Methi Matar Daliya & Amla Launji.
The last few days went in being under the weather, meeting work deadlines and eating simple meals. This meal was comforting and was made 3 days in a row. This food is truly depicts the beautiful Indian winter bounty. Loaded with fresh greens and the amla launji to add the right amount of spice and flavour to make the meal satisfying for me.
How to make this daliya –
1 cup daliya (broken wheat)
1/3 cup fresh methi/fenugreek leaves (rinsed 4-5 times under running water, remove the stems)
1/3 cup fresh green peas (peeled)
1 tbsp ghee and more to add on top
Salt to taste
Black pepper to taste or 1 tsp
3 cups water
In a pressure cooker, heat ghee and add sauté daliya for 3-4 mins. Add green peas and sauté for 2 more mins.
Add water, methi leaves, salt and black pepper. Mix and attach the lid. Pressure cook to upto 4-5 whistles on medium low flame. Let the steam release naturally.
Serve hot with condiments of choice and a dollop of ghee.
How to make amla launji –
8-10 amla whole
1.5 tbsps cold pressed ground nut oil or any cooking oil.
1.5 tsp Panch phoron (1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, 1/4 tsp kalonji, 1/4 tsp fennel seeds)
1/4 tsp hing/asafoetida
1/4 cup grated jaggery
1 tsp red chilli powder
1/4 tsp turmeric powder
1-2 slit green chillies (seeds removed)
Salt to taste
1/2 cup water
Pressure cook amlas to upto one whistle and let the steam release naturally. Let it cool a bit and then remove the seed from the amla centre carefully. Chop the amla.
Heat oil and add the hing and panch phoron. Let it sizzle and add the amla, salt, turmeric powder and red chilli powder and green chillies.
Cook the amla for 4-5 mins. Add water and jaggery. Let it all cook on low flame until the jaggery melts and for another 2-3 mins after that.
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