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Spinach
Dal Andra Pradesh Style
Serving Size: 1
- 2/3c Masoor dal (red lentils)
- 1/4ts Turmeric
- 1/8ts Asafetida
- 1 Saute medium of choice [sks]
- 2 Dried red chilies, chopped
- 1/2ts Black mustard seeds
- 1/2ts Cumin seeds
- 2/3c Chopped red onion
- 8 Cloves garlic, cut Into_1/4"_slivers
- 6 Green chilies, halved & Seeded
- 1 lg Tomato, cut into 16 wedges
- 2 c Spinach, packed & trimmed
- 1 Salt to taste
- 2 tb Cilantro
- 1/8 ts Nutmeg
Wash the dal. In a large non-stick saucepan add the dal, turmeric,
asafetida, and 2 cups water. Bring to a boil, stirring often. Reducethe
heat to low and simmer, partially covered for 20-25 minutes,until
the dal is cooked to a thick puree. Stir occasionally toprevent sticking.
Remove from heat. Heat saute medium in a non-stick skillet or
wok. Add dried red chilies and stir until they turn light brown.
Add mustard seeds, stir until they crackle. Add cumin. Stir.
Add onions, saute until translucent, 1-2 minutes. Add garlic and
green chilies and stir until onion turns light brown, 2-3 minutes.
Add tomato, stir until the skin curls. Add dal and 1-1/2 cups water.
Stir, boil and cook for 4-5 minutes until it is a medium soupy consistency.
Add spinach, cook for 2 minutes, stirring. Add salt, sprinkle with
cilantro and nutmeg.
Source: My father, an excellent cook, is from Punjab. This is
his mother's recipe for spinach. Very Simple.
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