Tuesday, 20 April 2010
In my home my mom makes just plain paruppu and rasam. I never knew that we can make so many different varietes of pappu until I started having andhraite friends. Yesterday when I made this dhal we just loved it. I just made a small change to the actual recipe and that made a lot of difference. I bought a bunch of spinach form local farmer's market. They were very fresh and beautiful, I just can't resist picking them up. The recipe is very simple, flavourful and full of goodnes. I am planning to include lots of spinach dhal throughout the spring season and become strong like popoye :). I forgot to mention one more thing 'I HATE FROZEN SPINACH'. Might be the nutrition is preserved in frozen spinach but not its wonderful flavour.
Toor dhal (split pigeon pea)- 1 cup
Spinach- a big bunch (fresh ones please !!!)
Garlic- 5 pods (make thin slices)
Green chilli- 3 nos
Dried red chili- 4 nos
Red chilli powder- 1 1/2 tspn (adjust according to your taste)
Turmeric- a pinch
Asafoetida- a pinch
Mustard, jeera seeds, urid dhal- 1tspn (for tempering)
Oil- 4 tbspns
Salt to taste
Wash and chop spinach leaves. Cut onions, green chillies and slice garlic into thin pieces. Cook toor dhal with a pinch of turmeric, asafoetida and few drops of oil in a pressure cooker. Take care not to overcook the dhal. It should be cooked but should retain its shape. Now heat oil in a pan. When the oil gets heated add the mustard and jeera seeds. When they splutter add the garlic slices and dried red chillies. Saute until the garlic slices acquire a golden brwon colour. After that add onions, green chillies and enough salt. Saute until the onions turn translucent. Now add the chilli powder and saute for a few seconds. Add the cooked dhal ato the pan and add enough water. The dhal should not be watery or too thick. Allow the mixture to boil. and then switch off the stove. Now to the piping hot dhal add the chopped spinach leaves and mix well. The heat of the dhal is enough to melt the spinach. Adding spinach at the end really makes a lot of difference. It helps in retaining the real flavours of spincah and seals in the nutrients.
Taste enhancing tips for this recipe : Add spinach to the dhal only after you have removed it from fire. This really helps to seal the flavour and the nutrients present in spinach. Use only fresh spinach leaves and not the frozen ones. This is a very tasty and healthy dish. Hope you will enjoy it too. Happy cooking !!!