Eat Veggies, save the planet


Sambar spinach and dal, vegan
March 24, 2009, 2:49 am
Filed under: recipes

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.

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