Garlic Paneer aur Ambada Dal Chawal

Ambada which is red Sorrel leaves in hindi is one of those sour tart leafy greens which either people love or not so much. I happen to be one of those people, who just loveeeees it. I never miss a chance to get it whenever I find it in the Indian stores. There is another version of the Sorrel leaf rice or Gongura Pulihora which is make quite often. The version I made today is different and its equally delicious.

I served it with Garlic Paneer which can be easily changed to Garlic chilli paneer by adding finely chopped green chillies and bell pepper

Garlic paneer (Indian cottage cheese spicy stir fry)

Garlic Paneer

Ingredients:

1. 1 500 gms block of Paneer, cut into 1 inch cubes
2. 2 tablespoons oil
3. 1 tablespoon each of soya sauce, Chinese chilli garlic paste, white vinegar
4. 2 tablespoons tomato ketchup
5. 1 small onion chopped into 1 inch pieces
6. 1/2 teaspoon cumin
7. 1 teaspoon or more finely chopped garlic
8. green onions and cilantro to garnish
9. Few curry leaves and few red chillies

For Marinade:

1. 2 tablespoons corn starch
2. 1/2 teaspoon each of salt, red chilli flakes, ginger garlic paste

Mix the paneer pieces with the marinade items and set it aside for atleast 15 minutes.

Heat 1 tablespoon oil and fry the paneer until it starts getting slightly browned. Drain and set aside. add the rest of the oil and add the cumin, curry leaves and red chillies. Add the onions and the garlic and cook for 2-3 minutes.

mix soya sauce+ketchup+chilli garlic paste+vinegar+1/4 cup water

Add this mixture to the pan along with paneer and stir to combine. Cover and simmer for 5 minutes. Garnish with green onions and cilantro and enjoy

Ambada Dal Chawal (Rice with Sorrel leaves and split peas)

Ambada Dal chaval

Ingredients:

For Sorrel rice

1. 2 cups rice cooked and set aside to cool

3. 1 teaspoon each of salt, aseofotida, sesame seeds

4. 1/2 teaspoon turmeric

5. 2 tablespoons oil

6. 1/2 cup chopped onions

7. 2 cups sorrel leaves

8. 1/3 cup chana dal

9. 1 teaspoon finely chopped ginger

For tempering

1.1 teaspoon each of cumin, mustard seeds, urad dal (black gram),

2. 3 dried red chillies

3. few curry leaves

For Sorrel leaves paste

1. In a pressure cooker cook the sorrel leaves and chana dal with 1/2 teaspoon turmeric for 4-6 whistles and let cool.

2. Grind to a fine paste

In a pan heat the oil and fry  urad dal, cumin, mustard seeds and dried chilli and curry leaves till the seeds start to crackle. Add ginger and onions and fry for a few minutes. Add sesame seeds, turmeric salt and hing and fry for a couple of more minutes. Add the sorrel leaves paste and cook for five minutes. Add the cooked rice and mix well. Cover and simmer for 5 minutes. Garnish with cilantro. Let it cool a bit and enjoy