Serves - 4 people
Soak 1 tbsp of yellow split moong dhal in 1/4 cup of water. Remove the leaves from the stem and from a bunch of this spinach, you will get 2 and 1/2 cups of packed leaves. Wash, drain, and tear the leaves with hand.
Heat a pan, add the oil. When it is hot enough add the red chilli and mustard seeds. When it starts spluttering add the urad dhal and asafoetida. Fry for a few seconds and add the washed spinach followed by the moong dhal. Sprinkle water now and then (may need about 1/3 cup of water) and cook on a medium flame. Stir now and then and in about 15 to 20 min., the leaves would be cooked.
Add salt, coconut, and jaggery. Saute for 2 or 3 minutes till all the jaggery dissolves. This is a dry curry.
Tips:
1. Elders say not to use a knife and cut the leaves, just tear it into two with hands. This step is optional. You can use the leaves as such too..
2. It takes a longer time to cook than regular spinach.
3. Instead of yellow moong dhal, can try with toor or channa dhal too.
4. The leaves have a slightly bitter taste and hence adding jaggery masks that flavor.
Gooseberry Raita
Gooseberries are a very rich source of vitamin C. This can be eaten raw or cooked, in juices, jams, pickles - innumerable recipes - all to help us keep our body in good health. It has a slightly sour and bitter taste when eaten raw, but I like the sweet taste when you drink water after eating a gooseberry - awesome sweetness. Try to include this wonder berry whenever you can and here is a saatvik and simple raita recipe for you to try.
Method:
Pressure cook the berry (no need to add water for cooking it, it will cook well and break in the steam). Cool and remove the seed. To this add 2 tbsp of coconut and green chilli. Grind to coarse texture and add it to the fresh yogurt. Add salt and mix well. In a small pan, do the seasoning and add it to the raita or pachadi.
Tips:
1. Adjust the number of green chillies according to your taste.
2. When grinding, if needed, you can add a little yogurt. Then add it to the remaining yogurt.
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