Name: Lunch platter 1 recipe by Rakhi Bhagat at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: For daal; One cup toor daal; Turmeric 1/2 tsp; Ghee 2 tsp; Jeera 1/2 tsp; Kokum dry 3 pcs; Curry leaves 4; Red chilli powder 2 tsp; Hing 1/2tsp; Salt as per taste; Water as per consistency; For spinach bhaji; 1 tsp oil; Red chilli powder 1 tsp; Turmeric powder 1 /2 tsp; Garlic pieces 2 finely chopped; Sesame seeds powder 2 tsp; Spinach washed and finely chopped 1 bowl; Salt very little; For bitter guard curry; Bitter guard cut into fine piece 250 gms; Oniin long slit chopped 4; Turmeric 1/2 tsp; Salt as per taste; Oil 2 tsp; Rai 1 tsp; Jeera 1 tsp; Red chilli powder 2 tsp; Dhania powder 1 tap; Aamchur powder 2 tsp

Ingredients Serving: 4

For daal
One cup toor daal
Turmeric 1/2 tsp
Ghee 2 tsp
Jeera 1/2 tsp
Kokum dry 3 pcs
Curry leaves 4
Red chilli powder 2 tsp
Hing 1/2tsp
Salt as per taste
Water as per consistency
For spinach bhaji
1 tsp oil
Red chilli powder 1 tsp
Turmeric powder 1 /2 tsp
Garlic pieces 2 finely chopped
Sesame seeds powder 2 tsp
Spinach washed and finely chopped 1 bowl
Salt very little
For bitter guard curry
Bitter guard cut into fine piece 250 gms
Oniin long slit chopped 4
Turmeric 1/2 tsp
Salt as per taste
Oil 2 tsp
Rai 1 tsp
Jeera 1 tsp
Red chilli powder 2 tsp
Dhania powder 1 tap
Aamchur powder 2 tsp
For rice
One cup soaked rice
Salt as per taste
For dokla
Soaked dokla batter 1 cup
Red chilli powder 1/2 tsp
Black pepper powder 1/2 tsp
Methi sambhar 1 tsp
Jeera powder 1/2 tsp
Greenchilli ginger paste 1 tsp
Eno 1 tsp
Oil 2 tsp

Instructions

WASH TOOR DAAL PROPERLY,PRESSURE COOK IT BY ADDING TURMERIC AND ONE TSP GHEE
HEAT GHEE IN DAECHKI FOR BHAGAR OF DAAL
ADD RAI,JEERA,RED CHILLI,CURRY LEAVES AND HING
NOW ADD COOKED AND FINELY CHURNED DAAL...AND ADD KOKUM...
NOW ADD RED CHILLI POWDER AND SALT ...LET IT BOIL FOR 10 MIN..
ONCE BOILED...OFF THE GAS...KEEP ASIDE
BOIL WATER FOR RICE ,ADD SALT..ONCE BOILED. ADD SOAKED RICE
CHECK WHETHER THE RICE GRAIN IS COOKED OR NOT...DRAIN EXTRA WATER
COVER THE LID AND COOK FOR 5 MIN TILL WATER EVAPORATES COMPLETELY...
LETS START MAKING..SPINACH CURRY,HEAT OIL IN PAN,ADD JEERA,GARLIC
ADD SESAME SEED POWDER,RED CHILLI POWDER, TURMERIC
MIX WELL AND ADD FINELY CHOPPED SPINACH
ADD LITTLE SALT AND MIX WELL..COOK FOR FIVE MIN
WAIT TILL IT RELEASES OIL...OFF THE GAS. KEEP ASIDE.
LETS START BITTER GUARD CURRY.I HAVE ADDED TURMERIC AND SALT IN BITTER GUARD N KEPT ASIDE FOR 15 MIN
HEAT OIL IN KADAI..ADD RAI,JEERA AND ONION
AFTER FIVE MIN...ADD SQUEEZED KARAELA AND LET IT COOK ON SLOW FLAME TILL BROWN
NOW ADD RED CHILLI POWDER,TURMERIC
ADD DHANIA POWDER,SALT AND MIX WELL
NOW ADD AMCHUR POWDER AND MIX WELL..COOK FOR 2 MIN..OFF THE FLAME..KEEP ASIDE
LUNCH -DAAL,KARAELA CURRY,SPINACH BHAJI,CURD,RICE,ROTI,PAPAD,DOKLA,CHUTNEY, MANGO,PICKLE,TOMATO

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