Tuesday, December 23, 2008

Masoor Palak


My best friend, Rakhee shared her recipe with me over the phone. I had to try it.

Masoor Palak
Spinach Lentil Curry
Ingredients
1 bunch spinach, rinsed, boiled
2 cups masoor/lentil sprouts, pressure cooked

salt to taste
1 tsp jaggery
3-4 kokum
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp garam masala or kitchen king masala or malvani masala

Roast & grind
1/4 cup chopped onion
1/4 cup fresh or dessicated coconut

Tempering
1 tsp oil
2 tbsp finely chopped onion
and/or 4-5 cloves of garlic, smashed

Suggested Accompaniments
Rice Bhakri
or plain rice

Method
1. Grind boiled spinach to make a coarse paste.
2. Roast and grind onion and coconut and keep aside.
3. Heat oil in a saucepan. Stir in onion and/or garlic and saute till soft.
4. Now add sprouts, spinach, salt, jaggery, turmeric powder, chili powder and garam/kitchen king/malvani masala.
5. Add ground masala & 1 1/2 cups water. Bring to boil.
6. Simmer for 10 minutes. Adjust the gravy according to the required consistency.

Note
1. Keep spinach paste coarse. Do not make a fine paste.

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