Attempting healthy diet?

                          Gatte-ki-sabzi with methi

Gatta-ki-sabzi. This Rajasthani dish has a slight variation as Jagdish added kasoori methi to the besan dough. When fresh green methi is available in winters he adds that to make it aromatic and eating greens in any way is good. This has the dahi in its gravy.

The panchmel dal is a mix of five dals- moong, masoor, chana, urad-chilka and masoor. Jagdish has put in palak for good measure.

I had some leftover boiled kala chana that I decided to add some aloo and make it in gravy of tomato-onion-garlic-adrak paste. The other bowl contains my boiled dal which is not so insipid thanks to the green chilly soaked in vinegar that has been boiled along with tomato puree. In fact it quite tasty.