White Rice ,Poi Saag /Indian Spinach Ki Dhal n Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast

White Rice ,Poi Saag /Indian Spinach Ki Dhal n Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast  

Poi Saag /Indian Spinach Ki Dhal( Bengali Delicacy ) 

• Thur Dhal - 1/2 cup 
• Turmeric Powder -1/4 th tsp 
• Poi Saag /Indian spinach - Roughly chopped -2 cup's 
• Salt to taste

1. For seasoning 

• Ghee -2 tsp 
• Cumin seeds -1/2 tsp 
• Bay Leaf -2 
• Red Chilly -3 , broken 
• Hing /Asafoetida -2 pinch
•  Garlic Flakes - 10 to 12  , chopped

Method

Wash n pressure cook thur dhal along with turmeric powder .Cool n churn it .To it add chopped Indian spinach  n pressure cook for just 1 whistle ,Add salt . 

In a pan melt ghee, add cumin seeds , bay leaf, broken dry red chilly , hing  n n chopped garlic  flakes n fry till reddish brown n pour this over the cooked saag dhal n mix well . Drizzle little chilly powder above ( optional ) 

Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast  

•  Arbi/Taro/colocasia roots -4 huge 

To mix as powder 

• Chickpeas flour/Besan -1/2 cup 
• Rice flour-1 tblsp 
• Amchoor powder-2 tsp 
• Ajwain /Caraway seeds -1 tsp 
• Red Chilly Powder -1 tsp
• Salt to taste
• Oil to shallow fry 

Method 
Pressure cook taro roots for 1 to 2  whistle ..But make sure dont over cook n make it mushy  .It has to be just cooked. cool them completely , then peel the skin n slice them . 

In a plate add besan, rice flour, amchoor powder, Ajwain, Red chilly powder n salt ..mix well .. 

Now place the cooked sliced taro roots n press gently on both sides so that the masala mix coats well ... do so for all the sliced taro roots . 

Heat a tawa, drizzle oil n place the masala coated taro roots n roast till crisp on both the sides .