

Serve with hot plain rice.

Kathirikai Chutney / Brinjal Chutney / Chutney Recipe - 7 / #100chutneys

I feel awesome to share our family's traditional recipe which I learnt from one of my Aunt. Its been years, I had tasted this and when I prepared this chutney, the taste and flavour gave a lovely nostalgic feeling of my childhood days. This chutney is prepared using brinjals and goes perfect with plain rice, idly and dosa. I had used coconut paste in the recipe but it can also be substituted with a grated coconut.

Click the below recipe to get a detailed recipe of an interesting Andhra style brinjal chutney which I posted earlier.

Vankaya Tomato Pachadi 

Ingredients :

To cook Brinjal :

5 Medium sized Brinjals / Aubergines, chopped into small cubes
1/4 Tsp Turmeric powder
1 Tsp Gingelly Oil

For Chutney :

1 Tbsp Gingelly oil ( any cooking oil can be used )
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Onion, Finely chopped ( large size )
2 Tbsp Ginger, finely chopped
4 - 5 Green chillies, sliced ( adjust according to taste bud )
2 Sprigs of Curry leaves
3 Tbsp Tamarind extract
1/4 Tsp Turmeric powder
1 Tsp Red chilli powder ( Kuzhambu milagai powder can also be used )
Salt to taste
3 Tbsp Coconut Paste ( grated coconut can also be used )

Method :

In a pan, add chopped brinjals along with turmeric powder, oil and 1 cup of water.

Cover and cook until it gets cooked.

Once done, cool the cooked brinjals and grind into fine paste. Keep aside.

In a small bowl, mix tamarind extract, turmeric powder and chilli powder. Keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by onion, ginger, green chillies and curry leaves.

Saute till the onion turns translucent and add the tamarind extract mixture.

Saute it for a minute in a low flame and add the ground brinjal paste followed by coconut paste.

Mix well and add the required quantity of salt along with little water (if required ).

Cover and cook it for 3 - 4 minutes.

Once done, remove from the flame and garnish with coriander leaves.

Serve hot. 

Serving Options :

Serve with plain rice, Idly or Dosa. 

Lauki Peel - Chickpeas Chutney / Chutney Recipe - 2 / #100chutneys

After Roasted Bell Pepper - Walnut Chutney, here comes an another interesting healthy chutney prepared using Chickpeas and Lauki peel. Lauki is known as Bottle gourd in English and Surakai in Tamil. It is also considered as one of the healthiest vegetable and keeps our body hydrated as the water content is high. Usually in most of the houses, the peel of Lauki is discarded instead delicious chutneys can be prepared using it. Check out my old Lauki Chutney post which is different from today's recipe. In my today's recipe, I have used cooked chickpeas to make the chutney more healthier. Since chickpeas are high in protein and fiber, it is always good to include in our regular menu. If you bored of using chickpeas in curry or pulao, try this simple and tasty chutney which goes perfect with hot rice. Adjust the quantity of green chillies according to the taste bud.

Ingredients :

1 1/2 Tsp Oil 
1/2 Cup Lauki Peel / Surakai Thol, chopped
1/4 - 1/2 Cup Cooked Chickpeas / Kondakadalai 
5 - 6 Green chillies ( Adjust according to taste bud ) 
1 Tsp Cumin seeds / Jeera 
3 - 4 Garlic pods 
Small piece of ginger
3 Tbsp Coriander leaves 
Salt to taste

Method :

Heat oil in a pan and add cumin seeds followed by green chillies, ginger, garlic pods and lauki peel.

Saute it for a minute and add coriander leaves along with boiled chickpeas.

Saute it together for couple of minutes in a low flame.

Once done, remove from the pan and cool the mixture.

Grind into fine paste by adding the required amount of salt and little water.

The consistency of the chutney should not be watery as it is served with rice.

Transfer to a bowl and garnish with coriander leaves.

Serving Options :

Serve with hot rice. 

Spicy Mutton Fry using FishandMeat Product

Spicy Mutton fry is a perfect side dish to serve with Rasam rice when you are down with cold during the winter season. Apart from Rasam rice, this fry goes well with plain rice and also, with sambhar rice. Frying chilies in an oil before adding the cooked mutton masala enhance the spiciness in the fry and in addition gives a delicious taste. The freshly ground pepper gives an extra punch to the dish. If you are a spicy food lover, then this mutton recipe is a must try dish.

