February 8, 2010

Saravanaa Bhavan, Delhi, India

          Folks, if you love south Indian food and if you happen to visit Delhi any time you must visit सरवन भवन (Saravanaa Bhavan). This is a very crowded restaurant in Connaught Circus. On our trip to Nainital via Delhi we went to this restaurant for our breakfast as South Indian dishes are served very quick and we were damn hungry. We ordered an Onion Uttappa and a masala dosa, both, are our favourites.
          In no time we were served with our dishes. I still remember that yummy Uttappa with those crispy and brown onions slices over it........ It was our first outside eating in our trip and we remembered it in our whole tour. I haven't ate that delicious Uttappa before. The orange, green and white chutneys added more to the taste. The serving style was also different. We wanted to order one more but we were already over done and we decided to control our temptations.
          I loved every bit of it and I still wish to visit Sarvana Bhavan again.

Palak - Moong Daal (Spinach and split Green Gram Lentil)

Ingredients: Serves: 4

1 cup split Moong Yellow Daal (Green gram)
1 bunch of spinach chopped
1 medium size tomato chopped
1 medium size onion chopped
1 tsp cumin seeds
1 tbsp finely chopped ginger
2 green chilli slit
2 garlic cloves
2 tbsp butter / ghee
½ tsp turmeric powder
Red chili powder and salt as per taste
Fresh coriander leaves to garnish


1. Wash and soak the moong daal in water for about an hour.

2. Grind the garlic, green chili, ginger and onion to a fine paste.
Add the turmeric and red chili powders to the paste and mix.

3. Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till the ghee leaves the sides.

4. Now add tomato and salt. Cook on medium level for about 3 minutes.

5. Add the soaked daal and double the water. Cover and boil on medium level till the daal becomes soft.

6. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked.

Garnish with finely chopped fresh coriander leaves.


Serve with garama garam Laccha Parathas