Name: Rekwach recipe by Shaheda Tabish at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Chana daal- 1/2 cup (soaked in water for whole night_; Green moong daal- 1/2 cup (soaked in water for whole night); Cabbage- 1/8 piece (grinded); Salt- to taste; Turmeric powder- 1/2 tsp; Garam masala powder- 1/4 tsp; Green chilly paste- 1 tbsp; Spinach- a small bunch (finely chopped); Makai aata- 1 tbsp; Lemon juice- 1/2 lemon; Oil- for frying; Water- for steaming

Ingredients Serving: 4

Chana daal- 1/2 cup (soaked in water for whole night_
Green moong daal- 1/2 cup (soaked in water for whole night)
Cabbage- 1/8 piece (grinded)
Salt- to taste
Turmeric powder- 1/2 tsp
Garam masala powder- 1/4 tsp
Green chilly paste- 1 tbsp
Spinach- a small bunch (finely chopped)
Makai aata- 1 tbsp
Lemon juice- 1/2 lemon
Oil- for frying
Water- for steaming

Instructions

Soak chana dal and moong dal in water for whole night. Next morning strain the water and wash them properly.
Grind them separately.
Green chilly paste: Grind 4 green chillies, 2 garlic cloves and 1/2 bunch of coriander leaves.
Finely chop the spinach. Wash it properly. Let it be drain for half an hour. So the water will be dried completely.
Add salt, makai aata, garam masala, green chilly paste, lemon juice and ground cabbage.
Now add finely chopped spinach. Mix them very well.
Now take a handful of paste and give it a shape like this one which I have shown in the pic. Place them in a huge sieve.
Steaming: Take a large vessel. Fill its 1/3 part with water, switch on the flame. When the water starts boiling then put sieve on it. Cover the lid and cook it for 8 to 10 minutes.
Let it be cool. Cut it in medium sized pieces.
If you don't like oily dishes then don't fry them. You can serve them as it is.
For frying: heat 1 tsp oil in a pan. Place these pieces, and shallow fry them till you get golden brown color.
Enjoy it with zeera rice.

Similar Recipes