After started getting fresh meat and seafood from FishandMeat, my frequency of traveling to market has reduced. Ordering the product is also quite easy either I have to order using their App or just through whatsapp. Recently received an IQF done mutton pieces from FishandMeat and the taste was similar to the fresh ones. IQF (Individual Quick Freezing ) is one of the freezing method followed in the food industry. Apart from meat, any smaller pieces of food items like berries, small fish, poultry, prawns and diced vegetables can be stored by this method. This method helps the product to retains its shape, color, taste, and smell.

The product has to be removed from the freezer only before starting the cooking process. Just drop the packet in a big bowl of water for about 20 minutes. This helps the meat to de-freeze and later, it can be used for cooking.

                The meat looked fresh and tender as shown in the pic below after 20 minutes. 

I have to thank FishandMeat for introducing such a technique which indeed helped me to learn more about this freezing method. I prepared a spicy fry out of this meat which turned out really yummy and here comes the recipe...

Click HERE to know more about FishandMeat Product!

Ingredients :

250 gms Mutton pieces 

2 Big Onions, finely chopped 

1 Big Tomato, finely chopped 

1 Tbsp Ginger garlic paste 

1/2 Tsp Turmeric powder 

1 Tsp Red chili powder 

1 1/2 Tsp Coriander powder

1 Tsp Jeera / Cumin powder 

Salt to taste 

4 - 5 Green chilies, slit

3 Tbsp Oil 

2 - 3 Tbsp Freshly ground Pepper powder 

2 Sprigs of Curry leaves 

Method :

Wash mutton pieces and add it in a pressure cooker along with finely chopped onions, tomato, ginger - garlic paste, turmeric powder, chili powder, coriander powder, cumin powder and a little salt. 

And 3/4 cup of water and pressure cook it for 1 whistle and simmer the flame for 15 - 20 minutes. 

Once done, switch off the flame and wait until the pressure gets released from the cooker. 

Heat oil in a pan and add green chilies. 

Fry it for half a minute and remove from the pan. Keep aside. 

Add curry leaves followed by cooked mutton masala along with the water and cook until the water reduces. ( adjust salt, if necessary ). 

Add freshly ground pepper powder and the fried chilies back to the fry. 

Cook it for another couple of minutes. 

Switch off the flame and serve hot. 

Serving Options :

Serve with plain rice, sambhar rice or rasam rice. 

Spinach Daal Pithi / Palak Dal Pithi / Bihari Cuisine

Dal Pithi is a traditional Bihari cuisine which is prepared using dal and wheat flour dumplings. In this recipe, I have used Toor dal which can be substituted with Moong dal or Masoor dal. The dough is prepared using wheat flour and shaped into flower shape and further cooked in a dal. This is quite easy to prepare, healthy and filling too. The dal is allowed to boil for 5 - 10 minutes along with turmeric powder and chilli powder. Then, the dumplings are added along with chopped spinach leaves and cooked until done. The tadka is prepared using ghee which enhances the taste and also gives a lovely aroma. The same recipe can also be prepared using pressure cooker in order to save time. In that case, pressure cook it for 2 - 3 whistles and switch off the flame. Since, this recipe goes to my favourite event Shhh Secretly Cooking Challenge, I had used Spinach in dal and milk in wheat flour dumplings as it was my secret ingredients. The same recipe can also be prepared without using any greens. This time, I was paired with a lovely blogger Nisa FD who blogs at flavour-diary.blogspot.com.  Check out her page to get indulge in yummy recipes and also to find out the recipe prepared by the secret ingredients given by me.

Ingredients :

1/2 Cup Toor Dal
3 Cups Water
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
Salt to taste
A bunch of Spinach leaves, chopped
2 Tbsp Ghee
1 Tsp Cumin / Jeera seeds
3 Dry red chillies
1/4 Tsp Red chilli powder

For Dumplings :

1/2 Cup Wheat flour
1/4 Cup Milk + extra if needed ( optional ) (Water can also be used instead of Milk)
Salt to taste
1 Tsp Oil

Method :

Wash and soak the toor dal for 30 minutes.

Drain the water and add turmeric powder followed by chilli powder and salt.

Add the measured water and let it boil for 5 - 10 minutes.

In a mean time, add wheat flour in a bowl along with salt, milk and oil.

Knead well to form a dough and rest it for 5 minutes.

Now, make a small equal sized balls out of it.

Take one ball and roll it into a small circle. ( Can also use cookie cutter to shape it).

Combine the corners and seal it in the middle to form a flower shaped dumplings.

Repeat the process for the remaining dough.

Now add the dumplings to the dal along with spinach leaves and let it cook until the dal and dumplings get cooked well.

Heat ghee in a small pan and add cumin seeds followed by dry red chillies and red chilli powder.

Add it to the dal and serve hot.

Serving Options :

Serve it with Chokha or Roti.