When it comes to leafy vegetables, I always prefer spinach as it is one of the most nutrient-packed vegetables and its raw juice is an excellent source of chlorophyll. It is also a superb source of vitamins A, B complex, C. The minerals in spinach are highly alkaline, making it helpful in regulating the body pH. People who are vegetarians will get a lot of protein in this when compared to meat. I will cook weekly at least once any leafy vegetable. At this point of time I would like to mention something about dals .Normally with Dal especially with toor dal gas will be produced in the body a lot. So once my mother told me that if you fry a little bit the dal without any oil to a golden brown colour so that the gas can be reduced. So I roasted the dal. . So Spinach / Palak pappu (dal) recipe goes like this:
- Spinach/palak – 1 bunch
- Kandi pappu (Toor dal)- 1 cup
- Tomato-1 medium size
- Green Chillies-3
- Tamarind- 1 small gooseberry size
- Salt – as per taste
- Onion – 1 small (optional)
- Oil -2 tbsp
- Mustard seeds/Avalu – 1 tsp
- Jeera – 1 tsp
- Methi seeds/Menthulu – 1tsp
- Hing -1 tsp
- Red Chillies – 1 or 2
- Curry Leaves /karivepaku – a handful
- Coriander leaves – to garnish on the top.
- Wash dal, tomatoes and spinach.
- Chop tomatoes, green chillies and spinach, onion finely.
- Cook dal, Tomato, Green Chillies, Onion, and Spinach in 2 to 3 cups of water until dal becomes soft.
- Soak the tamarind in Luke warm water for 5 min and extract the juice.
- Add Salt and Tamarind juice to the cooked dal mixture and mix well.
- Take another small pan with oil add mustard seeds, methi seeds, jeera, hing, red chillies and let them pop up.
- Add the Tadka/poopu to the dal mixture and cook for another 3 min.
- Garnish with Coriander leaves and curry leaves.
Note: you can add crushed garlic in tadka to get a different taste. Fried onions separately can be added in the dal instead of cooking them along with dal.