Masoor Palak ani Kolambi 2(Shrimp,Lentils and Spinach)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 263.5
- Total Fat: 10.0 g
- Cholesterol: 46.6 mg
- Sodium: 272.5 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 10.9 g
- Protein: 19.4 g
View full nutritional breakdown of Masoor Palak ani Kolambi 2(Shrimp,Lentils and Spinach) calories by ingredient
Introduction
This thick stew like dish is a very tasty and spicy recipe- -- very popular with all our family. This is specially relished during the heavy Monsoon days and is very filling and satisfying. This thick stew like dish is a very tasty and spicy recipe- -- very popular with all our family. This is specially relished during the heavy Monsoon days and is very filling and satisfying.Number of Servings: 6
Ingredients
-
25-30 small sized Shrimps(Kolambi)
1.5cups.Lentils(Akkhey Masoor/Sabut Masoor)
4 medium sized bunches fresh Spinach(Palak)
2.5cups Water
0.25cup shredded Dry Coconut
2large or 3 medium sized Shallots(Red Onions)
2medium sized Tomatoes
5-6 Garlic Flakes
3.5tsp.Akka's Bottle Masala
2.5tsp.Akka's Garam Masala
2tsps.Coriander-Cumin Powder
Salt to taste
1tsp.Turmeric Powder
1tsp.Asafoetida Powder
1.5tbsp.Coconut Oil
Directions
Pick,clean and soak Lentils overnight.
Peel and devein Shrimp.Wash and apply 0.5tsp.Turmeric Powder and a little Salt to it.Set aside till needed.
Wash Spinach under a running tap to remove all the dirt and soil.Cut into thin strips.Chop Tomatoes into small pieces.
Chop Shallots fine. Separate and reserve 1.5tbsp.chopped Shallots for Seasoning.Finely mince Garlic flakes.
Dry roast the shredded Dry Coconut till crisp,golden and fragrant.Add the Bottle Masala,Garam Masala and Coriander-Cumin Powders and grind to a powder.Reserve till needed.
METHOD
In a pressure Pan combine together the finely chopped Shallots, cut Tomatoes,Spinach strips and 2.5 cups of Water.Pressure cook for 2-3 whistles.When pressure subsides mash well together.Stir in the cleaned raw Shrimp,the Dry Coconut-Masala Powder and Salt to taste.Adjust the thickness of the gravy by adding a little Water if needed.Cover and simmer on low flame till it bubbles.
Heat Oil in Seasoning Pan.Lower flame and add the finely minced Garlic Flakes and as these begin to change colour add the reserved 1.5tbsps.finely chopped Shallots.Saute till crisp and golden.Sprinkle in the 1.5tsps.Turmeric and 1 tsp.Asafoetida Powders.Saute for 30seconds and pour over the simmering Curry.Cover immediately to seal in the flavours.Simmer covered for 2-3 minutes more.Uncover and stir well.Serve with Indian Breads,Steamed Rice or Dinner Rolls for a hot satisfying meal.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Peel and devein Shrimp.Wash and apply 0.5tsp.Turmeric Powder and a little Salt to it.Set aside till needed.
Wash Spinach under a running tap to remove all the dirt and soil.Cut into thin strips.Chop Tomatoes into small pieces.
Chop Shallots fine. Separate and reserve 1.5tbsp.chopped Shallots for Seasoning.Finely mince Garlic flakes.
Dry roast the shredded Dry Coconut till crisp,golden and fragrant.Add the Bottle Masala,Garam Masala and Coriander-Cumin Powders and grind to a powder.Reserve till needed.
METHOD
In a pressure Pan combine together the finely chopped Shallots, cut Tomatoes,Spinach strips and 2.5 cups of Water.Pressure cook for 2-3 whistles.When pressure subsides mash well together.Stir in the cleaned raw Shrimp,the Dry Coconut-Masala Powder and Salt to taste.Adjust the thickness of the gravy by adding a little Water if needed.Cover and simmer on low flame till it bubbles.
Heat Oil in Seasoning Pan.Lower flame and add the finely minced Garlic Flakes and as these begin to change colour add the reserved 1.5tbsps.finely chopped Shallots.Saute till crisp and golden.Sprinkle in the 1.5tsps.Turmeric and 1 tsp.Asafoetida Powders.Saute for 30seconds and pour over the simmering Curry.Cover immediately to seal in the flavours.Simmer covered for 2-3 minutes more.Uncover and stir well.Serve with Indian Breads,Steamed Rice or Dinner Rolls for a hot satisfying meal.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.