Eat Veggies, save the planet

I came home again today with a huge bag of spinach from my garden. The freezer is full. I have frozen mucho spinach this winter. This is Austin and I have been harvesting the spinach I planted in October since December.

I couldn’t eat another spinach salad or any more steamed spinach so I made this Indian dish.

Ingredients

• toor dal 3/4 cup
•  fresh spinach 8 cups
• tamarind paste 1/2 tsp.
• oil 2 tsps.
• mustard seed 1 tsp
• urud dal 1 tsp
• chana dal 1 tsp.
• sambar powder 4 tsp
• tumeric powder 1/4 tsp
• salt 1/2 salt

1.Put toor dal in 2 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes until soft.

2. In a wok or cast iron frying pan heat oil. Add mustard seed. When they pop add urud dal and chana dal. Heat until chana dal turns brown.

3.Add spinach with 1/2 cup water. Cook for a minute until spinach wilts.

4. Add tamarind paste and sambar powder to spinach mixture. Cook for 3 minutes.

5. Add tumeric powder and salt. Stir

6. Add spinach mixture to toor dal and bring to a boil. Turn off heat. Stir and serve.

This recipe makes 5 half cup servings and has 120 delicious calories per serving.