Our family has switched to greens (a lot of them) these days. I get very fresh Chinese spinach (phuay leng), sharp spinach, round spinach, Malabar spinach, red vege (a variation of Malabar spinach), amaranth leaves in the local supermarkets. This being an added advantage for me, I need not run around places to look for greens. I am happy to cook green leafy vegetables 4 days a week!!
I used Chinese Spinach to prepare dal palak (you can use the normal Indian palak too) & the taste was impressive. I’m going to prepare this often as everyone was very happy eating it.
1 cup masoor dal (you could use normal toor dal too)
1 bunch spinach (I used 250gms packet)
½ tsp grated ginger
1 medium sized onion finely chopped
2 green chilli pods (chopped)
1 tsp dhania powder/coriander seeds powder
½ tsp chilli powder/paprika
1/2 tsp garam masala
1 tsp milk cream (optional, I used nestle cream got from local market here)
1 tbsp oil
½ tsp cumin seeds
Salt according to taste
1 tsp lemon juice
1 tbsp chopped cilantro
- Wash the spinach well, drain out the water & pressure cook the leaves for 1 whistle (don’t add any water while cooking).
- Pressure cook the pigeon pea until soft (may be 2-3 whistles)
- Prepare a puree out of the cooked spinach without adding any water.
- Take a broad pan, add oil to it. When oil is hot, add cumin seeds. When cumin seeds crackle, add ginger, green chillies & finely chopped onion.
- Fry the onions till they turn golden brown. Add cooked lentils, spinach puree, salt, coriander seeds powder, chilli powder, garam masala & mix well.
- Allow the whole mixture to boil. Add cream & mix well.
- Turn off the flame, add lemon juice & garnish it with coriander leaves.
- Serve it hot with phulkas, naan or rice.