So I am starting Lunch stories on my blog. I have been sharing many of my lunches on Instagram. And I am being asked recipes, which I sometimes post but many a times it becomes difficult. And I also need to keep my blog updated. So this series, where I will try to update the my lunch stories.

So for today my lunch story is simple Palak Alu ki Sabzi,  Gilki Chane ki Dal, Roti & Chawal. No sides. I was in a hurry & this is what I was able to whip up in a span of half hour. Yes half hour.  My cooking range has 4 stoves. So it becomes easy to cook. And whip up quick meals. But as I do my weekly preps. Things are quite easy for the week.

I try to incorporate dals in my vegetarian meals. On second thought vegetarian meals are never complete without dal. What do you say about it. Unlike non vegetarian, vegetables need support of dal to move forward. And I don’t want to start about the sides. Very elaborate. But still we need veggies and love it in equal proportion on our weekly platter.

The first recipe which I am sharing is Gilki Chane Ki Dal/ Ridge gourd with Chana Dal. This recipe uses basic pantry spices. It’s simple , easy & quick. This recipe serves 2.

Ingredients

• 1/2 cup chana dal Soaked for 15 minutes ( or 1 hour if you have time)
• 1/2 cup Gilki/Turai/ ridge gourd cut into small pcs
• 3 tbsp oil
• 1/4 tsp jeera/ cumin
• 1 tbsp chopped onion
• 1/2 tsp ginger garlic paste
• 1/4 tsp turmeric power/haldi
• 1/2 tsp red chilly powder
• 1/4 tsp coriander powder
• salt to taste
• 3 tbsp chopped tomato
• Pinch of garam masala
• 1 cup of water
• 2 green chilly
• Coriander leaves for adding to dal & garnish

Method:

1. In a cooker heat oil. Once hot, add cumin/jeera.
2. Once jeera crackles add onion.
3. Cook till onion becomes translucent. Then add ginger garlic paste. Fry for few minutes till raw smell is not coming. In short bhuno.
4. Now add all the dry spices and tomato. Fry till tomato becomes mushy.
5. Add dal now. Fry for few minutes & add water. Cover with lid & pressure cook for 2 whistles
6. Open the pressure cooker and check the dal
7. We want the dal remain whole but not raw. Meaning when pressed between 2 fingers dal should easily press. If not then  add more water (if necessary) close the lid and give one more whistle
8. Now add the cut gilki/ ridge gourd & cook till gilki is mushy and cooked well.
9. Add coriander and green chilly. Serve hot with Roti & Rice

Now to our sabzi. Palak aur Alu ki sabzi.

Ingredients

• 1 bunch Palak cleaned, washed & Chopped
• 1 potato medium size sliced to small pcs
• 1 tbsp onion
• 1/2 tsp ginger garlic
• 1/2 tsp ginger garlic paste
• 1/4 tsp turmeric power/haldi
• 1/2 tsp red chilly powder
• 1/4 tsp coriander powder
• salt to taste
• 3 tbsp chopped tomato
• Pinch of garam masala
• 2 green chilly
• Water to  sprinkle while frying masala

Method

1. Heat oil. Add chopped onion.
2. Once translucent, add ginger garlic & cook for few minutes.
3. Add all the dry masala, tomato & potato.
4. Cover , sprinkle water and cook till potato is par cooked and tomatoes are mushy.
5. Now add spinach.
6. Slow the flame and cook till spinach & potatoes are cooked & oil comes out from sides. Don’t cover with the lid.
7. It will be a dry sabzi.
8. Serve with Roti