Sunday, January 24, 2010

Spinach/Palak Pappu

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
For Tempering/Tadka/Poopu:
  • 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.

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