Tangy Palak in Dal

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Introducing greens in the food is a big hurdle for a lot of moms, I am glad I am not one of them. Both my kids eat greens without making any fuss, the only condition is to keep making different versions and whatever you make, it should not be bland.

Greens are available in lot of variety and abundantly in the winters but in summers getting the normal veggies is a tough task as there are minimum options available. One has to keep cooking the same veggies again and again trying to add different flavors to them. So when I found this fresh looking spinach I grabbed it eagerly. The nutrition conscious mother could see Iron , haemoglobin in front of her eyes.

Now the task was to make something new and good to taste ( the three men have a pampered palate). I was again down with fever and had no taste in my mouth so could imagine all tangy things- paani poori, chaat etc.... which will bring back some taste to my mouth, hence I thought of adding tamarind (kuchh khatta ho jaye). I normally use it only for my Saaru and Sambhar but was sure it will give good taste to the spinach. When I served it for the lunch S commented it tastes like Ulli Theeyal (which is a Kerala delicacy and is very tangy). All three of them liked it and S said save some for dinner.

Ingredients

3/4 cup boiled and mashed pigeon pea(tuvar) or red lentil(masoor)

2 cups chopped spinach(Palak)

5 tbsp chopped cilantro

2 onions chopped

4 garlic crushed

few curry leaves

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp fenugreek seeds

a big pinch asafoetida

2-3 tbsp thick tamarind pulp

1/2 tsp turmeric

2 tsp red chilli pwd

2 tbsp coriander pwd

4-5 tbsp oil for cooking

2-3 dry red chilli

Method

• Heat oil and add mustard,cumin and fenugreek. When they splutter add dry red chilli , curry leaves , asafoetida followed by crushed garlic.
• When the garlic turns light brown in colour add the onions and saute it light brown.
• Add the spinach , cilantro ,tamarind juice and salt. Mix , cover and cook. Adding tamarind with spinach ensures that the spinach absorbs the tanginess.
• When the spinach is done and the water has dried ( spinach leaves water)add chilli,turmeric,coriander pwd and saute till the spices are nicely roasted.
• Add the cooked dal and water and mix . Bring it to a boil and keep the consistency semi liquid.
• Serve hot with rice or chapati/plain paratha.