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Wednesday, September 17, 2008

Keerai Saag: (Spinach in lentil curry)
Due to my laziness, spinach is cooked with dhal is quiet delicious to eat with rice and any grill food or porial as a wonderful combo. It takes less time to cook it with the pressure cooker till two or 3 whistles.
Here's a recipe given below:

What to need:
Red gram dal - 1 cup (tuvar/yellow lentil)
Spinach - 1 lb (you can easily get one packet of spinach in indian store)
tamarind - lime sized
Onin - 1 chopped into fine
Garlic - 8 crushed
Scraped or shredded coconut - 1/4 cup
Coriander seeds - 1 tbsp
Cumin seeds - 11/2 tsp
Pepper - 6
Red chillies - 4
Green chillies - 2 or 3
Mustard seeds - 1/2 tsp
Salt to taste
Brown sugar/Jaggery - little
Oil - 11/2 tbsps

Wash and chop leaves and cook it with dhal with pinch of turmeric. crushed 3 garic, green chillies and 1/2 tsp of oil with enough water in the pressure cooker. Let it cook and mass the dhal and spinach well.
Heat 1/2 tsp of oil in a small pan and fry coriander seeds, cumin seeds, pepper and red chillies till golden brown. Grind it with coconut to make smooth paste with little water.
Soak tamarind in hot water for 10 minutes to extract its juice.
Heat oil in a kadai. Season it with mustard seeds to splutter, fry 5 crushed garlic and onion till brown. Add ground paste, salt, jaggery, tamarind juice, mashed spinach and dal. Boil till raw smell goes over medium low flame and the sag becomes thick. Serve it with any roti or tortilla or rice.


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